Instant Pot Dry Bean Chili

Rating
4 from 2 votes
Servings
12 bowls
DifficultySuper Easy
Cooking Method(s)
  • Instant Pot
IP Pressure LevelHigh
IP ProgramManual / Pressure Cook
Prep Time
15 minutes
Cook Time
30 minutes
Pressure Release
15 minute NPR
Total Time
1 hour
Recipe by: Valerie Cooper
A warm bowl of this hearty chili is oh so comforting. Top it with shredded cheddar, sour cream and chives and serve with cornbread.
Cuisine: Texan
Course: Main Course
Category: Soups, Stews & Chilis

Ingredients

  • 2 lbs ground beef I prefer ground sirloin
  • 1 lb dry red kidney beans
  • 3 cloves garlic minced
  • ½ cup chili powder
  • 1 tbsp ground cumin
  • 1 tsp kosher salt or to taste
  • 1 tsp ground black pepper
  • 1 can tomato paste 6 oz
  • 2 tbsps all-purpose flour
  • 3 cups bean broth or water as a substitute
  • 2 cups water

Directions

Non-members can get the full recipe here.

Nutrition Facts

While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.

Serving: 1bowl | Calories: 280kcal | Carbohydrates: 27g | Protein: 24g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 366mg | Potassium: 911mg | Fiber: 6g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 5.1mg
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