Saturday Husband decided he was in the mood for chili. WAY too late to get dried beans going on the stove top and no canned beans in the house.
Well, we have the Instant Pot pressure cooker for a reason, right?
With a little bit of digging we settled on THIS recipe as our cooking instructions. Downside, it does mean getting a 2nd pan dirty to brown the meat, but then so does regular chili. Upside, the meat isn’t cooked to mush by an hour in the pressure cooker. We also used a quart jar of home-made tomato sauce instead of canned tomatoes (I could have pulled fresh from the garden, but I’d JUST gone through and harvested all the ripe ones and froze most of them). Seasonings we used were chili powder, cumin, garlic, smoked paprika, salt, pepper, and home-made hot pepper powder.
Start the beans in the IP, start cutting up your pepper, and onion, and browning the meat. We timed it just about perfectly, as everything was ready to go barely a couple minutes before the IP beeped done.
Add the additional water, scoop in meat/vegi mixture, carefully pour tomato sauce on top (it needs to be on top of everything, not under everything, tomato sauce is too thick, and if it sits on the bottom of the pot it will scorch and the IP won’t come to pressure). Close the IP back up, set it for another 30 minutes, and walk away. It took a bit longer to come to pressure the 2nd time, but not horribly so.
When it was done gave it a quick stir and decided the consistency was just about right. We had to add a bit more seasoning, but that’s typical for pressure cooker cooking, and easily done.
Chili from dried beans in less than 2hrs (and no after affects from undercooked kidney beans!). Perfect!
