Instant Pot Black Bean Bison Chili

This black bean bison chili is made in the Instant Pot with layers of several seasonings for a rich flavor. It’s served with a garnish of crumbled aged white cheddar. 

It wasn’t my intention to post three soups in a row, but it looks like that is how it’s going to turn out. I don’t know why this soup mood has suddenly come over me.

But I do know that every first pot of chili for the season is a bit of a celebration around here. At least in my kitchen, and well, in my head. 

I present this year’s, compiled of black beans that had been sitting in the pantry and needed to be used up, and ground bison that I had in the freezer, leftover from a client shoot a few months ago. 

I love making chili from dried beans so these days the logical choice is to make it in an Instant Pot. I’ve seen a few recipes that say you don’t need to soak the beans, but I still find this as an essential step. So make sure you plan ahead, if you agree. I brown the meat and onions before pressure cooking the chili. It only takes a few minutes. 

For the seasonings, chili requires smoked paprika for me along with a mix of hot and mild chili powders. Mexican oregano is a close third and some dried basil doesn’t hurt either. While not exceptionally different than ground beef, I find that bison has a slightly sweeter flavor that is great in chili. 

This comes out thick and hearty, which is how I like chili. You can definitely pile it up with your favorite toppings like sour cream and cheese. I think it’s best with a few crumbles of aged white cheddar. I also ate some leftovers with a spoonful of guacamole. Lot’s of options so don’t hold back.

INGREDIENTS

1 pound lean ground bison
1 medium yellow onion, chopped
2 garlic cloves, minced
3 tablespoons chili powder (I use a mix of hot and mild)
2 teaspoons smoked paprika
1 teaspoon dried basil
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried Mexican oregano leaves, crumbled fine
2 to 3 teaspoons fine sea salt
1/4 teaspoon ground black pepper
1 pound black beans, soaked for 8 hours or overnight
3 cups water
2 cups tomato sauce
1 (14.5 oz.) can diced tomatoes
Crumbled aged white cheddar for serving

PREPARATION

Turn a 6-quart Instant Pot to saute. Add the bison and stir often to break it apart as it cooks. Cook until the meat is mostly browned, about 5 minutes. Add the onion and garlic. Continue to cook for 5 more minutes. Stir in the chili powder, smoked paprika, basil, cumin, garlic powder, and oregano. Add 2 teaspoons of salt and the ground black pepper. You can add additional salt at the end of cooking, if needed. 

Drain the beans and then pour them into the pot with the bison. Add the water, tomato sauce, and diced tomatoes. Stir well. 

Seal the Instant Pot lid and the pressure valve. Set to Manual, high, for 22 minutes. Once it has finished cooking, let the pressure release naturally for about 17 minutes. Turn the valve to venting to release any remaining pressure. Open, stir, and add the remaining teaspoon of salt, if desired.  Serve garnished with cheddar.