The weather here in Phoenix may not be as cold as winter in the rest of the U.S., but for us here in Arizona, it’s rather chilly – especially after you have spent the entire summer with temps above 110 degrees.
When I’m looking for a belly-warming recipe for weeknight meals, chili is often our go-to — it’s warm, comforting, full of rich flavor, and delicious when topped with shredded cheese, diced onions, and sour cream, and paired with your favorite cornbread recipe.
This recipe starts with a dry mix of 15 beans – we first picked this up from our CSA share and fell in love with them; now, we use these hearty beans to make a healthy chili that everyone loves. This chili would also be great to serve to a crowd — grab all your toppings and make a chili bar, with sour cream, jalapeno, shredded cheese, diced onions and more.
Serve this chili with a generous side of cornbread, or switch it up and dump over rice, or a bowl of noodles, too!
Prepare to make this soup ahead of time by cooking 1 single cup of dry, 15 bean mix with 5 C. of water in your Instant Pot on high pressure for 43 minutes. Allow to release naturally, then drain the beans and set aside.
Brown a pound of ground beef on saute mode in the Instant Pot, taking care to season with salt and pepper. Before the beef has fully browned, add the diced pepper and onion and saute until soft. Add in 2 cans of diced tomatoes, a half can of tomato paste, and 2 C. of beef broth along with your cooked beans. Give it a good stir, add your seasonings and place the lid on the Instant Pot.
Set the pot for manual (high pressure) for just 10 minutes. Once the pot beeps done, allow the pot to naturally release for 5 minutes and do a quick release on any remaining pressure. Add additional broth if you prefer a thinner chili – serve in bowls topped with diced onion, shredded cheese, and sour cream and serve alongside your favorite cornbread recipe.
We love this sweet potato hatch chile cornbread!
15 Bean Instant Pot Chili
- Pressure Cooker
- 1 C 15-bean soup mix
- 5 C water
- 1 lb ground beef 85% lean
- 1 bell pepper finely diced
- 1 onion diced
- 3 oz tomato paste
- 29 oz diced tomatoes
- 2 C beef broth
- 1 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp cayenne pepper
- 1/2 C shredded cheese
- 1/2 C sour cream
- 1/4 C diced onions
- 1/4 C freshly sliced jalapenos
- Make the beans: add 1 C. of dry, 15 bean soup mix to your Instant Pot. Cover with 5 C. water. Place the lid on the Instant Pot and seal the valve. Set the pot for 43 minutes at high pressure. Release the pressure, drain and set aside.
- Rinse your Instant Pot, and saute your ground beef, adding in the onion and bell pepper before the ground beef is completely browned.
- Turn the saute feature OFF, and add the tomato paste, diced tomatoes, beef broth, spices, and reserved (drained) beans. Add the lid to the Instant Pot, and seal the valve. Place the pot on manual (high) pressure for 10 minutes.
- When the pot beeps done, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure - use caution! The contents will be hot.
- For a thinner chili, add additional beef broth as needed. Serve in bowls topped with cheese, diced onions, sour cream and diced jalapeños - if desired.
Don’t want to cook up dry beans prior to making this recipe? Feel free to substitute (2) cans of cooked, canned beans, well drained, for the 15-Bean mix.