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Instant Pot Black Bean Chili

Prep Time 10 mins
Cook Time 6 mins
Course Main Course
Cuisine American
Servings 8 Cups

Equipment

  • 6 or 8 quart Instant Pot

Ingredients
  

  • 2 Cups Dried Black Beans, picked through and rinsed
  • 1 Large Onion, Small Dice about 2 cups
  • 1 Large Red Bell Pepper, Small Dice About 2 Cups
  • 2 Cloves Garlic, Minced
  • 1 14 oz Can Diced Tomatoes
  • 2 Tbsp Tomato Paste
  • 4.5-5 Cups Vegetable Stock Use 4.5 cups if you like your chili extra thick. I used 5 cups.
  • 5 tsp Chili Powder
  • 2 1/2 tsp Cumin
  • 2 1/2 tsp Oregano
  • Black Pepper
  • 1/4 Cup Maseca

Instructions
 

  • Put all ingredients into a 6 or 8 qt instant pot. Stir well.
  • Secure and lock lid and cook on high pressure for 23 minutes.
  • When timer goes off, let the chili natural release for 15 minutes.
  • After 15 minutes, manually release the chili. Remove lid and stir.
  • The chili will be HOT, so let it cool for at least 20 minutes before serving. The chili will thicken as it cools. Serve with your favorite chili toppings!
Keyword Black Bean Chili, Chili, Instant Pot