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Home » Adaptable Recipes » Instant Pot Chili Recipe (with Dry Beans)

April 2, 2019 Adaptable Recipes

Instant Pot Chili Recipe (with Dry Beans)

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A delicious flavorful Instant Pot Chili Recipe using with Dry Beans! This adaptable recipe can be made with your choice of ground meat or vegan soy crumbles. A great way to use up all your pantry ingredients! Vegan and Gluten-Free adaptable! Serve it up with Zucchini Cornbread! 

Instant Pot Beef Chili with Dry Beans. A simple easy recipe that can be made with no fuss in an Instant Pot. #chili #instantpot #instantpotchili #chilirecipe #easychili

Here’s a hearty flavorful recipe for Chili that can be made in your Instant Pot pressure cooker using dry beans from your pantry. The best part? This recipe is very adaptable.

Make it with organic ground beef or turkey or chicken, or keep it vegan by adding textured soy protein or “soy crumbles”.

I love this hearty chili served up with this Zucchini Cornbread!  So delicious!

Instant Pot Beef Chili with Dry Beans. A simple easy recipe that can be made with no fuss in an Instant Pot. #chili #instantpot #instantpotchili #chilirecipe #easychili

A quick and hearty chili with bold rich flavor! This recipe calls for dry pinto beans but black beans, and red beans will both work!

TIP: Giving the beans a quick 7-minute pressure cook, replaces the soaking time here and during this first phase, it is the perfect amount of time to prep the rest of the ingredients, allowing the recipe to go quite quickly!

Instant Pot Beef Chili with Dry Beans. A simple easy recipe that can be made with no fuss in an Instant Pot. #chili #instantpot #instantpotchili #chilirecipe #easychili

TIP #2 : To thicken the chili sometimes I’ll add a couple of tablespoons of Masa Harina which also adds delicious flavor!

Top the flavorful chili with avocado or sour cream, fresh cilantro, jalapeño and hot sauce if you like extra heat!

Instant Pot Beef Chili with Dry Beans. A simple easy recipe that can be made with no fuss in an Instant Pot. #chili #instantpot #instantpotchili #chilirecipe #easychili

A bold and flavorful Instant Pot Chili using dry beans, that is fully customizable – use beef, chicken, turkey or try soy crumbles for a completely vegan version! They are all good!

RELATED:

Zucchini Cornbread! 

Ethnic-Inspired Instant Pot Recipes from around the world! 

Clean out your fridge Vegan Chili 

 

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Instant Pot Chili with Dry Beans

Instant Pot Chili with Dry Beans. A simple easy recipe that can be made with no fuss in an Instant Pot. Vegan adaptable! #chili #instantpot #drybeans #instantpotchili #chilirecipe #easychili

★★★★★

5 from 4 reviews

Flavorful Instant Pot Chili made with Dry Beans that can be made with ground beef, turkey or vegan TVP ( Soy crumbles). Vegan and GF adaptable!

  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 8 1x
  • Category: Instant pot, beef, vegan, vegetarian, healthy, turkey, Beans
  • Method: Instant Pot
  • Cuisine: American
Scale

Ingredients

  • 2 cups dry pinto beans (or sub red beans or black beans)
  • 1–2 tablespoons olive oil
  • 1 onion, diced
  • 1 pound ground organic beef, chicken, turkey or vegan TVP (rehydrated Textured Vegan Protein or “Soy crumbles”) or soy chorizo!
  • 4 cloves garlic (or 1 tablespoon granulated garlic)
  • 1 ½  teaspoons kosher salt
  • ½ teaspoon pepper
  • 1 tablespoons chili powder, more to taste
  • 1 tablespoon cumin
  • 2 teaspoons dried Mexican oregano
  • 1 14 ounce can diced tomatoes with juices ( fire roasted are nice here)
  • 1–3 tablespoons fresh jalapeño, finely chopped ( optional, adds a kick of heat)
  • 2 tablespoons tomato paste
  • 2 ½ cups beef, chicken or veggie broth
  • 1 cup dark beer ( or sub more broth)
  • 1 tablespoon worcestershire sauce (optional)
  • 1 –2 teaspoons dark coco powder, (optional, adds delicious  depth)
  • 1–2 teaspoons smoked paprika (optional, adds smoky flavor) or ½ teaspoon chipotle powder
  • optional additions: frozen corn (fire roasted is nice) or diced red bell pepper
  • Garnishes: grated cheese, sour cream, cilantro, avocado, scallions

Instructions

Place dry unsoaked beans in the Instant pot, and add water, one inch above the level of the beans. Pressure cook on high for 7 minutes. ( See notes). Manaully release. Drain and set aside.

While the beans are pressure cooking prep your onions and garlic, open any cans and gather all the spices.

Turn Instant Pot to Saute function and heat the oil. Add the onion and saute 2-3 minutes, until fragrant. Add garlic and the ground meat or soy crumbles. Saute 3-4 more minutes, while continue stirring and breaking up the meat. I find a metal spatula comes in handy for this. Add the salt, pepper, chili powder, cumin, oregano,  and saute one minute, cooking the spices a bit. Add the diced tomatoes and juices, tomato paste, broth, beer, worcestershire, coco powder, smoked paprika or chipotle, optional jalapeño. Give a good stir, then add the pressure cooked beans ( drained)  or pre-soaked beans.

Set Instant Pot to high pressure for 22 minutes. Naturally release for 15 minutes.

If you like a thicker chili, stir in a little masa harina or masa corn flour, sprinkling it in a tablespoon at a time. This also adds delicious “corn” flavor. You can also stir in frozen corn and set to “saute” function until heated through.

Taste, adjust spice level and salt.

Serve in bowls and garnish with any or all of the following: sour cream, grated cheese, avocado, sliced jalapeño, cilantro, scallions, corn chips.

Notes

You can skip pressure cooking the beans in the beginning if you soak them in cold water for 4-12 hours. (Pre-soaking or pre-pressure cooking the beans cuts the cooking time in half.

*FYI, if you were to not pre-soak or pre-cook the pinto beans, they would take roughly 45 minutes of pressure cooking time, with some uneven cooking. That being said, yes, you can absolutely do it this way, just allow for the full, natural,  long release. )

Keywords: Instant Pot Chili, Instant pot chili dry beans, Instant pot chili vegan, Instant pot chili recipes, instant pot chili beans, instant pot chili healthy, instant pot chili turkey, instant pot chili vegetarian

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Categories: Adaptable Recipes Tags: chili, instant pot, instant pot recipes, soup, soup recipes

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Comments

  1. Ronda says

    December 07, 2019 at 12:33 pm

    What do you mean by naturally release for 25 min?

    Reply
    • Sylvia Fountaine says

      December 07, 2019 at 1:07 pm

      Let the pressure in the Instant pot naturally release(slower) vs. manually releasing it (faster). You can manually release after 25 minutes, by turning the steam spout. 🙂 Hopefully that makes sense?

      Reply
  2. Rebecca says

    December 04, 2019 at 5:07 pm

    Can you replace the broth with water?

    Reply
    • Sylvia Fountaine says

      December 05, 2019 at 5:06 am

      You can but not as flavorful. But it will work, for sure!

      Reply
  3. Inny says

    October 22, 2019 at 9:29 am

    Finally, a recipe that tells me how to pre soak beans in an instant pot. 1″ of water and 7 min. Thank you!!

    ★★★★★

    Reply
    • Sylvia Fountaine says

      October 23, 2019 at 12:20 pm

      I’m so glad you liked it!

      Reply
  4. Valerie says

    September 16, 2019 at 8:08 am

    This recipe is very clearly written as far as cooking times and how to do the beans. I do wish the ingredients were grouped better. The chili tasted amazing! One of my best instant pot recipes I’ve made! I love that there are vegan options and plenty of opportunities to customize. I would cook the beans 1 extra minute and add a little more heat.

    ★★★★★

    Reply
  5. Anonymous says

    September 15, 2019 at 10:28 am

    This turned out really well. Made it with ground turkey – light and healthy.

    ★★★★★

    Reply
  6. Anonymous says

    September 15, 2019 at 10:27 am

    This is delicious! Thanks for sharing.

    ★★★★★

    Reply
  7. Sian Byrne says

    July 12, 2019 at 6:46 am

    Sounds amazing… only… If don’t pre-soak or pre-cook the beans, should I adjust the amount of liquid (given that the recipe says to drain the beans after cooking)?

    Reply
    • Sylvia Fountaine says

      July 15, 2019 at 7:13 am

      Hi Sian, at one point I knew the answer to this but now I can’t remember. My gut is to add a bit more liquid to be safe.

      Reply
    • Valerie says

      September 16, 2019 at 8:10 am

      No, follow the recipe exactly. You don’t add extra liquid for dry beans.

      Reply
  8. Mike Hamlin says

    April 09, 2019 at 12:31 pm

    I want to make this. However, I don’t have a pressure cooker. How might I cook this using a Crock Pot or possibly on the stove????
    Thanks so much!
    Mike

    Reply
    • Sylvia Fountaine says

      April 14, 2019 at 7:35 am

      Yes, I think either will work. I will add instructions!

      Reply
  9. Christine says

    April 06, 2019 at 9:48 am

    Looks delicious! Could you double up the beans and leave out the protein?

    Thanks!

    Reply
    • Sylvia Fountaine says

      April 06, 2019 at 8:56 pm

      yes, but double the liquid!

      Reply

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Hi, I'm Sylvia! PNW Chef & 2018 Saveur Blog Awards Finalist!
Welcome to FEASTING AT HOME where you'll find delicious, healthy, VEGGIE-DRIVEN recipes with tips and tricks from a chef's home kitchen. A globally-inspired, seasonal, whole foods recipe blog to nurture body, mind and spirit. Join us! >> More

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