15 Bean Instant Pot Chili
This hearty, 15-bean Instant Pot Chili is perfect to make for a family or a crowd. Serve up with all of your favorite toppings as is, or dumped over rice.
Servings: 8 servings
Calories: 269kcal
Equipment
- Pressure Cooker
Ingredients
Beans!
- 1 C 15-bean soup mix
- 5 C water
Chili:
- 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
Toppings:
- 1/2 C shredded cheese
- 1/2 C sour cream
- 1/4 C diced onions
- 1/4 C freshly sliced jalapenos
Instructions
- 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.
Nutrition
Calories: 269kcal | Carbohydrates: 16g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 728mg | Potassium: 691mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1223IU | Vitamin C: 36mg | Calcium: 120mg | Iron: 4mg