Homemade Instant Pot Chili (with dried beans)

This Instant Pot Chili, made using ground beef and dried beans, is the perfect comfort food for a fall or wintry evening.  It's also a great dish to feed a crowd, or for game day.
Homemade Instant Pot Chili (with dried beans)

Ingredients

  1. 1 1/2 cups  dried pinto beans
  2. 2 Tbsp vegetable oil
  3. 1 1/2 lbs ground beef
  4. 2 cups onion chopped
  5. 1 cup bell pepper chopped
  6. 2 Tbsp garlic minced
  7. 3 Tbsp Mexican chili powder
  8. 1 Tbsp dried oregano
  9. 2 tsp cumin powder
  10. 2 tsp cocoa powder
  11. 1 tsp salt or to taste
  12. 1/2 tsp black pepper
  13. 1/4 tsp cayenne pepper or to taste
  14. 4 cups beef broth
  15. 1 can (14 oz.) diced tomatoes or 2 cups fresh tomatoes, chopped
  16. 1/4 cup masa harina e.g. Bob's Red Mill brand
  17. Your choice of toppings: sour cream shredded cheddar cheese, chopped red onions, shallots or green onions, sliced jalapenos, hot sauce, diced avocado, or Fritos chips

Instructions

  • To pre-soak pinto beans on countertop:
  • Rinse pinto beans and drain.
  • Place beans in a medium bowl and add enough water to be 1 inch above the level of the beans.
  • Let bowl sit on countertop for 4 to 8 hours.
  • Drain and set aside.

To do a quick pre-soak of pinto beans in Instant Pot:

  • Rinse pinto beans and drain.
  • Add pinto beans to inner pot of Instant Pot and pour in enough water to be 1 inch above the level of the beans.
  • Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.
  • Cook on ‘Manual’ or ‘Pressure Cook’ mode for 5 minutes.
  • Do a Natural Pressure Release (NPR), about 12 minutes.
  • Press 'Cancel' and open the Instant Pot; drain the beans and set aside.