Instant Pot Ground Beef Chili (with Dried Kidney Beans)
Instant Pot Ground Beef Chili (with Dried Kidney Beans)
Ingredients
- 1 cup dried kidney beans * soaked overnight
- 1 tablespoon oil or fat of choice
- 1 pound ground meat (or 1.5 pounds for a bit milder chili)
- 1 onion diced
- 1 jalapeno minced (remove seeds and rib for a less spicy chili), adjust to taste
- 2 teaspoons minced garlic
Spices:
- 3 14.5 ounce cans diced tomatoes
- Optional toppings: shredded cheddar cheese sour cream, green onions, sliced jalapeños
Instructions
- Soak the kidney beans in cold water overnight. Drain, rinse and set aside for now.
- Press the saute button and add the oil to the pot. Give it a minute to heat up, then add the ground meat, diced onion, jalapeno and garlic to the pot. Saute until the meat is browned.
- Add the spices, stir, then add the kidney beans and diced tomatoes. Secure the lid, close the pressure valve and set the time for 30 minutes at high pressure.
- Allow pressure to naturally release.
- Serve with sour cream, cheese and green onion if desired.
Notes
*Update: I have 3 kids who don't like tomato chunks, so I blend 2 of the diced tomato cans before adding them (and add 1 cup of water to get all the pureed tomato out of the blender), and we all now prefer it this way. I also use 1.5 pounds of grass-fed beef to make it a bit milder, while still maintaining its flavor. I didn't want to change the original recipe as I know many have tried and like it.
If you prefer to use canned kidney beans, you can stir in 2 (15-ounce) cans of kidney beans at the very end, before serving.
Tip: If you get a burn sign, add 1/2 to 1 cup of water and mix it in. If the chili is too thin when done, you can always press sauté to boil some liquid off.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!