Keeping dried beans in the pantry is a great way to ensure that you always have the makings of a delicious and nutritious meal. Even better, if you have an Instant Pot, you can take them from dried to ready-to-eat in as little as 45 minutes. This recipe is a perfect example.
This black bean chili is enriched with ground beef, but leave the meat out to make it vegetarian. Served with all of the usual chili toppings such as shredded cheese, sour cream, pickled jalapeños and tortilla chips, it's a satisfying dish for game day, weeknight dinners or a potluck.
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Cooktop Cove
Instant Pot Black Bean Chili
6
10 minutes
50 minutes, plus 15 minutes to come to pressure
1 hour and 15 minutes
2 tablespoons olive oil
1 onion, diced
6 garlic cloves, minced
1 pound ground beef
1 pound dried black beans, rinsed
6 cups vegetable broth
1 (16-ounce) jar salsa verde
2 (15-ounce) can fire-roasted diced tomatoes
2 tablespoons chili powder
1 tablespoon ground cumin
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
Heat the oil in a skillet over medium-high heat. Add the onions and cook, stirring frequently, until softened, about five minutes. Stir in the garlic, and cook for 30 seconds more.
Add the beef to the pot and cook, stirring and breaking up the meat with a spatula, until the meat is thoroughly browned, about five minutes.
Stir in the beans, broth, salsa, tomatoes, chili powder, cumin, salt and pepper.
Close the Instant Pot, and turn the valve to the sealing position. Cook on high pressure for 40 minutes. When the cooking time is up, quick-release the pressure.
