Instant Pot® Quick and Easy Outlaw Chili Beans

Ingredients

1 tablespoon vegetable oil

1 ½ pounds lean ground sirloin

1onion, diced

3 stalks celery, diced

4 cloves garlic, minced

2 (15 ounce) cans chili beans, undrained

1 (29 ounce) can pinto beans, rinsed and drained

1 (29 ounce) can tomato sauce

2 (4 ounce) cans diced green chiles, undrained

2 tablespoons chili powder

1 tablespoon cider vinegar

1 tablespoon chile-garlic sauce (such as Huy Fong Foods®), or to taste

1 teaspoon dried oregano

¼ teaspoon ground cumin

Directions

Step 1

Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Coat the bottom of the pot with oil.

Step 2

Cook beef until browned, about 5 minutes. Add onion, celery, and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Turn off heat. Add chili beans, pinto beans, tomato sauce, green chiles, chili powder, cider vinegar, chile-garlic sauce, oregano, and cumin. Stir well.

Step 3

Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.

Cook's Notes:

If using a 6-quart Instant Pot(R) place pinto beans in last, only filling the inner pot 2/3 full. If you have an 8-quart Instant Pot(R), all ingredients will fit without overflowing.

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