dry beans

This Instant Pot Chili, made using ground beef and dried beans, is the perfect comfort food for a fall or wintry evening. &nbsp;It's also a great dish to feed a crowd, or for game day.

Homemade Instant Pot Chili (with dried beans)

pinto beans

Tbsp vegetable oil

beef

onion (chopped)

bell pepper (chopped)

garlic

Tbsp Mexican chili powder

oregano

cumin powder

cocoa powder

salt (or

tsp black pepper

cayenne pepper (or

beef broth

(14 oz.) diced tomatoes (or 2 cups fresh tomatoes, chopped)

masa harina (e.g. Bob's Red Mill brand)

toppings: sour cream

Rinse pinto beans and drain.

Place beans in a medium bowl and add enough water to be 1 inch above the level of the beans.

Let bowl sit on countertop for 4 to 8 hours.

Drain and set aside.

To pre-soak pinto beans in the traditional way in a bowl:

Add pinto beans to inner pot of Instant Pot and pour in enough water to be 1 inch above the level of the beans.

Close the lid and pressure cook on High Pressure for 5 minutes.

Do a Natural Pressure Release (NPR), about 12 minutes. [Read More: The Different Pressure Release Methods]

Press Cancel and open the Instant Pot; drain the beans and set aside.

To do a quick pre-soak of pinto beans in Instant Pot:

Select Saute mode.

Once the Instant Pot is hot, add oil to inner pot.

Add ground beef to inner pot.

Stir with a wooden spatula to break up the meat into smaller pieces and saute until meat is browned, about 3 minutes.

Stir in onions and saute until soft, about 2 minutes.

Stir in bell peppers and garlic.

Add chili powder, dried oregano, cumin powder, cocoa powder, salt, black pepper, cayenne pepper and stir until fragrant, about 1 minute.

Stir in beef broth, tomatoes and pre-soaked pinto beans (use either countertop or Instant Pot quick pre-soak method from above).

Close Instant Pot lid and pressure cook on High Pressure for 20 minutes.

Do a Natural Pressure Release (NPR), about 15 to 18 minutes. **  [Read More: The Different Pressure Release Methods]

Press Cancel and open the Instant Pot.

Select Saute mode

Stir in masa harina.

Cook until chili has thickened, stirring frequently, about 5 minutes.

Press 'Cancel'.

Allow the Instant Pot Chili to rest for 5 more minutes before serving, it will thicken some more.

Ladle chili into serving bowls and serve with your choice of toppings: sour cream, shredded cheddar cheese, chopped red onions, shallots or green onions, sliced jalapenos, hot sauce, diced avocado, or Fritos chips (my favorite!)

Instant Pot Chili Instructions:

https://embed.mediavine.com/videos/hmhvgdn7hpyfzieybwdh

Instant Pot Chili, made using ground beef and dried unsoaked beans, is the perfect comfort food for a fall or wintry evening.  It’s also a great dish to feed a crowd, or for game day.  The addition of Masa Harina (corn meal) in this chili recipe thickens the chili and gives it a corn flavor.  Add your choice of toppings to take this chili over the top!

Instant Pot Chili with Beans

The easiest way to cook dry beans. This simple method uses an electric pressure cooker (Instant Pot) to cook dry beans in under 90 minutes (no soaking required).&nbsp;

How to Cook Dry Beans in the Instant Pot (Pressure Cooker Recipe)

beans

white onion (or yellow onion, peeled and left intact)

TB extra virgin olive oil (or avocado oil

garlic (peeled and left whole)

bay leaves

salt (*)

water

Instant Pot

sieve (or strainer to rinse the beans)

Rinse the beans and pick out any undesirables (stones, etc.)

Add the beans to the Instant Pot.

Add all the ingredients, ending with the water.

Lock the lid on and set the Instant Pot to Manual, High Pressure for 30 minutes (for black beans and pinto beans) or 40 minutes (for chickpeas). The valve on top should be set to Sealed.&nbsp;

Once the beans are done cooking, let the pressure release naturally for 30 minutes&nbsp;before releasing the remaining pressure (use a hot pad holder or towel) and opening the lid.

Remove the aromatics (bay leaves, onions, garlic). Drain and rinse the beans, if desired. Or, you can store or serve the beans with some of the liquid. &lt;--This all depends on how you plan to use the beans. If you're storing the beans in the fridge (or freezer), I recommend storing the beans in some of the liquid.&nbsp;

Get the full printable recipe and instructions: 
https://livesimply.me/2018/01/10/how-to-cook-dry-beans-instant-pot-pressure-cooker-recipe/

Pressure Cooker Recipe

The easiest way to cook dry beans. This simple method uses an electric pressure cooker (Instant Pot) to cook dry beans in under 90 minutes (no soaking required). 


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ABOUT KRISTIN AND LIVE SIMPLY

Kristin is a full-time recipe developer, food photographer, blogger, and mom to her two children. Kristin and her husband, Dustin, have been blogging since 2013 at Live Simply where they share real food recipes and natural living inspiration to help simplify life. 

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How to Cook Dry Beans in the Instant Pot

The Instant Pot makes soaking beans so quick and easy. The next time you can't wait to soak beans over night, try this method.

Power Soaking Red Kidney Beans

tsps kosher salt

⅛ tsp baking soda

olive oil

Measure one lbs of dry red kidney beans (approx. 2 ⅔ cups).

Remove any bad beans and rinse thoroughly.

Add the beans to the pot, then add the water. Remove any floating beans.

Add the salt, baking soda, and olive oil. Thoroughly, stir the ingredients in the pot.

Close the pot, set the pressure release valve to "Sealing" and set the pot to the "Manual" or "Pressure Cook" function for 0 minutes.

Once cooking has completed, allow the pot to do a full Natural Pressure Release "NPR". This will take approximately 45 minutes.

Once the NPR has completed and the pin has dropped, open the pot.

You may either rinse the cooked beans in a strainer or use the beans with the remaining liquid broth in the pot for your recipe. The amount of bean broth remaining in the pot can vary between 2 ½ to 3 cups. If using the broth, substitute for an equal amount of water and adjust the salt in your recipe accordingly.

Savor the delicious versatility of beans with this healthy dessert hummus!

Mayocoba Bean Snickerdoodle Hummus

Mayocoba beans

Almond butter

Maple syrup,

Medjool dates

tsp Vanilla extract

tsp Cinnamon

Tbs Milk of choice (dairy, oat, etc.)

Drain the Mayocoba beans. With beans you cook at home, rinsing is not really necessary like with canned beans, but you can rinse them if desired.

Add all ingredients to a high-powered blender or food processor and puree until smooth, scraping down sides as needed. If necessary, you can add an extra splash of milk.

Taste and make adjustments as needed. For example, add another Medjool date or a touch of maple syrup if it isn’t sweet enough. Or maybe - especially if the beans and almond butter weren't salted - you need a pinch of salt?

Serve with fresh fruit, graham crackers, or other items to dip. This also makes a tasty spread for toast, or simply enjoy a bowlful as is!

A crock pot great northern beans recipe on a comfort food blog might make you a bit suspicious, but don&#039;t fret. These beans are all about Southern and all about comfort!

Crock Pot Great Northern Beans - Southern Style with Ham

great northern beans (, dry)

ham hock

salt

½ tsp black pepper

carrot

celery (sliced

cayenne pepper

Add all ingredients to a large slow cooker.

Cook on high 4-5 hours or low 7-8 hours.

Remove ham hock to cool a bit.  Remove ham bits and add them back to the slow cooker.

Stir the ingredients, taste, and add salt if needed.  Serve hot with corn bread or biscuits.

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Top 5 dry beans recipes from across the web

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Top Tags

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The most viewed dry beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine