Instant Pot 3 Bean Chili
Serves 4-6
45
minutesThis recipe is the perfect example of the magic of an Instant Pot. Big pots of soups, stews and chili are perfect for this handy appliance – we feel this is where the Instant Pot shines. For this rich, robust chili, we bring in Dark la Mesa Chili Powder and Smoked Extra Virgin Olive Oil. Top this chili with corn bread and a little sour cream. Comforting and delicious!
Ingredients
1 large yellow onion
2 ribs celery, diced
6 cloves garlic, minced
1 lb ground beef, chicken or turkey
2 Tbl brown sugar
2 tsp Smoked Hot Paprika
2 15-oz cans fire roasted tomatoes
1 tsp Roasted Garlic Sea Salt
1 15-oz can black beans, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
1 15-oz can cannellini beans, rinsed and drained
1 cup frozen corn
1 cup water
Juice of 1 lime
Instructions
- Set the Instant Pot to saute on high. Drizzle in the Smoked Extra Virgin Olive Oil to just coat the bottom.
- Add in the onion and celery. Saute until well browned- you want to create some fond on the bottom of the pot. Add in the ground meat and saute, breaking up with a spoon. Brown briefly then add in all other ingredients. Stir until everything is evenly distributed.
- Be sure to scrape off any accumulated fond on the bottom of the instant pot. It’s important to do this because the Instant Pot does not know the difference between fond (good) and burning (bad). If you don’t get all the fond scraped up and distributed in the mixture, the pot will give you a “burn” indication and not proceed with cooking. If this happens, it’s ok. Just open the pot, add a little water, scrape up the fond, replace the lid and resume pressure cooking.
- Set the instant to Manual Pressure Cook on High. Set for 12 minutes. Allow the pressure to naturally release for 15 minutes. After the 15 minute natural release, press the release valve and release any remaining pressure.
- Open the lid and stir in the lime juice. Taste and adjust the flavors with salt and pepper.
