Imagine a hearty, protein-packed chili that's ready in under 45 minutes and bursting with robust flavors - without spending hours in the kitchen! This Instant Pot Four Bean Chili is your ticket to a quick, nutritious meal that'll have everyone at the table begging for seconds. Whether you're a busy professional, a health-conscious foodie, or just craving a comforting dish that doesn't compromise on taste, this recipe is about to become your new weeknight superhero.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Prepare all ingredients by draining and rinsing the beans thoroughly in a colander. Dice the onion and mince the garlic cloves.
- Set the Instant Pot to "Sauté" mode and add a small amount of olive oil. Sauté the diced onions until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Incorporate chili powder and cumin into the onion and garlic mixture, stirring to toast the spices and release their aromatic oils.
- Add all four types of beans, diced tomatoes, salt, and pepper to the Instant Pot. Stir to combine all ingredients thoroughly.
- Close the Instant Pot lid, set the valve to "Sealing" position, and select the "Manual" or "Pressure Cook" setting on high pressure.
- Cook for 15 minutes, then allow a natural pressure release for 10 minutes before carefully performing a quick release.
- Open the lid, stir the chili, and adjust seasoning if needed. Let the chili sit for 5 minutes to thicken.
- Serve hot, optionally garnished with shredded cheese, sour cream, chopped cilantro, or sliced green onions.
Tips
- Bean Preparation: Always drain and rinse canned beans thoroughly to reduce sodium and remove excess starch.
- Spice Toasting: Take an extra moment to toast your spices with the onions and garlic - this simple step dramatically enhances the depth of flavor.
- Natural Pressure Release: Allow the 10-minute natural pressure release to help the chili develop richer, more melded flavors.
- Customization: Feel free to add diced bell peppers or swap beans based on your preference. This recipe is incredibly versatile!
- Make-Ahead Friendly: This chili tastes even better the next day, so don't hesitate to make it in advance for meal prep.
- Garnish Generously: Top with fresh garnishes like cilantro, green onions, or a dollop of Greek yogurt to add freshness and texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 50g
Protein: 15g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
