Instant Pot: Chunky Two-Bean and Beef Chili

Lately the weather has been quite chilly I wanted nothing more than something warm, comforting and hearty. Given that description, chili fit the bill and I came across this recipe for Chunky Two-Bean and Beef Chili. This chili takes beef, hot chili beans, dark kidney beans and a delicious blend of spices along with onion, garlic, bell pepper, tomato and red wine. It's not your typical chili but it definitely makes for a satisfying bowl to warm you on those winter nights!...

If I were to describe this even further, I found this chili recipe to be a cross between a stew and chili. It really takes the best of both and combines them together! The bonus is that it's gluten free to begin with and it's a great make ahead meal that's also freezer friendly. 

Chunky Two-Bean and Beef Chili
recipe from Cooking Light

  • 1 tablespoon canola oil, divided 
  • 1 1/2 pounds beef stew meat, cut in bite sized pieces
  • 3/4 teaspoon salt 
  • 1 1/2 cups chopped onion 
  • 1/2 cup chopped green bell pepper
  • 1 tablespoon minced fresh garlic
  • 2 teaspoons finely chopped jalapeño pepper 
  • 2/3 cup Cabernet Sauvignon or dry red wine 
  • 1 1/2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons ground ancho chile pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon ground red pepper
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cinnamon
  • (28-ounce) can whole tomatoes, undrained and chopped
  • (15-ounce) can dark red kidney beans, rinsed and drained
  • (15-ounce) can hot chili beans
In your Instant Pot:

Plug in the IP with insert set in place

Press SAUTE and add oil to IP.  Place half of beef in pot and season with salt & pepper to taste; sauté 5-7 minutes or until browned. Remove from pan. Repeat procedure with remaining beef; remove from pan.

To the now empty IP pot, add 2 teaspoons oil, onion, and bell pepper, and sauté for 3 minutes. Add garlic and jalapeño; sauté for 1 minute. 

Add wine, scraping pan to loosen browned bits. Return beef to pan.

Stir in the remaining ingredients (spices, tomatoes and beans) until evenly combined. 

Secure the lid of the IP and ensure the valve is set to SEALING.

Press CHILI and adjust the time to 25 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 25 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 25 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Ladle the chili in bowls and serve with shredded cheese, sour cream, avocado or your favorite garnishes.