Description
Instant Pot 8-Quart Pot of Ground Beef and Bean Chili. How much chili can I make if I fill my 8-quart Instant Pot to the max fill line? Let’s find out.
Ingredients
Scale
Soaking Kidney Beans
- 2 pounds dry red kidney beans, sorted and rinsed
- 12 cups water
- 1 tablespoon fine sea salt
Chili
- 2 tablespoons vegetable oil
- 2 large onions, diced
- 3 jalapeños, diced
- 4 cloves garlic, crushed
- 1 teaspoon fine sea salt
- ½ cup chili powder
- 2 tablespoons ground cumin
- 2 tablespoons dried oregano
- 3 pounds 85% lean ground beef
- 12 ounces beer
- 4 cups chicken broth (preferably homemade, or low-sodium store-bought), or water
- 1 teaspoon fine sea salt (if using homemade broth or water)
- ½ teaspoon baking soda
- 28-ounce can crushed tomatoes
- 1 tablespoon fresh ground black pepper
Instructions
- Sort and rinse the kidney beans: Sort the dry kidney beans, discarding any stones, dirt, or broken beans. Rinse the beans, then do an overnight or a quick soak.
- Overnight soak: Cover the kidney beans with 12 cups of water, and sprinkle with 1 tablespoon of salt. Leave the beans to soak at least 8 hours, or overnight. Drain and discard the soaking liquid.
- OR: Pressure Quick Soak for 1 minute with a 30 minute rest: Put the kidney beans and 6 cups of water in an 8-quart Instant Pot or other pressure cooker. Sprinkle with 1 tablespoon of salt. Pressure cook at high pressure for 1 minute (“Manual” or “Pressure Cook” mode in an Instant Pot for 1 minute), then quick release the pressure. Let the beans soak in the pot for 30 minutes, then drain the beans and discard the soaking liquid. (Wipe out the pot if you are using it in the next step.)
- Sauté the aromatics: In an 8-quart Instant Pot or pressure cooker, heat 2 tablespoons of vegetable oil using sauté mode (medium heat in a stovetop PC) until the oil is shimmering. Add the onions, jalapeños, and garlic, to the pot, and sprinkle with 1 teaspoon salt. Sauté until the onions soften and turn translucent, about 5 minutes.
- Toast the spices and cook the beef: Make a hole in the center of the onion mix and add the chili powder, cumin, and oregano. Let sit for 30 seconds, then stir the spices into the onions. Add the ground beef, stir to coat with the onions and spices, then add the beer. Bring to a simmer and cook, stirring often and breaking up any clumps of ground beef, until the beef loses its pink color, about 5 minutes.
- Pressure cook the chili for 15 minutes with a Natural Release: Stir the soaked and drained kidney beans, chicken broth, 1 teaspoon of salt (if using homemade broth), baking soda, and crushed tomatoes into the pot. (It should come right up to the max fill line, but not go over it.) Lock the lid on the pressure cooker and cook at high pressure for 15 minutes in an Instant Pot or other electric pressure cooker (use “Manual” or “Pressure Cook” mode), or for 12 minutes in a stovetop PC. Turn off the heat and let the pressure come down naturally, about 30 minutes. (You can quick release any remaining pressure after 15 minutes if you are in a hurry). Remove the lid carefully, opening away from you – even when it’s not under pressure, the steam in the cooker is very hot.
- Simmer to thicken (optional): To thicken the chili, set the Instant Pot to Sauté mode adjusted to low (low heat in a stovetop cooker), bring the pot to a simmer, and simmer, uncovered, for 15 minutes.
- Season and serve: Stir in the black pepper. Serve straight up, or with your favorite chili toppings. (Mine are diced onions, shredded cheddar, and sour cream.) Enjoy!
Equipment
Buy Now → - Prep Time: 8 hours
- Cook Time: 1 hour
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: American