Instant Pot Chili with Dried Beans — Hearty One-Pot Recipe

A delicious homemade chili made with dry black beans and cooked entirely in the Instant Pot.

Using dry beans is an affordable, nutritious way to make chili, but soaking or slow cooking can be inconvenient. The Instant Pot solves that—no need to pre-soak overnight. Pressure cooking makes the beans tender and consistent with minimal effort.

With simple ingredients and the Instant Pot doing the heavy lifting, you can have a hearty pot of chili ready without spending hours in the kitchen.

Makes 8-10 servings.

Instant Pot Bean Chili Ingredients:

• 16 oz dried black beans
• 4 cups water (for presoaking)
• 20–24 oz ground turkey, lean ground beef, or plant-based crumbles
• 2 tablespoons olive oil
• 1 1/2 cups sweet onion (about one medium), diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken or beef broth (use vegetable broth for vegetarian)
• 2 (14.5 oz) cans diced tomatoes with juice
• 1 (6 oz) can tomato paste
• 1 tablespoon diced chipotle in adobo (optional for heat)

Chili Seasoning:

• 4 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon ground coriander
• 2 teaspoons kosher salt
• 2 teaspoons granulated sugar

How to Make Chili in the Instant Pot

1. Presoak the beans

Rinse the dry beans in a colander and pick out any debris. Place the beans in the Instant Pot and add about 4 cups of water or enough to cover them by an inch.

Put the lid on and set the valve to sealing. Select Manual/Pressure Cook on high for 5 minutes. After the cook time, allow a natural pressure release for 15 minutes, then switch the valve to venting to release remaining pressure. When safe, remove the lid and drain the beans, discarding the soaking liquid.

Note: It takes roughly 9 minutes for the Instant Pot to come to pressure for the presoaking step.

2. Make the chili seasoning

While the beans are presoaking, combine the chili powder, cumin, smoked paprika, garlic powder, coriander, salt, and sugar in a small bowl. Mix well and set aside.

3. Make the chili

After draining the soaked beans, wipe the Instant Pot insert clean and return it to the cooker. Add the olive oil and select Sauté. Begin on a higher setting if desired, then reduce to normal or low as needed.

Add the ground turkey (or chosen protein) and sauté until cooked through, about 7–8 minutes. Stir in the diced onion and cook until soft, about 4–5 minutes. Add the garlic and cook for 1 minute until fragrant.

Pour in the broth and use a rubber spatula to scrape up any browned bits from the bottom of the pot. Add the drained beans, diced tomatoes with their juice, tomato paste, chipotle (if using), and the prepared chili seasoning. Stir to combine. In a 6-quart Instant Pot this mixture will sit a bit above the half fill line—do not overfill.

Cancel Sauté, secure the lid, and set the valve to sealing. Pressure Cook/Manual on high for 25 minutes. Allow a natural release for 15 minutes, then vent the remaining pressure and carefully remove the lid. Stir the chili and adjust seasoning to taste.

Note: Because the pot is full, expect about 20–25 minutes to reach pressure for this step.

Why presoak dry beans in the Instant Pot?

Presoaking in the Instant Pot speeds up cooking, helps the beans stay intact during the chili simmer, and can make them easier to digest. The quick presoak method—5 minutes pressure cook followed by a 15-minute natural release—gives consistent results and reduces the risk of beans bursting during the main cook.

Instant Pot Chili FAQs

Serving Instant Pot Chili

Scoop generous portions into bowls and top with shredded cheddar, sour cream, tortilla chips, sliced green onions, or cilantro. This chili also pairs well with cornbread or over brown rice with fresh avocado.

Storing Leftover Chili

Store leftovers in an airtight container in the refrigerator for up to five days or freeze for longer storage. Reheat in the microwave or in the Instant Pot on Sauté (use low/normal). If the chili looks dry when reheating, add a cup of broth and heat until warmed through.

Other Recipes You Might Like:

One Pot Chili Mac

Chili Cheese Totchos