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Two bowls with chili topped with grated cheese and jalapeño slices.

Instant Pot Chili with Canned Beans

This easy-to-make chili uses pantry staples. Canned beans, crushed tomatoes, carrots, celery, peppers, onions, garlic, and spices.

Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 233 kcal
Author Cook Fast, Eat Well

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 3 medium carrots, peeled and chopped
  • 1 medium green bell pepper, cored and finely diced
  • 3 stalks celery, thinly sliced
  • 3 cloves garlic, minced or put through a garlic press
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can low sodium garbanzo beans, rinsed
  • 1 (15 ounce) can no sodium black beans, rinsed
  • 1 cup frozen corn or canned, drained and rinsed (Optional)
  • 1 (4 ounce) can chopped green chiles, medium heat
  • 1 1/2 cups water

Toppings

  • Shredded cheese
  • Sour cream
  • Jalapeños (fresh or pickled)
  • Red onions
  • Scallions
  • Guacamole

Instructions

  1. Sauté the Vegetables: Turn the pressure cooker to the sauté setting. Heat the oil until it shimmers. (Some pressure cooker models will say “hot”). Add the onions, carrots, green peppers, celery, and garlic. Cook, stirring frequently, for two minutes. 

  2. Add Remaining Ingredients: Add the chili powder, cumin, and salt. Stir to combine. Add the tomatoes, beans, corn, green chilis, and water. Stir. 

  3. Pressure Cook for 15 Minutes: Secure the lid. Set the cook time for 15 minutes on high pressure. (This recipe takes about ten minutes to reach pressure.)

  4. Release Pressure: After the cooking time completes, allow for a five-minute natural release. After five minutes, turn the valve and do a quick pressure release. Stir the chili. Taste. Adjust salt and spices as needed. If the chili is thin, turn on the saute setting to high and allow the chili to boil for about five minutes to thicken. Stir occasionally.

  5. Serve: Serve with various toppings and cornbread or chips. Store leftover chili in the refrigerator for up to four days.