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!
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!
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!
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!
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:
Ethnic-Inspired Instant Pot Recipes from around the world!
Clean out your fridge Vegan Chili
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
Made this last night with vegan chorizo and the whole family loved it. We’re not vegetarians and didn’t miss the meat. Only used half the chorizo called for since it was very spicy. Will make this again. Thanks for this recipe.
★★★★★
That is awesome- great to know the vegan chorizo works here! Thanks so much for sharing, useful!!!
Seriously, a wonderful, easy and delicious dish. Thanks!
★★★★★
Great to hear Colleen and thanks for the comment!
I precooked the beans in the instant pot, half black half pinto,for 20 minutes ( not the recommended 7!) , still weren’t soft but figured the remaining time would soften them so added everything and kept getting “Burn” , added lots of liquid, still wouldn’t cook with out “burn”. Moved it all to the stove top and the beans were still a bit hard after an hour and half and all the liquid made it soupy. Disaster! The instructions also didn’t print the pre soak or pre cook times. Also , soaking up 4-12 hours? That is a huge range and not helpful. I recommend pre cooking beans in the instant pot for 45 minutes with 5 cups liquid. Then doing the rest on the stove adding drained beans, way less liquid 1 cup?
Hummmm. That seems so strange. Only thing I can think of: Is it possible the beans were very old? Or Pressure level accidentally set to low? Or perhaps too many beans? Never had this happen before. I’m so sorry, very frustrating.
Loved this recipe so helpful and delicious!
★★★★★
Great to hear!
I make this with the vegan chorizo and use only half the chorizo, reduce added salt and don’t add the paprika/chipotle. Delicious! Otherwise I find it too salty and overspiced. Even my meat eating husband likes as well as my 4-year old (who can handle some spice – mild jalapeños, chili and paprika).
★★★★★
I loved the deep, robust flavors. I made it with turkey and it tasted rich and meaningful. I wouldn’t change a thing.
★★★★★
This is a mouthgasm!!!! I’m not kidding. I am so beyond impressed. I added 1tbsp (to flavour) of ACV (for acidity+) and I actually did the initial dry bean soak with substituted organic chicken broth, adding all the spices and 1 jalapeno pepper diced – so that they’d absorb with the beans soak (except onion/garlic which I sauteed the beef in with the olive oil, adding 1 FULL small tin of tomato paste into the beef). While been and spices were pressure cooking, I grilled 1lb ground/mince turkey and 1/2 lb ground beef together with the onion (first in olive oil until transluscent), adding beef and garlic after 3 minutes or so (garlic can overcook). Combined all of that, adding 1cup frozen corn/jalapeno mix frozen and pressure cooked per instruction, for 22 min with 15 min slow release. Topped with organice sour cream, shredded sharp cheddar and chives. Did I say my mouth exploded? It did. Best recipe EVER. Thank you!!:)
★★★★★
Hahaha! You made my morning KC. 🙂 Thanks so much for sharing and I’m happy you liked it!
What do you mean by naturally release for 25 min?
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?
Can you replace the broth with water?
You can but not as flavorful. But it will work, for sure!
Finally, a recipe that tells me how to pre soak beans in an instant pot. 1″ of water and 7 min. Thank you!!
★★★★★
I’m so glad you liked it!
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.
★★★★★
This turned out really well. Made it with ground turkey – light and healthy.
★★★★★
This is delicious! Thanks for sharing.
★★★★★
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.
No, follow the recipe exactly. You don’t add extra liquid for dry beans.
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!
Looks delicious! Could you double up the beans and leave out the protein?
Thanks!
yes, but double the liquid!