Ingredients
The following ingredients have 7 Servings
- 1 lb ground beef or ground turkey (seasoned with salt and pepper)
- 2 tablespoons olive oil
- 1 lb small red beans (dry, or dry pinto beans)
- 2 cloves garlic
- 2 cups chopped onion (white or sweet onions)
- 28 oz can diced tomatoes – undrained (OR fresh tomatoes chopped, with juice to equal 3 cups of tomatoes and liquid total)
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 2 teaspoons salt
- 1 tablespoon pepper
- 2-14 oz cans beef or chicken broth or one 32 oz box
- 1 diced Anaheim pepper or 1- 4oz can diced green chilies
Instruction
- Turn IP to sauté mode and brown meat- remove and drain any excess oil. Set aside while beans are cooking. I refrigerate the meat until ready to add back to the chili.
- Add all remaining ingredients to the Instant Pot.
- Place the lid on the pot with the seal in place and turn the IP to the locked position.
- Set the timer for 50 minutes on manual setting or high pressure.
- Let the chili cook, when the timer goes off , let the pot sit until the pressure naturally releases, at least 45-60 minutes.
- The remaining pressure may be released manually, after the 50 minutes of pressure cooking AND 45-60 minutes of natural pressure release time.
- The "keep warm" setting may be used until ready to serve.
- A few minutes before serving, add the meat back to the pot and stir.
