A delicious, homemade chili made with dry beans and cooked entirely in the Instant Pot. This recipe uses pantry staples and the convenience of pressure cooking to deliver a hearty, flavorful chili without the need for an overnight soak.
Dry beans are an affordable and nutritious choice for chili, but remembering to soak them can be a hassle. The Instant Pot solves that by quickly presoaking and partially cooking the beans, so you get tender beans with minimal prep and no guesswork.
With a few simple steps and the Instant Pot handling the heavy lifting, you can enjoy a large pot of chili perfect for family dinners, meal prep, or a cozy weekend meal.
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 (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 juice
- 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
Place the dry beans in a colander and rinse well. Remove any damaged beans, stones, or debris.
Add the rinsed beans to the Instant Pot and cover with about 4 cups of water, or enough to cover by roughly 1 inch. Secure the lid and set the valve to “sealing.” Use the “manual” or “pressure cook” setting on high pressure for 5 minutes.
When the cooking cycle ends, allow a natural pressure release for 15 minutes, then carefully move the valve to “venting” to release any remaining pressure. Once safe to open, drain the beans and discard the soaking water. The beans will be softened and ready for the chili.
Note: It will take the Instant Pot roughly 9 minutes to reach pressure for the presoak step.
2. Make the chili seasoning
While the beans presoak, mix the chili seasoning. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, ground coriander, salt, and sugar. Stir to blend and set aside until needed.
3. Make the chili
Empty and dry the Instant Pot insert. Return it to the cooker and add 2 tablespoons of olive oil. Select the “sauté” function—start on a higher setting if your model allows, then reduce to “normal” or “less” as needed.
Add the ground turkey (or beef or plant-based crumbles) and cook, breaking it up, until browned and cooked through, about 7–8 minutes. Add the diced onion and continue to cook until the onion softens, about 4–5 minutes. Stir in the garlic and cook for about 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 both prevents a burn warning and adds depth of flavor. Add the drained beans, diced tomatoes with their juice, tomato paste, chipotle (if using), and the prepared chili seasoning. Stir to combine. In a 6-quart Instant Pot the mixture will rise just over the halfway mark; avoid overfilling.
Cancel the sauté function, secure the lid, and set the valve to “sealing.” Pressure cook on high for 25 minutes. When the cook time finishes, allow a natural release for 15 minutes, then switch the valve to “venting” to release any remaining pressure. Open the lid carefully, stir, and taste for seasoning adjustments.
Note: Because this pot is fairly full, expect about 20–25 minutes for the Instant Pot to come up to pressure before the 25-minute cook time begins.
Why presoak dry beans in the Instant Pot
Presoaking beans in the Instant Pot speeds up overall cooking time, helps beans stay intact during the final pressure cook, and can aid digestion. A quick presoak (5 minutes at high pressure with a 15-minute natural release) softens the beans without an overnight soak and reduces the chance of beans bursting while simmering in the chili.
Chili Recipe (Instant Pot) FAQs
Skipping the presoak is possible, but the chili will require a longer high-pressure cook time—around 35–40 minutes—with a 15-minute natural release. Because unsoaked beans absorb more liquid, add an extra cup of broth to prevent the chili from drying out or triggering a burn warning. The flavor may taste more “beany” when beans are not presoaked, which can mute the tomato and spice notes slightly.
The Instant Pot can cook dried beans within the chili, so pre-cooking isn’t strictly necessary. However, presoaking first saves total time and reduces the risk of the chili becoming too thick or triggering a burn error. Soaking also helps prevent bean blowouts and improves digestibility.
When presoaked as directed, beans finish cooking during the chili’s 25-minute high-pressure cook plus a 15-minute natural release. If you skip the presoak, plan on 35–40 minutes at high pressure, plus the natural release, and add extra broth as needed.
To make this recipe vegetarian, substitute plant-based crumbles or a pound of diced mushrooms for the ground meat and use vegetable broth. Add extra vegetables—bell peppers, zucchini, or corn—to increase texture and flavor.
Prevent a burn warning by ensuring there’s enough liquid: include the tomato juices and the recommended amount of broth. After sautéing the meat and onion, pour in broth and scrape the bottom to release any stuck bits. That deglazing both prevents burning and enhances flavor.
Serving Instant Pot Chili
Ladle generous portions into bowls and top with shredded cheddar, a dollop of sour cream, sliced green onions, chopped cilantro, avocado, or crushed tortilla chips. This chili also pairs beautifully with sweet cornbread or served over brown rice for a heartier meal.
Storing Leftover Chili
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze in portions for longer storage. To reheat, microwave until warmed through or return the chili to the Instant Pot and reheat on “sauté” (use the “less” or “normal” setting). Add a splash of broth if the chili has thickened too much while cooling.
Other recipes you might like
One Pot Chili Mac
Chili Cheese Totchos
Notes: For the presoaking step expect about 9 minutes for the Instant Pot to come to pressure. For the full chili cook, plan on 20–25 minutes for the pot to reach pressure before the 25-minute high-pressure cook begins. Adjust seasonings to taste before serving.