Instant Pot Chili
This is essentially the same as the "Easy Chili" recipe, but optimized for the Instant Pot. This is the only way I make it as of Fall 2018, as it is tastier, easier, and uses dry beans that we buy in bulk, so much cheaper. No sautéing needed, just put everything in the pot at once, lock the lid on and set the time, and forget about it until it's time for dinner. I made this recipe for the 6 qt Instant Pot. Make sure that you do not exceed the maximum amount recommended for your pot size. The recipe can be halved or doubled if you need to (or any fraction that you want to calculate), but keep the cooking time the same. We have subbed in many different beans depending on what we have available, including adzuki, kidney, and even the Bob's Red Mill 13-bean soup mix; just make sure the total remains the same (2 2/3 cups).
Ingredients
Cooking
Ingredients
- 1 1/3 cups dry, rinsed pinto bean
- 2/3 cups dry, rinsed black beans
- 2/3 cups dry, rinsed chickpeas
- 1 onion, diced
- 5 cloves garlic, minced or pressed
- 7 cups water
- 2 T chili powder
- 1 T cumin
- 1/4 t cayenne powder
- 4 t veggie bouillon
- 1 can stewed tomatoes
- 1 can tomato paste
- 1 can corn
Cooking
- Add all ingredients to IP.
- Cook on high pressure for 30 minutes with natural release.
- Optional toppings include diced onion, diced tomato, jalapeño, shredded lettuce, nutritional yeast, and Fritos.