Description
This bold chili brings together four kinds of beans, ground beef, and simple spices for a protein- and fiber-packed comfort dish you can set—and totally forget about—in your Instant Pot.
Ingredients
Units
Scale
- 2 lbs ground beef
- 4 cloves garlic, minced
- 1/2 cup chopped cilantro
- 2 small bell peppers, thinly sliced
- 2 stalks celery, chopped
- 1 jalapeño, thinly sliced
- 1/2 cup shredded carrots
- 1 medium white onion, chopped
- 1/2 cup chili powder
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp ground cumin
- 1 cup dried black beans
- 1/2 cup dried white beans
- 1/2 cup dried pinto beans
- 1 cup dried red kidney beans
- 4 cups water
Instructions
- Sauté the Beef: Set your Instant Pot to the Sauté function. Once hot, add ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat.
- Add Aromatics & Veggies: Stir in minced garlic, chopped cilantro, diced bell peppers, sliced celery, chopped jalapeño, diced carrots, and chopped onion. Sauté for about 3 minutes, just until the veggies begin to soften and release their fragrance.
- Toast the Spices: Sprinkle in your spice blend (such as cumin, chili powder, paprika, oregano, salt, and pepper). Stir well and let the spices toast for 2 minutes to deepen their flavor.
- Deglaze & Add Beans: Press “Cancel” to stop the Sauté function. Add drained beans (canned or soaked dry beans) and water or broth. Stir thoroughly, scraping up any browned bits from the bottom to prevent a burn notice.
- Pressure Cook: Seal the lid and set your Instant Pot to the “Bean/Chili” setting for 2 hours. (If using canned beans, reduce time to 30 minutes.)
- Natural Release: Once cooking is complete, allow the pressure to release naturally. Carefully open the lid and give everything a good stir.
- Serve & Top: Ladle into bowls and top with your favorites—shredded cheese, sour cream, avocado slices, fresh cilantro, or crushed tortilla chips.
Notes
- No soaking needed—magic of pressure cooking.
- More jalapeño = more mom swagger.
- Tastes even better reheated.
- Freeze extras for “help, I forgot dinner” nights.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Weeknight Meals
- Cuisine: Tex-Mex