Instant Pot Brisket Chili

Courtesy of Chef Melissa Cookston

1 pound dried pinto beans, washed and sorted

4 teaspoons kosher salt, divided (or to taste)

1 teaspoon black pepper

4 cups beef stock

2 tablespoons chili powder, divided ,

1 tablespoon canola oil

1 tablespoon minced garlic

1/2 green bell pepper, diced

1 medium yellow onion, diced

1 teaspoon cayenne pepper, or to taste

1-1/2 pounds cooked brisket, cubed

1 (28-ounce) can diced tomatoes

1/2 cup diced fresh jalapenos, optional

1/2 cup shredded cheese for garnish

Wash dried pinto beans. Drain, and pour into instant pot

 

Add beef stock, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon chili powder. Turn on instant pot to "Beans" cycle, which will take 30 minutes plus the time it takes to heat up.

 

While instant pot is cooking beans, sautée onions, peppers, and garlic until golden.

 

When cycle is finished, manually release steam. Add in brisket, tomatoes, remaining seasonings, onions, peppers, and garlic, and cubed brisket. Set Instant Pot for "Bean" Cycle again and start.

 

Allow instant pot to cook for cycle, then release steam naturally (about 20 more minutes than cooking cycle.) Open instant pot, stir, and taste for seasonings. You may need to add some for your taste.

 

Garnish with cheese and jalapenos if desired and enjoy!

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