Instant Pot Dry Bean Chili Recipe
Description
This Instant Pot Dry Bean Chili is a hearty and delicious chili that is perfect for a cold winter night. It is packed full of flavor and is incredibly easy to make. The Instant Pot really speeds up the process, so you can have this chili on the table in no time. The combination of dry beans, tomatoes, garlic, and spices creates a flavorful and satisfying chili that will leave you wanting more. It is an ideal meal for busy weeknights, and it also makes for a great meal to take to a potluck or gathering. This chili is sure to be a hit with everyone!
Prep Time
This Instant Pot Dry Bean Chili is incredibly easy to make and requires very little prep work. It takes only 5 minutes to prep the ingredients, and then you are ready to get cooking. You can also make it ahead of time, as it tastes even better the next day after all the flavors have had a chance to meld together.
Cook Time
This chili comes together quickly in the Instant Pot. It takes only 25 minutes to cook, so you can have this delicious chili on the table in no time. It is also great for meal prepping, as it reheats perfectly and can be enjoyed throughout the week.
Ingredients
- 1 cup dry black beans
- 1 cup dry pinto beans
- 1 cup dry kidney beans
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14.5 ounce) can diced tomatoes
- 1 (4 ounce) can diced green chiles
- 3 cups vegetable broth
Instructions
1. Start by sorting and rinsing the dry beans. Place them in a large bowl and cover with water. Let the beans soak for at least 8 hours, or overnight.
2. Once the beans have soaked, drain and rinse them. Set aside.
3. Turn the Instant Pot to the sauté setting and add the olive oil. Once the oil is hot, add the onion and garlic, and sauté for 3-4 minutes, or until the onion is softened and translucent.
4. Add the cumin, chili powder, smoked paprika, oregano, salt, and black pepper to the Instant Pot, and stir to combine. Cook for 1 minute, stirring constantly.
5. Add the drained beans, diced tomatoes, diced green chiles, and vegetable broth to the Instant Pot. Stir to combine.
6. Place the lid on the Instant Pot and set the valve to the sealing position. Cook on high pressure for 25 minutes.
7. Once the chili has finished cooking, let the pressure release naturally for 10 minutes, then quick release the remaining pressure. Carefully remove the lid and stir the chili.
8. Serve the chili with your favorite toppings, such as shredded cheese, sour cream, diced avocado, or diced onions.
Equipment
- Large bowl
- Instant Pot
- Measuring cups and spoons
- Spatula
Notes
This chili can be made ahead of time and stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
Nutrition: Per Serving
Calories: 180; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 500mg; Carbohydrates: 28g; Fiber: 8g; Sugar: 2g; Protein: 10g
Recipe Tips
- For a spicier chili, add an additional teaspoon of chili powder, or add 1/4 teaspoon of cayenne pepper.
- For a vegetarian chili, use vegetable broth instead of chicken broth.
- For a creamier chili, add 1/2 cup of sour cream or Greek yogurt when the chili is finished cooking.
- For a thicker chili, add 1/4 cup of masa harina when the chili is finished cooking.
- If you don't have an Instant Pot, you can make this chili on the stovetop. Follow the same instructions, but cook the chili for 1-1/2 hours, stirring occasionally.
Post a Comment for "Instant Pot Dry Bean Chili Recipe"