Instant Pot® All-American Beef and Bean Chili

A flavorful and fast chili made with dried beans. Done rapidly in the Instant Pot® for a quick, delicious meal. Serve with your favorite chili toppings, such as jalapenos, sour cream, Cheddar cheese, or crackers.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 30 mins
• Calories: 459 Calories

Ingredients

• 2 tablespoons vegetable oil
• salt and ground black pepper to taste
• 1 tablespoon ground cumin
• 2 pounds ground beef
• 6 cloves garlic, minced
• 2 cups beef broth
• ½ teaspoon cayenne pepper
• 1 (28 ounce) can tomato puree
• 1 (28 ounce) can diced tomatoes
• 1 teaspoon salt, divided
• 1 medium yellow bell pepper, diced
• 1 (8 ounce) package dry kidney beans
• 2 small onions, diced
• 5 tablespoons chili powder, divided

Recipe Instructions

Step 1

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 2

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Step 3

Rinse beans and discard any bad ones.

Step 4

Combine beans, broth, 1 tablespoon chili powder, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5

While the pressure is releasing, heat oil in a large skillet over medium heat. Add onions, bell pepper, cumin, cayenne, and 1/2 teaspoon salt; saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Add beef and cook and stir until browned and crumbly, 5 to 7 minutes.

Step 6

Unlock and remove the lid of the pressure cooker. Add beef mixture to the beans, along with diced tomatoes, tomato puree, and remaining 1/2 teaspoon salt. Close and lock the lid. Select high pressure again and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.