UPDATE: In order to address some of the issues people were having with undercooked beans, I’ve made the following tweaks:1) clarified the size of canned diced tomatoes used (28oz cans) 2) added 1/2 cup water to the recipe 3) increased the cook time by 10 minutes. While there a few different factors that may affect the success of a recipe (such as how old your beans are), hopefully these small changes allow everyone to experience success with this recipe! Looking for more posts like this one? Check these out:
- 19 Easy (Real Food) Instant Pot Recipes for Hesitant Beginners
- 4 Things I Learned About My Instant Pot in the First 6 Months
Best Ever Instant Pot Chili Recipe (Using Dried Beans without Pre-Soaking or Cooking!)
- 1 cup of diced sweet peppers red, yellow, and/or orange
- 2 medium onions diced
- 6 cloves of garlic finely diced or pressed
- 1 pound ground beef I use 2, but might use less if I needed to be a bit more frugal
- 2-3 large cans diced tomatoes 28oz cans
- 4 cups dried kidney beans pre-soaking optional
- 1 tablespoons honey
- 1/2 tablespoon cocoa powder
- a few shakes of black pepper
- 1 tablespoon sea salt
- 2 teaspoons paprika
- 1 tablespoon cumin
- 2 teaspoons coriander
- 3 tablespoons chili powder
- 1/2 cup water
- Using the sauté function on your Instant Pot, brown the ground beef.
- Halfway through browning, add the diced peppers and onions. A few minutes later, add the garlic.
- When beef is browned and peppers and onions are softened, add the rest of the ingredients.
- Add lid and set Instant Pot to 50 minutes on manual.
- Allow for natural pressure release (I've done quick release when in a hurry, and it's fine in a pinch.)
- Serve with your favourite toppings, and enjoy!