Beef and Three-Bean Chili for 3-qt Instant Pot

Ingredients

• 1.3 cups dry beans (roughly 1/2 pinto, 1/2 kidney, 1/3 black)
• 1 medium yellow onion diced
• 1/2 lb ground beef
• 4 cloves garlic, minced
• 1 tbsp oil

Tomato stuff:

• 1 can diced tomatoes not drained
• 1 can tomato paste

Make substitutions as necessary

Seasonings:

• 1 tsp salt
• 1/2 tsp black pepper
• 2 tsp paprika
• 1/4 cup chili powder
• 1 tbsp ground cumin
• 1 tbsp ancho chili pepper

Served with:

• Cheddar cheese
• Cornbread

Instructions

1. Place dry unsoaked beans in the Instant pot, and add water, one inch above the level of the beans. Pressure cook on high for 7 minutes. Manually release. Drain and set aside; clean the insert.

2. While the beans are cooking, prep onions and garlic, open cans, and gather all spices.

3. Two alternatives here; you can use the Instant Pot saute function as described here. However, the ergonomics aren't great. If you're in a fully-stocked kitchen, you may wish to use a regular pan and just pour it into the IP right before adding the tomato stuff. Turn Instant Pot to Saute function and heat the oil. Add the onion and saute 2-3 minutes, until fragrant. Add garlic and ground meat. Saute 3-4 more minutes, while continue stirring and breaking up the meat. Add all the seasonings and saute one minute. Add tomato stuff. Stir well then add the pressure-cooked beans.

4. If the sauce is real thick, you run the risk of "food burn" error, preventing the Instant Pot from starting the next pressure cook section. To prevent it, push the food to the side so you can see the bottom and pour ~1/2 cup of water straight to the bottom. Do not mix! The water has to sit at the bottom.

5. Set Instant Pot to high pressure for 22 minutes. Naturally release for 15 minutes.