Sue's From The Garden Instant Pot Chili
Rich and full of flavor, this chili tastes like it has simmered on the stove for hours but cooks in the Instant Pot for only 35 minutes. This recipe is prepared with heirloom tomatoes harvested from our garden. When in season, the tomatoes are washed, cored, cut up and frozen in gallon-sized freezer bags. When we want to make a batch of this chili we simply thaw and crush the tomatoes. Commercially processed tomatoes tend to scorch in the Instant Pot. Our garden heirloom tomatoes have a higher moisture content and lower sugar content and are perfect for use in Instant Pot chili, soup and stew recipes. A full gallon-sized freezer bag of tomatoes is the equivalent of the two quarts of crushed tomatoes needed for this recipe. This recipe is prepared with dried kidney beans which have been pre-soaked.
Pre-soak 1 lb. of dried kidney beans for 4 to 6 hours.
Brown 1 1/2 lb. of ground beef on the saute setting in the Instant Pot liner. Drain if necessary. Deglaze pot.
In Instant Pot liner combine:
1 cup diced onion
1 cup diced green peppers
2 quarts crushed heirloom garden tomatoes
1 lb. pre-soaked kidney beans, drained
1 teaspoon black pepper
1 teaspoon sea salt
2 teaspoons paprika
2 tablespoons chili powder
1 teaspoon ground cumin
Stir ingredients together and place Instant Pot on Manual/High Pressure for 35 minutes. Allow pressure to naturally release for 10 minutes then perform a quick release.