Instant Pot Three Bean Chili

Looking for an easy meal that the whole family will love that’s loaded with protein, fiber and lots of flavor? Check out this Instant Pot Three Bean Chili. It’s great for an easy weeknight meal that’s effortless to whip up for the family.

5 from 64 votes

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Course: Main Course

Cuisine: American

Keyword: 3 bean chili, beef chili, chicken chili

Prep Time: 3

Cook Time: 18

Time to Pressure: 10

Total Time: 31

Servings: servings

Calories: 336kcal

Author: Don't Mess With Mama

Equipment

Instantn Pot or electric pressure cooker

Ingredients

1 lb ground beef
1 onion chopped
2 cloves garlic minced
15 oz canned kidney beans drained and rinsed
15 oz canned black beans drained and rinsed
15 oz canned pinto beans drained and rinsed
28 oz canned crushed tomatoes blended
2 tbsp tomato paste
2 tbsp cumin
1 tbsp chili powder
1 tbsp Tamari or gluten-free soy sauce or Worcestershire sauce
1 tsp dried oregano
1 tsp sea salt
½ tsp white pepper
1 cups chicken stock
Dash ground cinnamon

Optional Toppings

sour cream dollop
cheddar cheese shredded
onion chopped
green onions sliced
cilantro chopped
tortilla chips

US Customary - Metric

Instructions

Gather your ingredients together. Press the Saute button on the Instant Pot, and place the ground beef in the Instant Pot, and cook it until it's completely done, and golden brown.
Add the chopped onion to the Instant Pot, and saute until it's caramelized - or golden brown. Add the minced garlic, and cook for 2 minutes. Add the chicken stock and deglaze the bottom of the inner pot for about 1 minute. Turn off the Saute setting.
Drain the beans, and rinse in a colander under cold water. Add the kidney beans, black beans, and pinto beans and add to the inner pot.
Add the remaining ingredients (not the toppings) and stir well. Place the lid on the Instant Pot, until it beeps and locks. Make sure the pressure valve is set to 'SEALING', and press the MANUAL button, and set the time to 18 minutes. Let the Instant pot build and release the pressure (about 10 minutes).
When the Instant Pot is done cooking, it will beep and go to the 'OFF' setting. Make sure all the pressure has been released by turning the pressure valve to VENTING, and make sure the FLOAT valve is down. Open the lid to the Instant Pot, and stir the chili.
Serve with your favorite toppings: sour cream, cheese, onions, green onions, tortilla chips, etc. Enjoy!

Notes

Make sure to rinse the beans before adding them to the chili. They will still retain the flavor. When you add the stewed tomatoes, add the juice from the can. Do not drain the tomatoes. The juice adds flavor to the chili.

After you've cooked the chili, and removed the lid to the Instant Pot to stir the chili, place a small amount of chili in a bowl, and taste the chili. If it's not seasoned enough for you, add a little more of all the spices, such as chili powder, cumin, sea salt. Stir well, and let the chili sit for 5 minutes, and taste again. Some chili powders are stronger than others, and you might need more of the brand you have. Keep adding a little seasoning until you get the flavors you want.

Nutrition