Have you every used an electric pressure cooker? I discovered the Instant Pot last year and was skeptical of adding another gadget to my kitchen because I like to keep things pretty minimal (except for pasta making gadgets!). BUT this thing is pretty amazing and I use it at least twice a week now. It's perfect for the lazy cook (that's me!) who wants to start from whole foods as often as possible. It's also great for the forgetful cook (also me!) who leaves things on the stove to burn half the time. I love starting from dried beans and whole grains and I find that I'm much more likely to cook whole wheat berries when they take 30 minutes of completely unattended time and no presoaking. For instance, I took a nap while this chili was cooking. Something I would never do if I had something simmering on the stove. I thought I would start posting a few instant pot recipes as here as I learn hot to use it.
White Sonora Berry Chili
makes 12 servings
1 tablespoon olive oil
1 large onion, diced
4 garlic cloves, left whole
1 lb lean ground beef
2 dried pasillo negro chilis (or ancho chilis), chopped into small pieces with seeds removed
1 tablespoon cumin seeds, ground
1 tablespoon chili powder
2 teaspoons paprika
1 teaspoon salt
1 jar crushed tomatillos (23 oz)
1 can diced tomatoes (28 oz)
1 cup White Sonora Berries
1 cup dry pinto beans (or similar size bean)
1 cup chicken broth
*If it's your first time using the Instant Pot, please read the general instructions before beginning.
1. Plug in instant pot and press the 'Sauté' button. When the Instant Pot reads 'HOT' add the oil, onions and garlic to the pot and sauté for 5 minutes or until the onions are translucent. Be careful not to let the onions brown. Next, add the ground beef and spices and dried chilis to the pot. Break the beef apart with a wooden spoon as you allow it to brown for 5 minutes. Then add the diced tomatoes and tomatillos with their juices to the pot as well as the the beans and White Sonora Wheat berries.
2. Close the Instant Pot lid and press the 'Bean/Chili' button and increase the time to 40 minutes. Make sure the steam valve is closed. Once the chili is finished the Instant Pot will automatically switch to the 'Keep Warm' mode. I like to allow the pressure cooker to release naturally on this setting (it takes about 30 minutes). However, you can also use the quick release option too. The beans should be soft and the wheat berries puffed into chewy balls. If you find that the chili is too thick, add 1 cup of chicken broth to get it to the right conisistency.
3. Serve the chili warm with sliced avocado, minced cilantro, a dollop of greek yogurt and a squeeze of lime. Enjoy!