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Instant Pot Black Bean Chili

Instant Pot Black Bean Chili

Dark chocolate and smokey chipotle come together to add a sublime depth of flavor to this dish!

Ingredients

  • 1 pound dried black beans
  • 2 pounds ground beef
  • 1 30 ounce can of diced tomatoes (undrained)
  • 2 large yellow onions (diced)
  • 6 cloves garlic (smashed and minced)
  • 1 jalapeño pepper (cored, seeded, & minced)
  • 1 ½ teaspoon cumin
  • 1 ½ teaspoon paprika
  • 1 teaspoon chipotle powder
  • ¾ teaspoon salt
  • 1-2 tablespoons of cacao powder

Steps

  1. Rinse and pick through beans removing any non-bean things.
  2. Soak beans overnight or at least 8 hours, optional.
  3. Add beans and 4 cups of water to the Instant Pot.
  4. Pick out any floaters.
  5. Pressure cook on high for 8 minutes (turn off the keep warm feature). If you're using unsoaked beans, adjust the time to 30 minutes
  6. Let the pressure release naturally for 20 minutes.
  7. Do a quick release of the remaining pressure and check for doneness. If not done, repeat pressure cooking in 5-minute increments with a natural release of 10 minutes for each round.
  8. When done, let beans cool and drain.
  9. While the beans are cooking, heat 2 tablespoons of olive oil in a large saucepan or wait for the beans to be done and use the Instant Pot on sauté mode.
  10. Add the chili powder, cumin, and paprika. Stir to let the spices bloom for 1 minute.
  11. Add the onions and sauté until translucent (~6-8 minutes).
  12. Add the beef to the onions, season with salt and pepper, and sauté until browned.
  13. Add the beans, jalapeño, and tomatoes.
  14. Move everything to the Instant Pot if you used a saucepan in Step 9, and give everything a good stir.
  15. Pressure cook on high for 5 minutes (turn off the keep warm feature).
  16. Allow for a natural release of at least 30 minutes.
  17. Release any remaining pressure and remove the lid.
  18. Add the chocolate and stir until fully incorporated.
  19. Taste and adjust seasonings. Add soy sauce, sparingly, if it needs salt.
  20. Continue cooking the chili, using sauté mode, until the tomato acidity is palatable.

Pro Tips

  • Use less salt, rather than over-salting in the beginning. Then, when adjusting seasonings toward the end, add soy sauce instead of additional salt.
  • Tomatoes are acidic and can be tart if not cooked long enough. You can temper this by adding a small amount of sugar, or better, mirin (Japanese cooking wine).

Relevant Products

Recipe Tags

Instant Pot

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