Instant Pot Chili Beans Recipe
Description
This easy and delicious Instant Pot Chili Beans Recipe is perfect for a comforting and hearty dinner. The rich and savory flavor of the chili beans is sure to warm up your family on chilly winter days. This recipe is made with just a few simple ingredients, cooked in an Instant Pot for a quick and easy dinner. The beans are cooked until they are tender, then simmered with a variety of spices, tomatoes, and onions to create a flavorful and satisfying dish that the whole family can enjoy. Serve with a side of warm cornbread and enjoy a comforting meal in no time.
Prep Time
This Instant Pot Chili Beans Recipe takes just a few minutes to prepare. Gather all of the ingredients and have them ready to go before you begin. This includes measuring out the spices, chopping the onion and tomatoes, and draining and rinsing the beans. Once all of the ingredients are ready to go, you can begin cooking in the Instant Pot.
Cook Time
It only takes about 15 minutes for the Instant Pot to pressure cook the chili beans. After the beans are cooked and the pressure is released, it takes an additional 10 minutes for the chili beans to simmer and thicken. All in all, this recipe takes about 25 minutes to complete from start to finish.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14.5 ounce) can diced tomatoes
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (4 ounce) can diced green chilies
- 1 cup chicken broth
- 1/4 cup freshly chopped cilantro, for garnish
Instructions
1. Set the Instant Pot to the sauté setting and add the olive oil. Once the oil is hot, add the onion and garlic and cook for about 3 minutes until the onion is softened and lightly golden.
2. Add the chili powder, cumin, oregano, smoked paprika, salt, and black pepper to the pot and stir to combine. Cook for another minute until the spices are fragrant.
3. Add the diced tomatoes, black beans, kidney beans, green chilies, and chicken broth to the pot and stir to combine. Place the lid on the Instant Pot, set the valve to sealing, and cook on high pressure for 15 minutes.
4. When the cooking time is done, quick release the pressure and remove the lid. Stir the chili beans and let them simmer for about 10 minutes until they are thickened to your desired consistency.
5. Serve the chili beans warm with a sprinkle of freshly chopped cilantro, if desired. Enjoy!
Equipment
- Instant Pot
- Measuring cups and spoons
- Cutting board
- Knife
- Wooden spoon
Notes
This recipe can easily be made vegetarian by omitting the chicken broth and using vegetable broth instead. You can also add additional vegetables such as bell peppers, zucchini, or squash to the chili beans for added flavor and nutrition.
Nutrition: Per Serving
- Calories: 230
- Fat: 4g
- Carbohydrates: 38g
- Protein: 11g
- Fiber: 9g
Recipe Tips
This recipe is great for meal prep and can be stored in the refrigerator for up to 5 days. You can also freeze the chili beans for up to 3 months. To reheat, simply thaw in the refrigerator overnight and reheat in the microwave or on the stovetop.
If you like your chili beans a bit spicier, feel free to add some extra chili powder, cayenne pepper, or a dash of hot sauce. You can also top the chili beans with your favorite toppings such as shredded cheese, sour cream, diced avocado, or freshly chopped cilantro.
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