Instant Pot 15 Bean Chili recipe. A thick, hearty chili with ALL THE BEANS, for vegetarians or bean lovers.
- 20-ounce bag of 15-bean dry bean soup mix, sorted and rinsed (discard the spice packet)
- 2 teaspoons fine sea salt
- 8 cups of water
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 1 jalapeño, minced
- 3 cloves garlic, minced
- ½ teaspoon fine sea salt
- ¼ cup chili powder
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon dried oregano (preferably Mexican oregano)
- ¼ teaspoon cocoa powder (optional)
- ⅛ teaspoon ground cloves (optional)
- 4 cups vegetable broth (or water)
- 1 teaspoon fine sea salt (if using homemade broth or water)
- 28-ounce can diced tomatoes (preferably fire-roasted)
- 2 teaspoons brown sugar
- 1 teaspoon fresh ground black pepper
- Soak the beans: Soak the beans overnight: Sort the bean mix, removing broken beans, stones, or dirt clods. Rinse the beans and put them in a large container with the 2 teaspoons of salt. Cover with 8 cups of water. Let the beans soak for at least 8 hours, or overnight. Drain the beans and set them aside.
- Sauté the aromatics and the spices: Set an Instant Pot to Sauté mode adjusted to high (medium-high heat in a stovetop PC), add the oil, and heat until the oil starts shimmering. Add the onion, jalapeño, garlic, and ½ teaspoon salt. Sauté until the onions are softened and browning around the edges, about 8 minutes. Stir in the chili powder, cumin, coriander, oregano, cocoa powder, and cloves. Toast the spices for one minute.
- Everything in the pot: Pour the drained beans into the pot, and stir to coat with the spices. Stir in the vegetable broth (and 1 teaspoon of salt if using homemade broth) and tomatoes. Scrape the bottom of the pot with a flat-edged wooden spoon to make sure no onions or spices are sticking.
- Pressure cook for 15 minutes with a Natural Release: Lock the lid on the pressure cooker. Pressure cook on high pressure for 15 minutes in an Instant Pot or other electric PC (use "Manual", "Pressure Cook", or "Pressure Cook - Custom" mode in an Instant Pot), or for 13 minutes in a stovetop PC. Let the pressure release naturally, about 20 minutes. (If you're in a hurry, you can quick release any remaining pressure after 15 minutes.) Remove the lid carefully, opening away from you - even when it’s not under pressure, the steam in the cooker is very hot.
- Season and serve: Stir in the brown sugar and fresh ground black pepper. Serve and enjoy!.
- Prep Time: 8 hours
- Cook Time: 1 hour
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: Vegetarian
Keywords: Instant Pot 15 Bean Chili, Pressure Cooker 15 Bean Chili