A cozy, homemade chili made with dry black beans and cooked entirely in the Instant Pot—no overnight soaking required. Using dry beans is an economical and nutritious choice, and the pressure of the Instant Pot takes the guesswork out of getting tender beans every time.
The Instant Pot quickly presoaks and cooks beans, so you can move from pantry to a steaming pot of chili without planning ahead. With simple ingredients and straightforward steps, this recipe delivers a hearty weeknight dinner or a crowd-pleasing meal for gatherings.
Makes 8–10 servings
Instant Pot Bean Chili Ingredients:
- 16 oz dried black beans
- 4 cups water (for presoaking)
- 20–24 oz ground turkey, lean ground beef, or plant-based crumbles
- 2 tablespoons olive oil
- 1 1/2 cups sweet onion (about one medium), diced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken or beef broth (use vegetable broth for vegetarian)
- 2 (14.5 oz) cans diced tomatoes, with juices
- 1 (6 oz) can tomato paste
- 1 tablespoon diced chipotle in adobo (optional for heat)
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
How to Make Chili in the Instant Pot
1. Presoak the beans
Rinse the dry beans in a colander and remove any debris. Place the beans in the Instant Pot insert and add about 4 cups of water or enough to cover the beans by an inch. Secure the lid and set the valve to “sealing.” Set the Instant Pot to “Pressure Cook” (Manual) on high for 5 minutes. Allow a natural pressure release for 15 minutes, then carefully switch the valve to “venting” to release any remaining pressure. Drain and discard the soaking liquid. This quick presoak reduces cooking time in the final chili and helps keep the beans intact.
Note: It takes about 9 minutes for the Instant Pot to reach pressure for the presoak.
2. Make the chili seasoning
While the beans sit, whisk together the chili powder, cumin, smoked paprika, garlic powder, ground coriander, salt, and sugar in a small bowl. Set aside.
3. Cook the chili
Empty, rinse, and dry the pot insert. Add 2 tablespoons olive oil and set the Instant Pot to “Sauté.” Brown the ground turkey (or chosen protein) for 7–8 minutes, breaking it apart as it cooks. Add the diced onion and sauté until soft, about 4–5 minutes. Stir in the garlic and cook 1 minute until fragrant.
Pour in the broth and use a rubber spatula to scrape any browned bits from the bottom of the pot—this prevents a burn warning and adds flavor. Add the drained beans, diced tomatoes with their juices, tomato paste, chipotle (if using), and the prepared chili seasoning. Stir to combine. The mixture in a 6-quart pot should sit slightly above the halfway mark.
Cancel the Sauté function, secure the lid, set the valve to “sealing,” and pressure cook on high for 25 minutes. Allow a natural release for 15 minutes, then carefully vent any remaining pressure. Open the lid, stir, taste, and adjust seasoning if needed. Serve with your favorite toppings.
Note: Because this pot is full, it usually takes about 20–25 minutes to come up to pressure for the full cook.
Presoaking Dry Beans in the Instant Pot
Presoaking in the Instant Pot is fast and effective: it shortens overall cooking time, improves bean texture, and reduces the risk of beans bursting in the final dish. For this recipe, a 5-minute high-pressure presoak with a 15-minute natural release is all you need.
Chili Recipe (Instant Pot) FAQs
What if I don’t soak the beans?
You can skip presoaking, but cooking will take longer—about 35–40 minutes on high pressure—and the beans will absorb more liquid while cooking. Add an extra cup of broth to avoid the pot drying out or triggering a burn warning. If beans remain firm after the initial cook, reseal and cook an additional 5–10 minutes as needed.
Do dried beans need to be cooked before adding to chili?
Not necessarily. The Instant Pot can cook dry beans directly in the chili, but presoaking is recommended to save time, improve digestibility, and prevent the chili from becoming too thick or triggering burn errors.
How long do dry beans take to cook in the chili?
If presoaked, the beans finish cooking in 25 minutes at high pressure plus a 15-minute natural release. If not presoaked, expect 35–40 minutes at high pressure with a 15-minute natural release.
How can I make this chili vegetarian?
Replace the meat with plant-based crumbles or a pound of diced mushrooms and use vegetable broth. Add extra vegetables like bell peppers, zucchini, or corn for more texture and flavor.
How do I prevent burning in the Instant Pot?
Make sure there’s enough liquid—both beans and pressure cooking need plenty of broth. Scrape up browned bits after sautéing and include the tomato juices. These steps add flavor and reduce the chance of a burn warning.
Serving Instant Pot Chili
Ladle generous portions into bowls and top with shredded cheddar, sour cream, green onions, cilantro, or crushed tortilla chips. Serve with cornbread, over brown rice, or topped with sliced avocado for a satisfying meal.
Storing Leftover Chili
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage. Reheat in the microwave or in the Instant Pot on Sauté (use “less” or “normal”) and add a splash of broth if the chili has thickened.
Other Recipes You Might Like
- One Pot Chili Mac
- Chili Cheese Totchos