Three Bean Instant Pot Beef Chili Recipes

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INSTANT POT BEEF AND BEAN CHILI



Instant Pot Beef and Bean Chili image

This Instant Pot Beef and Bean Chili is hearty and filling, and packed with lean ground beef and beans! Ready in 30 minutes!

Provided by Chrissie

Categories     Lunch     Main Course     Main Dish     Soup

Time 30m

Number Of Ingredients 17

2 tablespoon olive oil
2 pounds lean ground beef
1 large onion (diced)
2 cloves garlic (finely minced)
4 medium carrots (chopped)
2 stalks celery (chopped)
1 green bell pepper (diced)
1 teaspoon dried oregano
2 teaspoons smoked paprika
1 tablespoon mild chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
2 cans beans in tomato sauce ((15 ounce cans))
2 cans kidney beans (drained and rinsed (15 ounce cans))
1 can diced tomatoes ((15 ounce can))
2 cups tomato puree ((tomato passata))
1 1/2 cup beef stock

Steps:

  • Start the Instant Pot on "Saute" mode and let it heat up. Wait until the screen says "Hot" and then add the olive oil and the beef.
  • Brown the beef for about 5 minutes, adding the onion, garlic, carrots, celery, bell pepper, spices, and salt.
  • Continue sauteing for a few minutes more, just until the veggies begin to soften.
  • Add the beans, canned tomatoes, tomato puree, and beef stock and stir everything together well.
  • Place the lid on the Instant Pot and seal the lid. Place the release valve on "sealing".
  • Cook for 10 minutes on "Pressure Cook".
  • When the Pressure Cook time is finished, carefully turn the release valve to "venting" using a long pair of tongs or another long kitchen tool so you don't burn your hand, arm or face. It's a good idea to do this under an exhaust fan in your kitchen, if you have one.
  • When the pressure has released, open the lid and serve in bowls with a dollop of sour cream, some cheese, and some fresh parsley or chives.

Nutrition Facts : ServingSize 1 cups, Calories 312 kcal, Carbohydrate 37 g, Protein 25 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 56 mg, Sodium 801 mg, Fiber 10 g, Sugar 5 g

INSTANT POT THREE BEAN CHILI



INSTANT POT THREE BEAN CHILI image

Instant Pot Three Bean Chili is a fast dinner for those busy weeknight meals. While this chili is cooked in 30 minutes, it will have the long slow simmered flavor of slow-cooked three bean chili. This chili is hearty and filling and perfect for a simple family dinner or for guests.

Provided by Jill

Categories     Dinner

Number Of Ingredients 16

1 1/2 pounds ground sirloin
1 large sweet onion (chopped)
1 teaspoon minced garlic
1 can red beans
1 can black beans
1 can Ranch style beans
2 large tomato sauce
1 can tomato paste
2 cans stewed tomatoes
3/4 cup Ketchup
2 Tablespoons Chili powder
1 Tablespoon Cumin
1 Tablespoon coarse ground Garlic salt
1 teaspoon seasoned salt
2 Tablespoons Brown sugar
2 cups filtered water

Steps:

  • Press the Saute button on the Instant Pot, and place the ground sirloin in the Instant Pot, and cook the sirloin until it's completely done, and golden brown.
  • Remove the cooked sirloin to a paper towel lined plate.
  • Add the chopped onion to the Instant Pot, and saute until it's caramelized - or golden brown.
  • Add the minced garlic, and cook for 2 minutes. Turn off the Saute setting.
  • Drain the beans, and rinse in a colander under cold water.
  • Add the cooked sirloin back in the Instant Pot, and add the red beans, black beans, and Ranch style beans.
  • Add the tomato sauce, tomato paste, Stewed tomatoes, Ketchup, Chili powder, Cumin, garlic salt, seasoned salt, and brown sugar.
  • Stir all ingredients well to blend.
  • Add 2 cups of water, and stir again.
  • Place the lid on the Instant Pot, until it beeps and locks.
  • Make sure the pressure valve is set to 'SEALING', and press the MANUAL button, and set the time to 18 minutes.
  • Let the Instant pot build and release the pressure - this will take a few minutes to bring the Instant Pot up to pressure, then cook, and release the pressure.
  • When the Instant Pot is done cooking, it will beep and go to the 'OFF' setting.
  • Make sure all the pressure has been released by turning the pressure valve to VENTING, and make sure the FLOAT valve is down.
  • Open the lid to the Instant Pot, and stir the Chili.
  • Serve with your favorite toppings: sour cream, cheese, onions, green onions, ketchup, Fritos, Tortilla chips, crackers, etc. Enjoy!

THREE BEAN AND BEEF CHILI



Three Bean and Beef Chili image

Cook a comforting pot of Ellie Krieger's hearty Three Bean and Beef Chili recipe from Food Network, featuring black, kidney and pinto beans.

Provided by Ellie Krieger

Categories     main-dish

Time 1h25m

Yield 10 cups (serves 8, serving size 1 1/4 cup)

Number Of Ingredients 15

1 tablespoon olive oil
1 onion, diced (1 cup)
1 red bell pepper, diced (1 cup)
2 carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 pound extra-lean ground beef (90 percent lean)
One 28-ounce can crushed tomatoes
2 cups water
1 chipotle chile in adobo sauce, seeded and minced
2 teaspoons adobo sauce from the can of chipotles
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
One 15.5-ounce can black beans, drained and rinsed
One 15.5-ounce can kidney beans, drained and rinsed
One 15.5-ounce can pinto beans, drained and rinsed

Steps:

  • Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

Nutrition Facts : Calories 295 calorie, Fat 8 grams, SaturatedFat 2.5 grams, Cholesterol 37 milligrams, Sodium 512 milligrams, Carbohydrate 35 grams, Fiber 10 grams, Protein 22 grams, Sugar 8 grams

THREE-BEAN INSTANT POT® BEEF CHILI



Three-Bean Instant Pot® Beef Chili image

Quick and easy Instant Pot® chili made with kidney, pinto, and black beans, fire-roasted tomatoes, and lots of spices. Feel free to add cayenne if you like your chili extra spicy.

Provided by jaredatkins

Categories     Chili

Time 1h15m

Yield 6

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
1 red onion, chopped
1 red bell pepper, seeded and chopped
2 cloves garlic, chopped
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 pound ground beef
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, preferably fire-roasted
2 cups beef stock
1 (6 ounce) can tomato paste
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon smoked paprika

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion, bell pepper, garlic, kosher salt, and black pepper. Cook until onion is soft and translucent and bell pepper has softened, about 5 minutes. Add ground beef. Cook and stir until browned, about 5 minutes. Drain and discard extra grease from pot. Turn off Instant Pot®.
  • Stir in kidney beans, pinto beans, black beans, diced tomatoes, beef stock, tomato paste, chili powder, Worcestershire sauce, oregano, cumin, and paprika. Close and lock the lid.
  • Select Chili mode; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes.

Nutrition Facts : Calories 426.8 calories, Carbohydrate 45.1 g, Cholesterol 47.3 mg, Fat 15.8 g, Fiber 15.6 g, Protein 27.4 g, SaturatedFat 4.6 g, Sodium 1716 mg, Sugar 8.3 g

INSTANT POT BEEF CHILI RECIPE BY TASTY



Instant Pot Beef Chili Recipe by Tasty image

Classic chili comes together in under an hour in the Instant Pot. Use the sauté function to brown the aromatics and meat, then pressure cook to meld and build that long-simmered flavor. No chili is complete without the toppings--we love sour cream, shredded cheese, and cilantro!

Provided by Tasty

Categories     Dinner

Time 50m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and minced
1 lb ground beef
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
¼ cup tomato paste
1 can whole peeled tomato
1 can kidney bean, drained and rinsed
1 ½ cups chicken stock
shredded cheddar cheese, for serving
fresh cilantro, roughly chopped, for serving
sour cream, for serving

Steps:

  • Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion and cook, stirring often, until starting to soften, about 5 minutes. Add the garlic and jalapeño and cook, stirring frequently, until aromatic, 1 minute.
  • Add the ground beef and cook, breaking up with a wooden spoon, until browned and cooked through, about 7 minutes. Add the salt, pepper, cumin, paprika, chili powder, and tomato paste and cook, stirring constantly, until combined, 1 minute.
  • Add the tomatoes and use a potato masher to break up, then add the kidney beans and chicken stock. Place the lid on the Instant Pot and set to pressure cook on high for 20 minutes. Once the timer goes off, set the Instant Pot to quick release.
  • Serve the chili with shredded cheddar cheese, cilantro, and sour cream.
  • Enjoy!

Nutrition Facts : Calories 599 calories, Carbohydrate 30 grams, Fat 37 grams, Fiber 4 grams, Protein 33 grams, Sugar 9 grams

BEEF & THREE-BEAN CHILI



Beef & Three-Bean Chili image

This is one of my favorite recipes. It makes my kitchen smell so good! We love eating it with homemade bread or cornbread. -Nancy Whitford, Edwards, New York

Provided by Taste of Home

Categories     Lunch

Time 5h20m

Yield 9 servings.

Number Of Ingredients 17

1-1/2 pounds beef stew meat, cut into 1-inch pieces
2 teaspoons chili powder
2 tablespoons canola oil
2 small onions, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup beef broth
1 can (6 ounces) tomato paste
2 jalapeno peppers, seeded and chopped
1 tablespoon brown sugar
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cumin
Sour cream, optional

Steps:

  • Sprinkle beef with chili powder. In a large skillet, heat oil over medium heat. Brown beef and onion in batches. , Meanwhile, in a 5-qt. slow cooker coated with cooking spray, combine beans, tomatoes, broth, tomato paste, jalapenos, brown sugar, garlic, salt, pepper and cumin. Stir in beef, onion and drippings., Cook, covered, on low 5-6 hours or until meat is tender. If desired, serve with sour cream.

Nutrition Facts : Calories 309 calories, Fat 9g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 620mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 9g fiber), Protein 24g protein. Diabetic Exchanges

SLOW-COOKED BEEF AND BEAN CHILI IN THE INSTANT POT®



Slow-Cooked Beef and Bean Chili in the Instant Pot® image

Keep your house cool and dishes to a minimum with this slow-cooked chili cooked completely in the Instant Pot®. Your kids won't notice the hidden beans. Serve chili with buttered toast or tortilla chips.

Provided by Debrah

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 6h15m

Yield 6

Number Of Ingredients 10

1 pound ground beef
1 medium onion, diced
1 medium bell pepper, diced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic salt
1 (15 ounce) can kidney beans, rinsed and drained
1 tablespoon water, or as needed
1 (28 ounce) can tomato sauce
¼ cup chopped fresh parsley

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef, onion, bell pepper, chili powder, cumin, and garlic salt. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
  • While beef is cooking, place kidney beans in a food processor. Process until smooth, adding water as needed to allow smooth processing.
  • Add tomato sauce, pureed beans, and parsley to the beef mixture. Close and lock the lid. Switch to the Slow Cook function (Normal) according to manufacturer's instructions. Set steam valve to vent and set timer for 6 hours.

Nutrition Facts : Calories 272.5 calories, Carbohydrate 22.3 g, Cholesterol 46.4 mg, Fat 12.9 g, Fiber 7.8 g, Protein 18.8 g, SaturatedFat 4.8 g, Sodium 1211.4 mg, Sugar 6.7 g

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