Yield: 4 servings

Instant Pot Ground Lamb Chili

Instant Pot Ground Lamb Chili

Chili and beans with a hint of Mexican mole...

Prep Time 15 minutes
Cook Time 30 minutes
Pressure Release 10 minutes
Total Time 55 minutes

Ingredients

  • 4 cups par cooked or canned beans
  • 12 to 16 ounces ground lamb
  • 1 medium onion, chopped
  • 1 teaspoon garlic, minced
  • 3 tablespoons Mexican spice blend (see notes)
  • 2 tablespoons masa harina (see notes)
  • 7 to 8 ounces beer (see notes)
  • 1 can tomatoes with their juice
  • 3 cups broth/stock (see notes)
  • 1 bell pepper, chopped
  • 2 jalapeños, minced
  • Sea salt and pepper to taste
  • Additional masa harina to thicken (as desired)

Instructions

    Starting with Dried Beans

    1. Prep the beans – If you’re using dried beans, you will “par cook” them for 7 minutes on high pressure with a quick pressure release, rinse and drain them.
    2. Brown the ground lamb – Using the “sauté” setting, brown the ground lamb. A potato masher is helpful in breaking it up.
    3. Cook the aromatics and spices – Add the garlic, onion, Mexican spice blend, and masa harina to the pot on “sauté.” Cook 2-3 minutes until masa is lightly toasted.
    4. De-glaze with beer - Let it cook down a bit to reduce alcohol if desired.
    5. Add remaining ingredients - except salt and pepper! - tomatoes with juice, broth/stock, bell pepper, jalapeños.
    6. Lock lid in place - Cook on high pressure 22 minutes. Do a quick pressure release, adjust seasoning and thickening as desired. Garnish and serve!

    Starting with Canned Beans

      1. Brown the ground lamb – Using the “sauté” setting, brown the ground lamb. A potato masher is helpful in breaking it up.
      2. Cook the aromatics and spices – Add the garlic, onion, Mexican spice blend, and masa harina to the pot on “sauté.” Cook 2-3 minutes until masa is lightly toasted.
      3. De-glaze with beer - Let it cook down a bit to reduce alcohol if desired.
      4. Add remaining ingredients - Except for beans, salt and pepper! Tomatoes with juice, broth/stock, bell pepper, jalapeños.
      5. Lock lid in place - Cook on high pressure 15 minutes. Do a quick pressure release, adjust seasoning and thickening as desired. Garnish and serve!

Notes

If you don't want to make a batch of my Mexican mole spice blend, use 1 tablespoon cumin, 1 tablespoon unsweetened cocoa, 2 teaspoons +/- ancho or other red chile powder, and 2 teaspoons cinnamon.

When cooking in an Instant Pot, flours can cause a "burn" error. I like a fairly thick chili, and I've successfully used 1/3 cup masa. However, to be safe, I recommend starting with 2 tablespoons. Stir it in well both while it browns and when you add the liquid. If when you de-pressurize you want it thicker, sprinkle more masa and stir it in a little at a time on the saute setting. The chili must come to a boil for thickener to do its job.

If "lean" ground lamb is a question mark, on this recipe it's not an issue. I have 2 markets that I get ground lamb from. The amount of white fat to red meat is a good sign that it is lean. Additionally, I don't have much (if any) grease in the pan after browning. You can certainly remove excess.

I typically don't add salt to beans until after cooking as I think it messes with liquid absorption. Don't forget to season before serving!

Macronutrients are an approximation only from MyFitnessPal.com and use 14 ounces ground lamb and 2 tablespoons masa harina. I did not include toppings.

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 444 Total Fat: 15g Carbohydrates: 52g Protein: 43g
Nutrition is an approximation and for reference purposes only!