Homemade Instant Pot Chili

Step 1

Place dry unsoaked beans in the Instant pot, and add water, one inch above the level of the beans. Pressure cook on high for 10 minutes. (See notes). Manually release. Drain and set aside.

Step 2

While the beans are pressure cooking prep your onions and garlic, open any cans and gather all the spices.

Step 3

Turn Instant Pot to Saute function and heat the oil. Add the onion and saute 2-3 minutes, until fragrant. Add garlic and the ground meat or soy crumbles. Saute 3-4 more minutes, while continuously stirring and breaking up the meat. I find a metal spatula comes in handy for this. Add the salt, pepper, chili powder, cumin, oregano,  and saute one minute, cooking the spices a bit. Add the diced tomatoes and juices, tomato paste, broth, beer, Worcestershire, cocoa powder, smoked paprika or chipotle, optional jalapeño. Give a good stir, then add the pressure cooked beans (drained) or pre-soaked beans.

Step 4

Set Instant Pot to high pressure for 22 minutes. Naturally release for 15 minutes.

Step 5

If you like a thicker chili, stir in a little masa harina or masa corn flour, sprinkling it in a tablespoon at a time. This also adds delicious “corn” flavor. You can also stir in frozen corn and set to “saute” function until heated through.

Step 6

Taste, adjust spice level and salt.  If you want more “kick” add it!

Step 7

Serve in bowls and garnish with any or all of the following: sour cream, grated cheese, avocado, sliced jalapeño, cilantro, scallions, corn chips.