When I was a teenager and began cooking meals for my family, I would make chili using the slow cooker because it was an easy and inexpensive way to feed the 7+ people sitting around the table. I used canned beans, some ground beef, and a packet of chili seasoning.
After The Mister and married, I began making chili using soaked kidney beans. But with my hectic schedule, I’d sometimes forget to soak the beans and I would end up scrambling for something to fix for dinner instead of preparing chili.
No more! Using an electric pressure cooker, like an Instant Pot, we can have our favorite game day chili without presoaking the beans. Instant Pot No Soak Chili con Wiener is adapted from two vintage recipes and updated for the Instant Pot. I’ve made a video to show you how easy it is to make. Snag there recipe below the video.
Forgot to soak your dried beans for your chili? No problem! This freezer friendly vintage recipe updated for the Instant Pot is a chili dog in a bowl. Instant Pot No Soak Chili con Wiener is perfect for feeding a crowd on game day! Watch the YouTube video: https://youtu.be/HLZhlxUnl0I
Course: Main Course
Prep Time:5 min
Cook Time:1 hr 10 min
Total Time:1 hr 15 min
- 1 tbscooking oil
- 1 lb.lean ground beef 90% lean is best
- 1 1⁄4 cupsminced onion
- 1 1⁄4 cupsdried kidney beans rinsed
- 1 1⁄3 cupscondensed tomato soup (one regular size can)
- 3 cupswater
- 1 1⁄2 – 2 Tablespoonschili powder To taste
- 1 tsp.salt
- 4 linksbeef hot dogs sliced crosswise
- Press the sauté button on your pressure cooker and allow it to heat up. Add about a tablespoon of oil—enough to coat the bottom so the onions and ground beef don’t stick when you are browning them. Cook the onion until translucent then add ground beef and sauté until browned.
- Turn off pressure cooker.
- Add the dried beans, tomato soup, water, chili powder, and salt to the ground beef and onion in the pressure cooker. Mix well.
- Secure lid and set the pressure release handle to seal.
- Press chili button twice or use the manual pressure button to set the timer to 40 minutes*.
- When the cooker flips into “keep warm” mode, wait at least 20 minutes before releasing pressure to prevent foam from clogging the pressure release handle. Carefully remove the lid when the pressure valve drops.
- With the cooker still in “keep warm” mode, add the sliced hot dogs to the chili and stir well. Wait until the hot dog slices are heated through before serving (the “keep warm” feature will help heat them up).
- If the chili needs thickening, let it simmer in the “keep warm” mode until the extra liquid has reduced or make a slurry of 1 Tablespoon all-purpose flour and 2 Tablespoons water. Mix the slurry into the chili and simmer until thickened.
*Note: Normally, beans can be cooked in about 30 minutes in a pressure cooker. However, because the beans are mixed with other ingredients, it takes them a little bit longer to thoroughly cook through. Depending upon the age of the beans, you may need to pressure cook them for 45 minutes until they are tender.
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