Flavorful Instant Pot Chili made with Dry Beans that can be made with ground beef, or turkey or vegan TVP ( Soy crumbles). Vegan and GF adaptable!
- 2 cups dry pinto beans (or sub red beans or black beans) SEE NOTES.
- 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 or crushed 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) or soy sauce
- 1 –2 teaspoons dark cocoa 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
- Place dry unsoaked beans in the Instant pot, and add water, one inch above the level of the beans. Pressure cook on high for 10 minutes. (See notes). Manually 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 continuously 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, cocoa 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. If you want more “kick” add it!
- Serve in bowls and garnish with any or all of the following: sour cream, grated cheese, avocado, sliced jalapeño, cilantro, scallions, corn chips.
Pre-Soaking: If your beans are very old (like older than a year) increase the Pre-Pressure Cooking Time to at least 15 minutes. Older beans and bigger beans take longer to cook. Or soak in cold water for 8-12 hours until doubled in size, then drain.
You can skip pressure cooking the beans in the beginning if you soak them in cold water for 8-12 hours. (Pre-soaking or pre-pressure cooking the beans cuts the cooking time in half.)
*FYI, if you do not pre-soak or pre-cook the pinto beans, they would take roughly 45-50 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.
I used a 6 Quart Instant Pot
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