So glad you liked it! Thanks for the suggestions.

So glad you liked it! I’m a big fan of soaking beans overnight, but your quick soaking method should have worked in theory. That said, beans can also vary in cooking length depending on how old they are – sometimes they sit on the shelf for a while after harvesting, either in your own pantry or on the shelves in the grocery store, so sometimes people find that different brands are more reliably “fresher” or that if they use an old bag of beans from their pantry they have different results. That also could have been a factor here. Hope that helps!

Great catch- I’m going to change my wording to “12-24 hours” to help clarify! And thanks very much for the tips for preventing burning.

Also in terms of the burning; there are two reasons why this is happening in addition to not enough liquid.

1. When you are sautéing you need to be super careful and deglaze a little at a time when frying up the onions and then the meat. If it sticks to the bottom and it gets too hot, and is not deglazed properly, it will burn once you close the lid to pressure cook.

2. I also allow the pot to cool down a bit between sautéing and then closing the lid. Again if it’s way too hot, once the pressure cooking begins, there is a higher chance of the food sticking to the bottom and burning.

But also when this happens I found a pretty good way to deal. Just take out everything in the pot and then deglaze the bottom of the pan by going back to sauté function until all the burnt bits come off. Then add everything back in. Let it all cool down a bit and try pressure cooking again!

I made mine in my 6 quart IP! Hope that helps, and hope you like it :-)

Thanks for the recipe, Elizabeth! Who doesn’t love a good pot of chili? Is the recipe listed in your post for an 8qt. pot? I am new to the IP and I have a 6 qt. Just wondering if I need to make accommodations based on Angelique’s comments above. Thanks so much!

So happy you and your family liked it! Thanks so much for the notes on how you accommodated for a 6 qt.

Yay! So happy you liked it!

This is strange. You are the second person to comment that this happened. I’ve never gotten a burn warning on my IP, and I double checked the recipe to make sure I wrote it correctly. I’m going to definitely have to try to make this again so I can hopefully pinpoint the exact problem! In the mean time, I think adding more liquid will help. I’m going to change the 2.5 cups to 3.5 cups, with a recommendation for thickening it if it comes out too thin. Thanks for the heads up, and so sorry this happened to you!

If you’re nervous about it, you can definitely just stir the tomatoes in after cooking and let them heat up for a few minutes, since canned tomatoes don’t need any extra cooking! It didn’t affect the texture of the beans for me. Hope you like it!

I’m nervous about putting the tomatoes in while the beans cook. That goes against every dry bean cooking recipe I’ve ever made. Of course, this is my first time cooking them in an instant pot.

Hm. That’s never happened to me before, but after a bit of searching around on the internet, I *think* that there may not be enough liquid. You may want to try adding a cup more of water to it, in addition to the 2.5 cups recommended. Also, did you soak the beans for enough time? I soaked mine for 24 hours- if you did less time there is a possibility they needed more liquid. That’s the only thing I can think of… hope this helps!

Oooo good question. Different beans do take different times to cook in a pressure cooker, and if you aren’t careful, you may end up with beans that are too mushy or too hard. This Instant Pot cooking times chart is super helpful. I increased the cooking time from this chart because I had other things in there, but it does look like pinto and great northern fall under the same time frame as kidney, so it shouldn’t change these recipe instructions. Hope that’s helpful!