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Instant Pot Chili with Dry Beans Recipe Instant Pot Chili with Dry Beans Recipe


Instant Pot Chili with Dry Beans Recipe

Written by: Emily Smith

This hearty Instant Pot chili, loaded with dried beans and ground beef, is my go-to comfort food. It's packed with flavor and perfect for those chilly nights. Just divine!

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You're in for a treat with this spicy, hearty chili, cooked up right in your Instant Pot. Imagine a chilly evening, cozied up with a warm bowl of this robust, flavor-packed delight, each spoonful bursting with wholesome beans and juicy beef. Tried, tested and adored, this isn't just any chili recipe - it's a taste adventure, and you're about to be its next bold explorer!

Ingredients for Delicious Instant Pot Chili With Dry Beans

  • Dried kidney beans: High in fiber and protein, they add heartiness and texture to the chili, making it a satisfying meal.
  • Dried black beans: Another great source of fiber and protein, they complement the kidney beans, adding depth and richness to the dish.
  • Ground beef: Provides a savory base and protein to the chili, infusing it with a hearty and meaty flavor.
  • Onion: Adds a sweet and savory flavor base to the chili, enhancing the overall taste and complexity of the dish.
  • Bell pepper: Offers a pop of color and a subtle sweetness, balancing out the flavors of the chili.
  • Garlic: Infuses the chili with a rich, aromatic flavor, adding depth and complexity to the dish.
  • Diced tomatoes: Provides a juicy and tangy element to the chili, enhancing the overall texture and flavor profile.
  • Tomato paste: Adds a concentrated tomato flavor and helps thicken the chili, giving it a rich and robust taste.
  • Beef broth: Enhances the savory umami flavor of the chili, providing a rich base for the other ingredients to meld together.
  • Chili powder: The key spice in chili, it adds warmth and depth of flavor, giving the dish its signature kick.
  • Cumin: Adds a warm and earthy flavor to the chili, complementing the other spices and enhancing the overall taste.

READ MORE: Instant Pot Elderberry Syrup Recipe Guide

Essential Tools and Equipment for Making Instant Pot Chili

  • Instant Pot: Essential for pressure cooking the beans and beef quickly, infusing flavors efficiently for a hearty chili.
  • Sauté function: Crucial for browning the ground beef and sautéing the vegetables to build layers of flavor.
  • Wooden spoon: Ideal for stirring the chili while preventing scratches on the Instant Pot's surface.
  • Can opener: Necessary to open the cans of diced tomatoes and tomato paste for adding to the chili.

Serves: 6 people

Preparation time: 15 minutes

Cooking time: 45 minutes

Total time: 1 hour


  • 1 cup dried kidney beans
  • 1 cup dried black beans
  • 1 lb ground beef
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 can (6 oz) tomato paste
  • 2 cups beef broth
  • 2 tbsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste


  1. Rinse and sort the dried beans.
  2. In the Instant Pot, sauté the ground beef until browned.
  3. Add in the onion, bell pepper, and garlic, and cook until softened.
  4. Stir in the diced tomatoes, tomato paste, beef broth, chili powder, cumin, salt, and pepper.
  5. Add the dried beans on top, but do not stir.
  6. Close the Instant Pot lid and set to high pressure for 30 minutes.
  7. Once done, allow for a natural pressure release for 15 minutes before quick releasing any remaining pressure.
  8. Stir the chili and adjust seasoning if needed. Serve hot.

Nutritional value:

Per Serving in Calories: 380 kcal | Carbohydrates: 45 g | Protein: 25 g | Total Fat: 12 g | Saturated Fat: 4 g | Trans Fat: 0 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 2 g | Cholesterol: 45 mg | Sodium: 800 mg | Dietary Fiber: 12 g | Sugar: 5 g | Calcium: 120 mg | Potassium: 900 mg | Iron: 5 mg | Vitamin A: 800 µg | Vitamin C: 30 mg

Tips for Making Instant Pot Chili Ahead of Time and Freezing

Make Ahead Instructions

  • Prepare the chili as directed, let it cool, then store it in an airtight container in the fridge for up to 3 days.
  • Reheat on the stove or in the microwave before serving.

Freezing Instructions

  • Cool the chili completely before transferring it to a freezer-safe container or resealable bags.
  • Label with the date and store in the freezer for up to 3 months.
  • Thaw overnight in the fridge before reheating on the stove or in the microwave.

Adding a small square of dark chocolate to the chili while cooking can enhance the depth of flavor and add a subtle richness to the dish.

Frequently Asked Questions About This Instant Pot Chili Recipe

Can I use canned beans instead of dried beans in this recipe?
Yes, you can substitute canned beans for dried beans in this recipe. Just be sure to adjust the cooking time accordingly as canned beans require less time to cook.
How can I make this chili vegetarian?
To make this chili vegetarian, simply omit the ground beef and use vegetable broth instead of beef broth. You can also add more vegetables or plant-based protein alternatives to enhance the flavor and texture.
Can I freeze the leftovers?
Yes, you can freeze the leftover chili in an airtight container for up to 3 months. Just thaw it in the refrigerator overnight and reheat it on the stove or in the microwave before serving.
How spicy is this chili?
The spiciness of the chili can be adjusted to your preference by increasing or decreasing the amount of chili powder used. You can also add some chopped jalapeños or a dash of hot sauce for an extra kick.
Can I make this chili in a slow cooker instead of an Instant Pot?
Yes, you can adapt this recipe for a slow cooker. Brown the beef and sauté the vegetables in a pan before transferring everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beans are tender.

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