Instant Pot Chili Con Carne
Serve a big crowd in just 45 minutes with this amazing Instant Pot Chili Con Carne. A quick, easy, nourishing and inexpensive meal that makes everybody happy!
dried kidney beans
soak in abundant water for at least 12 hours
(about 3 stalks)
(about 2 medium carrots)
chopped yellow bell pepper
(about 1 small bell pepper)
canned / jarred diced tomatoes
(800g / 28 oz can/jar)
(make it interesting with chipotle powder)
freshly ground black pepper
lean ground beef
sour cream or Greek Yogurt
The night before put kidney beans in a large bowl and cover with abundant water, they will inflate to double the size, make sure they have enough water to always be soaking.
The next day, drain and rinse beans really well.
If you remember, remove meat and veggies from fridge 30-45 minutes before cooking. If you forget, no worries, cooking time will simply take about 5 more minutes.
Remove the lid of the Instant Pot and press the sauté button. While the pot is getting hot, peel and chop onion and peel and crush garlic cloves.
Once pot indicates it’s hot, add a splash of oil, chopped onion and crushed garlic and sauté by moving around every once in a while.
In the meantime, chop celery, carrots and bell pepper and add to pot. Also add spices, salt and pepper, as well as kidney beans and give it a quick stir.
Add diced tomatoes and water and then ground beef and break up into small pieces.
Add lid of Instant Pot and set to 25-30 minutes (this will depend on temperature of your ingredients, mine were at room temperature and 25 minutes was fine) on HIGH PRESSURE.
Once Instant Pot beeps, manually release pressure and open the pot once the pin drops.
Try the chili to see if it needs any further seasoning and season to taste with more salt, pepper and chili if desired.
Serve with avocado, sour cream or greek yogurt, freshly chopped cilantro and a squeeze of lime juice.