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–+ servings

The Best Instant Pot Chili Beans Recipe

Angela Milnes
This Instant Pot Chili Beans recipe is the perfect combination of hearty, smoky, and full of flavor. Packed with protein-rich beans, a blend of spices, and just the right amount of heat, it's a quick and satisfying meal that's perfect for busy weeknights.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dinners
Cuisine American
Servings 5 Servings
Calories 438 kcal

Ingredients
  

  • 1 cup Black Beans
  • 1 cup Kidney Beans
  • 1 cup Pinto Beans
  • 1 Tablespoon Cooking Oil
  • 1 Onion diced
  • 2 Jalapeños diced (can deseed if desired)
  • 4 cloves Garlic smashed and sliced
  • 1 lb Ground Beef
  • 2-3 Tablespoons Southwestern Seasoning
  • 1 Tablespoon Dark Cocoa Powder
  • 3-4 cups Beef Broth
  • 1-32 oz Can Tomatoes

Instructions
 

  • Rinse the beans and combine in the inner pot of your Instant Pot. Cover the beans with water. Then, secure the lid.
  • Make sure the sealing vent on the lid is in the “sealing position” Push your “beans/chili” button and set it for 25 minutes.
  • Allow your Instant Pot to naturally release. Just let it sit there until the pin drops and the lid unlocks. Then, remove the lid, drain, and rinse the beans. Clean out your inner pot.
  • Set Instant Pot to sauté and add the cooking oil. Once the oil is hot, add the onion and diced jalapeños. Cook for 3 minutes.
  • Then, add the garlic and continue cooking for one more minute. Stir occasionally.
  • Add ground beef, seasoning and cocoa powder. Stir well and cook until ground beef is well-browned.
  • Turn off the Instant Pot, and then add the cooked beans, broth and tomatoes.
  • Secure lid and set Instant Pot to the “beans/chili” setting for 20 minutes.
  • Finally, allow the chili to naturally release, again. Serve and Enjoy!

Notes

Tomato Trick: Canned diced tomatoes add flavor and save chopping time.
Bean Choice: When using canned beans instead of dry ones, for your Instant Pot Chili Beans recipe, you can save time as they’re already cooked. Just remember to rinse them first to remove excess sodium and improve the overall taste of your chili

Nutrition

Calories: 438kcalCarbohydrates: 34gProtein: 28gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 64mgSodium: 608mgPotassium: 899mgFiber: 12gSugar: 2gVitamin A: 176IUVitamin C: 10mgCalcium: 168mgIron: 7mg
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