Go Back

Instant Pot Chili with Dried Beans (No Soaking)

Instant Pot chili with dried beans cooks pinto beans from dry, no soaking required, then combines them with browned beef, warm spices, and tomatoes. The pressure-cooked chili thickens as it stands uncovered for 5 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Standing time 5 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the beans
  • 1 package (1 lb) dried pinto beans rinsed and picked over
  • 6 cups water
For the chili
  • 1 tablespoon vegetable oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1.5 teaspoons kosher salt
  • 0.5 teaspoon black pepper
  • 1 cup beef broth
  • 1 can (8 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes

Equipment

  • 1 6-quart Instant Pot

Method
 

Cook the beans
  1. Add the rinsed pinto beans and water to a 6-quart Instant Pot.
  2. Lock the lid and set the valve to sealing.
  3. Cook on High Pressure for 40 minutes.
  4. Let the pressure release naturally for 20 minutes, then release any remaining pressure.
  5. Taste a bean; if it is still firm in the center, lock the lid and cook on High Pressure for 5 more minutes.
  6. Let the pressure release naturally for 10 minutes before releasing any remaining pressure.
  7. Drain the beans and set them aside.
Make the chili
  1. Set the Instant Pot to Sauté and heat the oil.
  2. Add the ground beef and onion and cook for 7–9 minutes, breaking up the beef, until browned and the onion is softened and the beef reaches 160°F.
  3. Add the garlic, chili powder, cumin, oregano, paprika, salt, and black pepper; cook for 30 seconds, stirring.
  4. Pour in the broth and scrape the bottom of the pot clean.
  5. Stir in the cooked beans.
  6. Spread the tomato sauce and diced tomatoes over the top without stirring.
  7. Lock the lid and set the valve to sealing.
  8. Cook on High Pressure for 5 minutes.
  9. Let the pressure release naturally for 10 minutes, then release any remaining pressure.
  10. Stir the chili well.
  11. Let it stand uncovered for 5 minutes to thicken.

Notes

For the most even cooking, pick over and rinse the dried beans before adding them. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. Ground turkey can replace the ground beef for a lighter option.