Easy Instant Pot Chili with Dry Beans: No Soaking Required

Craving a rich, hearty bowl of chili but short on time? This incredibly easy and intensely flavorful Instant Pot chili with dry beans recipe is your new weeknight hero! Forget the lengthy soaking process often associated with dried legumes; our recipe utilizes a convenient 13-bean blend that requires absolutely no soaking. You can now prepare a truly homemade chili in your Instant Pot or Ninja Foodi in under 45 minutes from start to finish. It’s a comforting, robust dinner idea that’s perfect for any season and guaranteed to become a family favorite.

One of the very first dishes I mastered in my Instant Pot was our easy Instant Pot chili, notable for its simplicity with just five ingredients. While that recipe is undeniably fantastic and we still prepare it several times a month, there’s something uniquely satisfying about a chili made from scratch, utilizing dry beans for that authentic, deep flavor and texture. This recipe delivers exactly that, allowing you to achieve a truly homemade taste in a fraction of the time traditionally required.

Ninja Foodi Chili with Dry Beans

If you own a different brand of multi-cooker such as a Crockpot Express or a Ninja Foodi, rest assured that you can follow these same instructions to achieve delicious results. The key is to utilize the pressure cook function on your device. For Ninja Foodi users, simply ensure you are using the appropriate pressure cooking lid. Regardless of your appliance brand, as long as it has a pressure cooking capability, you’re all set to make this incredible dry bean chili.

Creating this chili was far simpler than I initially anticipated. I was also pleasantly surprised to discover the versatility of dry beans in a pressure cooker. As long as you adhere to the timing and liquid requirements provided in the recipe card below, your beans will consistently turn out perfectly tender. Don’t hesitate to give it a try yourself!

For this recipe, you’ll be utilizing the high-pressure setting. Refer to our comprehensive Instant Pot cooking times for beans chart to confirm cooking durations, especially if you’re experimenting with different bean varieties for the initial cooking step. Once your beans are tender, a world of culinary possibilities opens up, and in this case, we’re transforming them into an incredibly flavorful chili.

After your beans are cooked and drained, you can infuse them with a variety of delicious flavors to thicken the sauce and incorporate them into diverse dishes. Imagine rich baked beans, or even a kid-favorite like Instant Pot chili mac, which comes together in just 15 minutes after this initial bean tenderizing step and consistently earns rave reviews from adults as well.

When it comes to any easy chili recipe, the real magic often lies in the add-ins and customizations. Keep these substitution and enhancement ideas in mind as you craft your own homemade chili with dry beans. If you’re a fan of spicy chili, feel free to generously increase the chili powder and perhaps add a tablespoon or so of your preferred hot sauce, whether it’s Tobasco, Sriracha, or another favorite. For those who love a chili packed with vegetables, don’t shy away from incorporating plenty of diced onions, vibrant green onions, and a colorful assortment of diced bell peppers – they all make fantastic additions!

For this particular recipe, I utilized a 13-bean mix from Bob’s Red Mill, which is readily available in the dry bean aisle of most grocery stores. The package often includes a basic chili recipe on the back, which served as an excellent foundation for developing this pressure cooker chili with dry beans. If you have a preference for a specific bean, such as pinto beans, you can certainly use just those. For a deeper dive into cooking various types of beans in your pressure cooker, we have a dedicated post on cooking beans in a pressure cooker that provides extensive guidance.

Should Dry Beans Be Rinsed Before Adding to Chili?

Yes, absolutely. Rinsing dry beans thoroughly before cooking is a crucial step. This process helps to remove any debris, dust, or potential small rocks that might have been overlooked during processing. For canned beans, rinsing isn’t strictly necessary for cleanliness, but it’s often recommended if you want to prevent the starchy liquid in the can from affecting the color or consistency of your dish. In this recipe, focusing on dry beans, a good rinse is a must.

How Do You Cook Dried Beans in a Ninja Foodi?

Cooking dried beans in a Ninja Foodi is straightforward and mirrors the process in an Instant Pot. You’ll use the pressure cooking lid (the one that is not attached) and select the “Pressure Cook” function. The beauty of this recipe is that no prior soaking of the beans is required. However, if you choose to soak your beans overnight, it will significantly reduce the pressure cooking time, often by more than half. Simply combine the rinsed dry beans with approximately three times the amount of water (or broth for added flavor) and follow our recommended timing for perfectly tender beans every time.

My personal preference leans towards flavorful chili rather than intensely spicy, so the instructions below are tailored for a milder Ninja Foodi chili. However, this recipe provides an excellent base from which you can easily amplify the heat to your liking. It’s truly simple to create a deeply flavorful dish using a variety of common spices you likely already have in your pantry.

For an even simpler approach, you can always incorporate a store-bought chili seasoning packet into your homemade chili using dry beans. This can be a great shortcut without sacrificing flavor. We also enjoy an alternative version using canned beans, which comes together in just 30 minutes with a natural pressure release. Both methods are fantastic options for a satisfying dinner, offering convenience and deliciousness in equal measure.

Ingredient Notes

Let’s take a closer look at the ingredients that make this Instant Pot chili truly special:

• Dry Beans: The star of the show! Here, we’re using a bagged 13-bean soup mix, which offers a wonderful variety of textures and flavors. This blend ensures a robust and interesting chili.
• Ground Beef: An 80/20 fat content ground beef is generally recommended for optimal flavor and texture. While you could omit it for a vegetarian version, ground beef is a staple in our household’s chili. For a delicious variation, consider making an Instant Pot chicken chili.
• Onions & Green Onions: These add essential aromatic depth and texture. I prefer to dice them finely (especially for the kids!) and typically use yellow or white onions.
• Diced Tomatoes: Canned diced tomatoes save you prep time. I particularly like the petite diced variety, as their smaller size integrates seamlessly into the chili.
• Tomato Sauce: This ingredient is key to achieving a thicker, classic chili consistency, preventing it from being too soupy.
• Seasoned Salt: I recommend Lawry’s seasoned salt. It provides a significant boost of flavor and prevents the chili from being bland. If you don’t use it, you’ll need to adjust other seasonings.
• Diced Chiles: A can of mild diced chiles adds a subtle warmth without overpowering heat. If you prefer more spice, opt for the hot version.
• Chili Powder: This is fundamental for chili flavor. Adjust the amount to your desired heat level. For extra kick, consider adding red pepper flakes or your favorite hot sauce.
• Garlic Salt & Garlic Powder: These contribute rich garlic flavor. You can also add some fresh minced garlic if you wish for an even more intense aroma.

For serving, shredded cheese as a topping is an absolute must in our house. We also frequently serve this chili over fluffy Instant Pot white rice for a complete and satisfying meal.

What Dried Beans Are Best for Chili?

When it comes to crafting a truly traditional chili recipe, kidney beans are often regarded as one of the top choices. Their ability to retain firmness and shape even after prolonged cooking, combined with their hearty texture and excellent capacity to absorb spices and flavors, makes them an ideal candidate. However, the “best” bean for chili is ultimately a matter of personal preference. I highly encourage you to experiment with different varieties to discover which ones you enjoy most.

• For my Instant Pot and 5-ingredient Crockpot chili recipes, I typically use canned light red kidney beans, which are already tender and convenient.
• However, I love exploring new culinary experiences, which is why I chose to work with a 13-bean blend for this pressure cooker version. It allowed me to see how a diverse mix would perform and contribute to the overall dish.
• The result was fantastic! The blend of beans introduced a more interesting and complex flavor profile, along with a delightful variation in texture. It received enthusiastic approval from everyone at the table, so I’ll certainly be making it this way again.
• While this 13-bean mix is a suggestion, always feel free to use your preferred bean variety. If you follow the liquid and timing measurements in the recipe, you can easily swap them out for more “regular” types like pinto, black, or solely kidney beans.
• I consider myself someone who likes to think outside the culinary box, especially when cooking. This approach often leads to exciting and delicious discoveries.

One of the significant advantages of cooking with dry beans is their impressive shelf life. In situations where you might be homebound or facing an emergency, dried beans are a pantry staple that is unlikely to expire quickly. I maintain a well-stocked plastic container with nearly every imaginable bean variety precisely for such circumstances. You just never know when they might come in handy!

Other Instant Pot Dry Bean Recipes You’ll Love

Once you master the art of pressure cooking dry beans, a world of possibilities opens up. Say goodbye to the need for pre-soaked pressure cooker black beans. Simply submerge them in water or beef broth, then cook on high pressure, and you can transform dry beans into perfectly tender legumes in no time. Our Instant Pot 15-bean soup recipe also requires no prior soaking, making it another incredibly convenient and flavorful option.

Instant Pot Hoppin’ John is a fantastic dish to enjoy year-round, especially when topped with a small dollop of sour cream for a touch of creamy richness. For another excellent and easy pantry meal, our Instant Pot red beans and rice recipe uses canned kidney beans, providing a quick and comforting solution when you need a delicious meal from staple ingredients.