I love chili when it’s cold and I wanted to try making chili with beans because I have been anti-beans in my chili all my life. I don’t know why. It’s a ‘thing’ in my area to joke that you do not put beans in chili. But some say it’s just a meat sauce if you don’t put beans in it. I used canned beans to save time, but using dry beans is healthier, I hear. Where do you stand on this argument? Let us know in the comments below! (cause I -really want to know-) but for now, let’s make instant pot chili with beans.
- ground beef
- pinto beans
- northern white beans
- red beans
- black beans
- cannellini beans
- diced tomatoes
- tomato sauce
- small onion (your choice of white or yellow)
- paprika (I used smoked paprika)
- chili powder
- garlic cloves (or garlic powder)
- cayenne pepper
- thick shredded cheese
It looks like a lot of ingredients, but it’s not really. You can see from the photo it’s not as many ingredients as it sounds like because most of that list is your seasonings. It’s fun to make chili multiple times using different seasonings to see what mixture of those makes it taste the best to you. I like more garlic and cayenne pepper than most people. So feel free to adjust the seasonings each time you make this to see what you like best!
Brown The Meat, Add the Onions
Start by browning the beef. Try and get a good brown on the meat before you start breaking it apart. I wanted to show you a photo of that step, but it just doesn’t look good when you do this in the instant pot so I left the image out. Brown one side, then flip it and brown the other side. Then you can break it up and get the rest of the meat cooked nearly all the way through. I like to add my onions just before the beef is cooked completely.
Add All The Rest
Add all your ingredients that are left and season it to your liking. Well, add all but the cheese. Set the lid and timer and that’s it! Once the timer goes off, quick-release the pressure, stir gently, and serve! I top mine with a generous amount of shredded cheese and a dollop of sour cream. You can also serve this with saltine crackers if you are not on a restrictive diet.
Five Bean Chili in the Instant Pot
- Pressure Cooker
- Can Opener
- 1 can black beans
- 1 can kidney beans (red beans)
- 1 can pinto beans
- 1 can cannellini beans
- 1 can northern white beans
- 1 small onion
- 3 cloves garlic, minced or at least 1 tbsp of garlic powder
- 1 can diced tomatoes I used RoTel
- 1 small can tomato soup
- 1 lb ground beef
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tbsp paprika I used smoked Paprika
- 2 tbsp chili powder
- salt and pepper, to taste
- 1 tbsp cayenne pepper
Optional for Serving
- Thick shredded cheese sharp is my favorite
- sour cream
- saltine crackers or cheesy toast
- Start by browning the beef using the saute function on the Instant Pot. Try to brown the meat before you start breaking it up. Flip and brown the other side. Then break apart and cook until pink is nearly gone.
- Add chopped onion, cook until nearly translucent. By now, the ground beef should no longer be pink. Add your minced garlic and saute until fragrant.
- Add all other ingredients – leave out the optional items until ready to serve. Season to taste. I like a lot of seasoning flavor, so you may choose to half some of my seasonings.
- Set Instant Pot to High-pressure, for 20 min. Once the timer is complete, quick-release the pressure and carefully remove the lid. Carefully transfer a serving to your bowl and top with shredded cheese. A dollop of sour cream and fresh-cut chives is also an option on top. Serve with bread or crackers.
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