Instant Pot Ground Lamb Chili
Chili and beans with a hint of Mexican mole...
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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
- 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.
- Brown the ground lamb – Using the “sauté” setting, brown the ground lamb. A potato masher is helpful in breaking it up.
- 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.
- De-glaze with beer - Let it cook down a bit to reduce alcohol if desired.
- Add remaining ingredients - except salt and pepper! - tomatoes with juice, broth/stock, bell pepper, jalapeños.
- 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
- Brown the ground lamb – Using the “sauté” setting, brown the ground lamb. A potato masher is helpful in breaking it up.
- 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.
- De-glaze with beer - Let it cook down a bit to reduce alcohol if desired.
- Add remaining ingredients - Except for beans, salt and pepper! Tomatoes with juice, broth/stock, bell pepper, jalapeños.
- 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
Calories: 444kcal | Carbohydrates: 52g | Protein: 43g | Fat: 15g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com