A thick, hearty bowl of this chili provides the blank canvas for all of your favorite toppings. When I make instant pot black bean chili, I set out little bowls with garnishes, and the whole family has fun making it their own. This recipe uses dried black beans, and any type of broth to make it vegetarian or vegan.
Please let me introduce you to the dinner recipe that everyone loves in my house. This instant pot black bean chili comes together in about an hour, with nearly all of the work being hands-off. Plus, the recipe uses dried black beans, which I nearly always have on hand! When I'm not making my black bean quinoa salad, I'm making this recipe.
The reason my family loves this recipe is because I let everyone customize the toppings on their bowl of instant pot black bean chili. I reach for a scoop of diced avocado, my husband likes a scoop of cold pico de gallo, and my kids like to scoop up the chili with tortilla chips. I'm having more luck getting my kids to eat dinner when they get to customize their plate and choose how they eat it. Lately, scooping foods on to tortilla chips has been a huge hit!
How to Make Instant Pot Black Bean Chili
This is a dump and set your instant pot recipe. Yes, we will saute the vegetables briefly in olive oil before pouring all other ingredients into the pot. The pressure cook time is high (43 minutes) because we're using dried black beans. You do not need to soak the beans before using.
This recipe uses dried black beans, vegetables, jarred salsa verde, broth and spices. You'll also need an instant pot that is either 3 or 6 quart. Please note that I have not tested this recipe in the 8 quart model.
- Olive Oil. We'll be sautéing the vegetable sand spices briefly in olive oil in the bottom of the instant pot. It doesn't require extra virgin olive oil, since the cook time is very long. If I'm consuming olive oil uncooked, like in my white bean dip, I use extra virgin.
- Onion. One medium yellow or white onion, diced is about 1 cup.
- Garlic. Three cloves of fresh garlic, peeled and minced.
- Tomato Paste. Tomato paste brings the acidic tomato flavor to this instant pot black bean chili without having to use canned tomatoes, which would make it watery. Using tomato paste helps this instant pot black bean chili cook down into a thick mixture, like chili that was simmered on the stove for hours.
- Chili Powder. Chili powder is a mix of spices, most commonly: dried ground chiles, cumin, oregano and paprika. Do not confuse it with chile powder, which is one type of chile, dried and ground up, and it can be very spicy.
- Smoked Paprika.
- Dried Oregano.
- Ground Cumin.
- Dry Black Beans. This recipe uses 1 cup of dry black beans. Sort through the beans to remove any debris, and rinse them very well before adding to the instant pot. They do not need to be soaked before using. Please note that I did not test this recipe using black beans in a can.
- Salsa Verde. Salsa verde is like regular red salsa, but it's green because it's made with tomatillos instead of tomatoes. It has a brighter, slightly more tart flavor than regular tomato salsa, and I absolutely love it. You can use a thin regular tomato salsa, if you prefer, however.
- Broth. You can use vegetable broth, chicken broth or beef broth for this recipe. I use beef broth the most, but if you're cooking fore vegans, you can use vegetable broth.
- Garnish: The garnishes are truly what makes this instant pot black bean chili come alive. We like diced avocado, pico de gallo, cilantro, finely diced white onion, lime wedges, and tortilla chips in our house.
We'll use our instant pot to lightly saute the vegetables and spices before adding everything else and pressure cooking. This recipe has an exact balance of liquid to the dry beans that results in a thick, hearty chili. If you alter any of the ingredients or their amounts, your chili might become watery or too dry and display a burn notice on the instant pot. Please follow the recipe exactly. I have tested it in the 3 quart and 6 quart model only.
First, hit the SAUTE button on your instant pot, and set the timer to at least 10 minutes. Add the olive oil and onion, saute for 5 minutes, until the onions softens. Then, add the garlic and saute for 30 seconds.
Add the tomato paste and all of the spices, and cook until fragrant while stirring occasionally for 1-2 minutes. Next, turn OFF the SAUTE function. Switch the function to PRESSURE COOK and toggle to HIGH.
Add the remaining ingredients: dry black beans, salsa verde, broth, salt and pepper. Place the lid on, turn the valve to SEAL, and set the timer for 43 minutes.
When the timer goes off, do a forced pressure release carefully. Remove the lid and stir together everything very well. Taste a few beans to ensure they're done. If you want your chili thicker, use the SAUTE function to bring the mixture to a boil and further reduce it.
How to Store Instant Pot Black Bean Chili
The safest way to store leftovers is to transfer the instant pot black bean chili to a reusable storage container and refrigerate for up to 4 days. You can also freeze leftover portions in freezer-safe bags, and then defrost overnight in the fridge. Reheat leftovers on the stove until simmering.
Depending on the broth you use for this recipe, you can make this recipe vegetarian or vegan. It is naturally plant based. However, I like this recipe with beef broth the most, but I make it with vegetable broth for my vegan husband.
No, you do not need to soak the beans to make this bean chili in the instant pot. Please, sort the beans to remove any debris and rinse them before adding to your instant pot, however.
- 1 tablespoon olive oil
- 1 medium onion, peeled and diced (1 cup)
- 3 cloves garlic, peeled and minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 cup dried black beans
- 2 cups salsa verde (one 16-ounce jar)
- 2 cups broth of choice*
- ¾ teaspoon salt
- ¼ teaspoon pepper
- For garnish: avocado chunks, tortilla chips and cilantro
- On your instant pot, hit SAUTE mode and toggle to 10 minutes. Add the olive oil and onion, and cook while stirring occasionally for about 5 minutes, until the onion softens.
- Add the garlic, and saute for 30 seconds.
- Add the tomato paste, chili powder, smoked paprika, oregano, and cumin. Stir to incorporate and cook for about 1-2 minutes.
- Next, hit OFF to cancel the SAUTE function. Now, hit PRESSURE COOK and toggle to HIGH.
- Add the dried black beans, salsa verde, beef broth, and salt and pepper, and stir everything together very well.
- Place the lid on the instant pot, turn the valve to SEAL, and toggle the timer to 43 minutes. When the timer goes off, do a forced pressure release. Remove the lid, and give everything a stir. If you like your chili a bit thicker, hit SAUTE and bring the mixture to a boil to reduce for a few minutes.
- Serve with garnishes.
Dry Black Beans: This recipe uses 1 cup of dry black beans. Sort through the beans to remove any debris, and rinse them very well before adding to the instant pot. Please note that I did not test this recipe using black beans in a can.
Salsa Verde: Salsa verde is like regular red salsa, but it's green because it's made with tomatillos instead of tomatoes. It has a brighter, slightly more tart flavor than regular tomato salsa, and I absolutely love it. You can use a thin regular tomato salsa, if you prefer, however.
Broth: You can use vegetable broth, chicken broth or beef broth for this recipe. I use beef broth the most, but if you're cooking fore vegans, you can use vegetable broth.
Storage: Transfer leftovers to a reusable storage container and refrigerate for up to 4 days. You can also freeze leftover portions in freezer-safe bags, and then defrost overnight in the fridge. Reheat leftovers on the stove until simmering.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 268Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 946mgCarbohydrates: 36gFiber: 10gSugar: 7gProtein: 12g