Mama's Simple Instant Pot Chili
Servings: 6
Author: Brittany Williams
Ingredients
  • 4 cups water, for soaking beans
  • 1 1/2 cups dry pinto beans
  • 1 pound ground beef or turkey
  • 1 tablespoon dried minced onion
  • 1 1/2 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 3 (15-ounce) cans tomato sauce
  • 3 tablespoon chili powder
Instructions
  1. In a large bowl, add water and pinto beans. Soak for 8 hours or overnight. Rinse and drain them.
  2. Preheat the Instant Pot using the SAUTE function. 

  3. When the display panel reads HOT, add the ground meat, minced onion, garlic powder, salt, and pepper. Cook, stirring periodically, until the meat is browned.
  4. Add all remaining ingredients in order, do not stir. Place the lid on your pressure cooker. Make sure the vent valve is in the SEALING position. Press the cancel button. Press the BEAN/CHILI button or if your pot does not have this button, use the display panel select the MANUAL/PRESSURE COOK function, high pressure. Use the +/- buttons until the display says 30 minutes.

  5. When the cooker beeps to let you know it’s finished switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes—it’s hot. Serve!

Recipe Notes

Forgot to soak your beans? No problem! You can do a “quick soak” in your pressure cooker! Place 1 1/2 cups dry bean inside your pressure cooker, add 4 cups of water and a pinch of sea salt. Place the lid on your pot and make sure the pressure valve is in the SEALING position. Select the MANUAL/PRESSURE COOK button, HIGH PRESSURE, for 10 minutes. When the cooker beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes—it’s hot. Strain and rinse. You can now use these in recipes calling for soaked beans.