Instant Pot Beefy Bean Chili

A while back, I bought some beans from Shady Side Farm at our local farmer’s market (https://shadysidefarm.com/). They have such a wonderful variety of beans and even though I use canned beans often for the convenience, fresh beans just taste better! If you have a pressure cooker, they cook up in under an hour and add great texture (and nutrition) to chilis and soups. If you would prefer to use a slow cooker, simply brown the beef, onion and celery and add to a slow cooker; add the remaining ingredients and cook on LOW for 8 hours.

1. Turn your instant pot to “saute” and add olive oil, beef, onion and celery. Cook until the beef has browned, about 5 minutes.

2. Add beef stock, sweet potato, jalapeno, spices and beans and stir to combine. Add tomatoes and tomato paste and stir again. Turn off the “saute” function.

3. Place lid on the instant pot and turn the valve to “sealing”. Cook on high pressure for 45 minutes.
4. Once the time is up, carefully release the pressure. Remove lid and add fresh lime juice.

5. Combine sour cream and salsa in a small bowl. Ladle chili into bowls and top with the sour cream mixture, cheese and tortilla chips.


Instant Pot Beefy Bean Chili
Serves 8

All you need:
1 tablespoon olive oil
1 pound lean ground beef
1 small yellow onion, diced
3 celery stalks, diced
1 1/2 cups beef stock
1 large sweet potato, peeled and diced
1 jalapeno, seeded and diced
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons ground cumin
2 teaspoons Italian seasoning
2 teaspoons kosher salt
1/2 teaspoon pepper
1 pound dried beans
2 (14.5 oz.) cans fire roasted tomatoes, with juice
1 tablespoon tomato paste
Juice of 1 lime

Garnishes:
1/2 cup sour cream + 2 tablespoons salsa
Shredded cheddar cheese
Tortilla chips

All you do:
1. Turn your instant pot to “saute” and add olive oil, beef, onion and celery. Cook until the beef has browned, about 5 minutes.
2. Add beef stock, sweet potato, jalapeno, spices and beans and stir to combine. Add tomatoes and tomato paste and stir again. Turn off the “saute” function.
3. Place lid on the instant pot and turn the valve to “sealing”. Cook on high pressure for 45 minutes.
4. Once the time is up, carefully release the pressure. Remove lid and add fresh lime juice.
5. Combine sour cream and salsa in a small bowl. Ladle chili into bowls and top with the sour cream mixture, cheese and tortilla chips.

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