We used adzuki beans because of their Asian roots. Feel free to use your favorite canned bean in place of adzuki. For a milder chili, remove the seeds from your jalapeño before dicing.
If you do not have an Instant Pot you can cook this on your stovetop by sautéing as recipe instructs and cooking chili in a covered pot for 1 hour and 20 minutes on low heat.
Instant Pot Asian Chili
Servings
4 Servings
Ingredients
- 1 tablespoon sesame oil
- ½ cup diced onions
- 1 jalapeño finely diced
- 1 pound ground beef
- 1 14.5-ounce can diced tomatoes
- ¼ cup hoisin sauce
- ½ cup chicken, beef or vegetable broth
- 2 tablespoons soy sauce
- 1 15-ounce can adzuki beans
- Garnishes: Tortilla chips sliced avocado, sliced limes
Instructions
- Turn Instant Pot to sauté. Coat insert with sesame oil. Add onions and jalapeño and sauté for 5 minutes, until onions are translucent and tender.
- Add ground beef and sauté 5 minutes, using a wooden spoon to break up the meat.
- Add diced tomatoes, hoisin sauce, broth, soy sauce, and adzuki beans. Stir to combine. Cover and turn on high pressure for 18 minutes.
- Serve immediately with tortilla chips, sliced avocado, and sliced limes or store in fridge or freezer for later use.
HI Carol, that’s a good point, 18 minutes is what you set it for, but it does probably take another 10 or 15 minutes total.
33 minutes can’t be accurate. How long did it take to build up to full pressure before it cooked for 18 minutes?