Instant Pot Chili
Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Equipment
- 1 Instant Pot
Ingredients
- 2 cups dry beans red/kidney/black
- 1-2 tbsp olive oil
- 1 onion diced
- 1 lb ground pork* or ground beef*
- 4 cloves garlic* minced
- salt + pepper to taste
- 1 tbsp chili powder
- 1 tbsp cumin
- 2 tsp oregano dried
- 1 can diced tomatoes
- 4 oz green chilies optional
- 4 oz tomato paste
- 2 ½ cups broth*
- 1 cup dark beer* or sub with additional broth
- 1 tbsp worcestershire sauce optional
- 1-2 tsp cocoa powder
- 1-2 tsp paprika
- 2 cups frozen corn* optional
Instructions
- Place dry beans in pressure cooker. Cover with water or broth 1” above beans. Cook 10 minutes. Manually release and drain off liquid leaving beans in vessel.
- While beans cook, cook onions, garlic, and meat in olive oil in skillet on the stove. Add seasonings. Add mixture to pressure cooker when step one is complete. Add tomatoes, paste, broth, beer, Worcestershire, cocoa powder, paprika, and corn. Stir to combine.
- Pressure cook on high for 22 minutes. NR (naturally release - don’t vent) for 15 minutes before manually releasing. Serve with toppings as desired.
Nutrition
Calories: 83kcalCarbohydrates: 15gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 332mgPotassium: 335mgFiber: 5gSugar: 3gVitamin A: 512IUVitamin C: 8mgCalcium: 53mgIron: 2mg
