Beef & Bean Chili in the Pressure Cooker or Instant Pot
Some home cooks will skip the important step of soaking dried beans before using them in a recipe, but I wait and make this chili only after I’ve had time, at least 6 hours, for the beans to have a good soak. They will cook more evenly and in only 6 to 8 minutes under pressure! Most importantly, when you drain and rinse the soaked beans, you discard the soaking liquid which contains many of the indigestible sugars that cause flatulence. Need I say more?
Ingredients
Sort through and soak 3 varieties of dried beans such as:
When ready to cook, prep the following ingredients:
Instructions
At least 6 hours prior to cooking the chili, sort through the dried beans and remove any pebbles or bean halves. Place the dried beans in a medium sized mixing bowl, fill the bowl with water, and set aside until ready to cook. If soaking beans for more than 8 hours prior to using, refrigerate them while soaking so they don’t start to sprout.
Heat the stainless steel insert of your instant pot or stove top pressure cooker over medium heat. Add the ground beef and yellow onion and stir, breaking up the large chunks of ground meat until browned. Stir in the diced Anaheim or Bell pepper and minced garlic.
Reduce heat to low. Add the brown sugar, paprika, oregano, cumin, coriander, and cayenne. Stir thoroughly over low heat and add the beef broth and tomato juice.
Using a fine mesh colander, drain the soaking liquid from the beans and rinse them. Stir the soaked beans into the meat and seasoning mixture.
Place the insert into the Instant Pot or tighten the cover onto the stove top pressure cooker. Cook at high pressure for 8 minutes. Allow the pressure to naturally release. Taste for salt before serving.
If desired, serve with toppings such as sour cream, grated cheese, or diced yellow or green onions.
This chili is one of my kids’ favorite lunches!
