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!
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”.
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!
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!
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!
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!
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Instant Pot Chili with Dry Beans
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!
- 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
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
Looks delicious! Could you double up the beans and leave out the protein?
Thanks!
yes, but double the liquid!
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
Yes, I think either will work. I will add instructions!
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)?
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.