Instant Pot 15 Bean Chili. Pressure cooker vegetarian chili, thick and hearty with ALL THE BEANS, for vegetarians or bean lovers. (Thanks to a bean mix bag from my local grocery store.)
Even though I’m a dedicated omnivore, I occasionally cook for vegetarians - especially at my annual Chili Fest at work. I don’t want anyone to feel left out, so I make sure I have a big pot of vegetarian (vegan?) chili ready for them.
(One time at the Chili Fest I was asked: “Is there any meat in the vegetarian chili? If there is, I can’t eat it.” On the one hand, come on! I do know what the word vegetarian means. On the other hand, if you have to ask, it makes me wonder what other “vegetarian” food people have tried to serve you.
To bulk up the chili, I’m going with all the beans. Forget 13 beans, 14 beans…I’m going for a full 15 bean chili. Of course, I’m cooking it in my pressure cooker - my favorite way to make beans.
Bean mixes solve one of my pressure cooker chili problems - thin sauce. Pressure cookers are a sealed environment , so they can build pressure. Water in the pot can’t evaporate, so the sauce does not thicken like it would in a traditional pan. A bean mix has some quick cooking beans, like lentils and peas, and some long cooking beans, like kidney and lima beans. By the time the long cooking beans are tender, the quick cooking beans have cooked into mush, dissolving into starch and thickening up the whole pot of chili.
Looking for a vegetarian treat? Try 15 bean chili.
Ingredients
- 15-bean dry bean mix (aka bean soup mix)
- Fine sea salt
- Vegetable oil
- Onion
- Jalapeno
- Garlic
- Chili powder
- Ground cumin
- Ground coriander
- Dry oregano
- Cocoa powder (optional)
- Ground cloves (optional)
- Vegetable broth
- Diced tomatoes
- Brown sugar
- Fresh ground black pepper
See the recipe card for quantities
How to make 15-bean chili in an Instant Pot
Sort, Rinse, and Soak the beans: Sort and rinse the beans. Sprinkle the beans with 2 teaspoons fine sea salt, cover with 8 cups of water, and soak the beans overnight. Drain the beans.
Sauté the aromatics and spices: Heat 2 tablespoons of oil in an Instant Pot set to Sauté Mode - High. Add the onion, garlic, and jalapeno, and sauté until the onions start to brown around the edges, about 8 minutes. Stir in the spices and toast for a minute.
Pressure Cook for 15 minutes with a Natural Release: Stir in the soaked beans, vegetable broth, and tomatoes. Lock the lid and set the Instant Pot to pressure cook at high pressure for 15 minutes. Let the pressure come down naturally.
Season and serve: Stir in the brown sugar and fresh ground black pepper. Serve and enjoy!
Substitutions
- Other bean mixes: I use the Hambeens 15 bean soup mix because it is the most common in my own grocery store. But...13 bean? 16 bean? Whatever it takes. If your store carries a bean mix, use it.
- Homemade bean mixes: I'll make my own bean mix by saving leftover beans when I don't use a whole bag in my recipe. It won't have quite as much variety, but it still works in this recipe.
📖 Recipe
Instant Pot 15 Bean Chili
Total Time: 9 hours
Yield: 8-12
Print Recipe
Pin RecipeDescription
Instant Pot 15 Bean Chili recipe. A thick, hearty chili with ALL THE BEANS, for vegetarians or bean lovers.
Ingredients
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
Instructions
- 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
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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