Mama's Simple Instant Pot Chili
Try this Mama's Simple Instant Pot Chili recipe, or contribute your own.
Try this Mama's Simple Instant Pot Chili recipe, or contribute your own.
- Carbohydrate 36.7296908353932 g
- Cholesterol 0 mg
- Fat 1.0218825006625 g
- Fiber 9.43182501327057 g
- Protein 12.3658345838073 g
- Saturated Fat 0.190323916783398 g
- Serving Size 1 1 Serving (135g)
- Sodium 171.973791706599 mg
- Sugar 27.2978658221226 g
- Trans Fat 0.256975416776282 g
- Calories 203 calories
Step-by-step
- Soak beans overnight.
- Brown ground meat using the sauté function with healthy sprinklings of minced onion, garlic, salt, and pepper.
- After the meat browns hit the CANCEL button.
- Add all remaining ingredients in order, do not stir.
- Place the lid on your pressure cooker and make sure the vent valve is in the SEALING position.
- Using the display panel select the Bean/Chili button.
- If your Instant Pot does not have this function select the MANUAL function, high pressure, for 30 minutes.
- When the time is up quickly release the pressure by moving the vent valve to the VENTING position and enjoy!
Adapting Batch Sizes for Pressure Cookers
Unlike traditional stovetop pots where liquid reduction dictates scaling, pressure cookers require precise thermal mass management. Doubling this recipe means increasing the liquid proportionately while keeping total fill volume below the two-thirds line of the inner pot insert. When halving the ingredients, maintain at least one cup of total liquid to guarantee adequate steam generation for the 30-minute pressure cycle.
Evaluating Texture Without Instrumentation
Assessing doneness requires visual and tactile inspection rather than thermal probes. Ladle a single bean onto a cool plate and press it gently with the back of a spoon to test resistance. Properly cooked legumes yield instantly to light pressure without graininess at the center, while undercooked pinto beans display a chalky core and unyielding skins.
Managing Moisture and Viscosity
Tomato sauce releases significant moisture under high pressure, occasionally resulting in a thin final consistency. Simmer the finished mixture uncovered on the sauté setting for five to eight minutes to evaporate excess water and concentrate the chili powder aromatics.
