Instant Pot Chili (Dry Beans)

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Use dry black beans to make a hearty and healthy homemade chili. The Instant Pot makes cooking this dish from scratch a breeze!

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Prep Time: 20

Cook Time: 1

Total Time: 1 55

Servings: -10 servings

Author: Michelle

Ingredients

16 oz dried black beans
4 cups of water
20-24 oz ground turkey lean ground beef, or plant based crumbles
2 tablespoons of olive oil
1 1/2 cups of sweet onion one medium, diced
2 cloves garlic minced
4 cups of low sodium chicken or beef broth
2 14.5 oz each cans of diced tomatoes, with juice
1 6oz can of tomato paste
1 tablespoon of diced chipotle in adobo sauce optional if you don't want a spicy chili

Chili Seasoning

4 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon ground coriander
2 teaspoons kosher salt
2 teaspoons granulated sugar

Instructions

Presoak the beans:Add your dry beans to a colander and rinse clean. Pick out any funky looking beans or twigs that may have gotten in there.
Next, add the cleaned beans to the Instant Pot. Add about 4 cups of water or enough water to cover the beans by an inch.
Twist on the lid and turn the valve to "sealing". Set the Instant Pot to "manual" or "pressure cook".
Cook on high pressure for 5 minutes. After cooking, allow the beans to release naturally for 15 minutes.
After the natural release, turn the valve to "venting" and allow the rest of the pressure to release. Once the pin has dropped and the steam has stopped, carefully remove the lid and drain the beans. Discard the liquid.
Making the Chili Seasoning:While the beans soak, prepare the chili seasoning.
In a small dish, combine all of the spices, salt, and sugar and mix well. Set aside to add to the chili later.
Making the Chili:After soaking the beans, clean out the pot and dry well.
Return the insert back to the Instant Pot and add two tablespoons of olive oil.
Set the Instant Pot to the "saute" function. I start on "more" but switch to "normal" or "less" to adjust the cooking temperature if needed.
Next, add the ground turkey to the olive oil in the pot and saute until the meat is cooked through, about 7-8 minutes.
Once the turkey is cooked, add the diced onion to the meat and cook until soft, about 4-5 minutes.
After the onions have become soft and translucent, add the garlic and cook for 1 minute until fragrant.
Pour in the chicken or beef broth.
Using a rubber spatula, scrape up any bits of meat and onion that may have stuck to the bottom of the pot.
Add the drained beans, diced tomatoes, tomato paste, chipotle in adobo, and the chili seasoning, to the pot.
Stir the mixture together until combined. In a 6qt Instant Pot, this should take you a little over the 1/2 line. Press "cancel" to end the saute function.
Twist the lid on the pot and turn the valve to "sealing".
Set your Instant Pot to "manual" or "pressure cook" and cook on high pressure for 25 minutes. Once the cooking is done, do a natural release for 15 minutes. After the natural release, switch the valve to "venting" and allow the rest of the pressure to release. Once the pin has dropped and the valve has stopped steaming, carefully remove the lid.
Give the chili a stir and serve with your favorite chili toppings!

Notes

For the presoak, it will take about 9 minutes for the Instant Pot to come up to pressure and for the actual cooking of the chili, it will take 20-25 minutes to come up to pressure.

Cuisine Healthy Recipes

Course Lunch/Dinner

Nutrition