Pioneer Woman Beef and Bean Chili

Will Dickey

If you're not using your Instant Pot to make chili, this quick and easy recipe is a reason to give it a try! While there's nothing more comforting than a big pot of beef-and-bean chili bubbling away on the stove, there are times when you just need chili fast, and this Instant Pot chili recipe delivers. It's perfect for feeding a crowd for the big game or as a cozy, comforting dinner by the fire. Just be sure to serve it with plenty of cornbread.

How do you make chili in the Instant Pot?

Because different Instant Pots have different bells, whistles, and buttons, the best and most foolproof way to make chili in the Instant Pot is to first use the sauté setting and then the pressure cook setting. Browning the meat and onions and toasting the spices using the sauté setting builds a rich and flavorful base for the chili. Switching to the pressure cook setting locks in that flavor by concentrating the heat and fast-forwarding the traditionally long cooking time.

How do you keep chili from burning in the Instant Pot?

This recipe has been specially developed to keep chili from burning in the Instant Pot because it contains plenty of liquid, but there are some additional steps you can take for extra insurance against burning. First, make sure that the Instant Pot insert is completely clean (you can use an abrasive stainless steel cleaner to remove any stubborn, cooked-on bits). After browning the beef and onions in plenty of oil in your squeaky-clean liner, add a splash of stock and stir to release any browned bits that may have collected on the bottom. These add delicious flavor to the chili, but could trigger your Instant Pot's burn sensors if they aren't scraped and stirred into the soup.

What's the best secret ingredient for Instant Pot chili?

The best secret ingredients for Instant Pot chili are items that layer on big boosts of flavor. Because you're shortening the cook time by using the Instant Pot, choose ingredients like canned fire-roasted tomatoes and chipotles in adobo that already boast big flavor. Usually located near the salsa in the grocery store, chipotles in adobo are smoked and dried jalapeño chiles that are simmered in a tangy sauce made from tomatoes, vinegar, and spices. They're supremely flavorful and pretty spicy, so a little goes a long way. You can freeze the leftovers in ice cube trays to add big flavor to soups, marinades, and even other Instant Pot recipes for months to come.

Yields: 6 - 8 servings

Prep Time: 0 hours 10 mins

Cook Time: 0 hours 0 mins

Total Time: 1 hour 55 mins

3 tbsp.

vegetable oil

1 1/4 lb.

lean ground beef

2 tsp.

ground cumin

2 tsp.

chili powder

2 tsp.

salt, divided

1/2

small yellow onion, chopped

3

garlic cloves, finely chopped

2 c.

reduced-sodium beef stock

2

(15 oz.) cans black or kidney beans, drained and rinsed

1

(15 oz.) can diced fire-roasted tomatoes

2 tbsp.

tomato paste

1 tbsp.

pureed chipotles in adobo (optional)

Shredded cheddar cheese, sour cream, chopped green onion, and corn chips, for serving

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1. Add the oil to the liner of a 6- or 8-quart Instant Pot and set to sauté. Add the beef then sprinkle with cumin, chili powder, and 1 teaspoon of salt. Cook, stirring often to break up the meat, until browned, about 7 minutes. Stir in onion and garlic; cook, stirring often, until onion is slightly softened, about 3 minutes more.
2. Add the beef stock to the Instant Pot, stirring to release any browned bits from the bottom of the liner. Gently stir in the remaining 1 teaspoon salt, beans, tomatoes, tomato paste, and chipotle puree, if using. Press the cancel button to reset the Instant Pot.
3. Cover the Instant Pot with the lid and lock it into place. Seal the steam release handle. Select high pressure and set the timer for 14 minutes. When the timer is up, let it rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam.
4. Give the chili a good stir to recombine all of the ingredients. Serve topped with cheese, sour cream, green onion, and corn chips.

This delicious chili can be made up to three days ahead and refrigerated, or frozen up three months.

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Source: https://www.thepioneerwoman.com/food-cooking/recipes/a38665019/instant-pot-chili-recipe/

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