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Instant Pot 15 Bean Chili

  • Author: Mike Vrobel
  • Total Time: 9 hours
  • Yield: 8-12 1x


Instant Pot 15 Bean Chili recipe. A thick, hearty chili with ALL THE BEANS, for vegetarians or bean lovers.



Soaked beans

  • 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

15-bean Chili

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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