7+ Bold & Flavorful Instant Pot 5-Bean Chili Recipes

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When it comes to comfort food, few dishes rival a steaming bowl of chili. With the Instant Pot, you can whip up a rich, 5-bean chili packed with flavor in no time. Imagine the smoky, spicy, and savory notes coming together in perfect harmony. Whether you're meal prepping or entertaining, these recipes offer something for everyone. Curious about how to elevate your chili game? Let's explore some enticing variations that will leave you wanting more.

Key Takeaways

• Combine a variety of beans like black, kidney, and chickpeas for diverse flavors and textures in your chili.
• Enhance the dish with spices such as chili powder, cumin, and smoked paprika for a bold taste.
• Add diced jalapeños or cayenne pepper to increase spiciness and depth of flavor.
• Customize with extra vegetables like corn, zucchini, or carrots for added nutrition and variety.
• Serve with toppings like avocado, cheese, and sour cream for a delicious and satisfying meal.

The Basics of 5-Bean Chili

5-bean chili is a hearty and nutritious dish that combines the rich flavors of various beans with spices for a comforting meal. This recipe is perfect for anyone looking to enjoy a meatless option that packs a punch regarding flavor and protein. The Instant Pot makes this dish incredibly easy and quick to prepare, allowing you to enjoy a delicious chili in no time.

Using a variety of beans not only enhances the texture but also adds different flavors that come together beautifully. The beans provide a good source of fiber and protein, making this chili a filling dish that can be served on its own or with toppings like avocado, cheese, or sour cream. Follow this recipe, and you'll have a warm bowl of 5-bean chili ready to enjoy.

Ingredients:

• 1 cup black beans (soaked and drained)
• 1 cup kidney beans (soaked and drained)
• 1 cup pinto beans (soaked and drained)
• 1 cup cannellini beans (soaked and drained)
• 1 cup chickpeas (soaked and drained)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 2 cups diced tomatoes (canned or fresh)
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups vegetable broth
• 2 tablespoons olive oil

To prepare the 5-bean chili, start by setting your Instant Pot to the sauté mode. Add the olive oil and allow it to heat up before adding the diced onion, bell pepper, and garlic. Sauté until the onion becomes translucent, approximately 3-4 minutes.

Then, stir in the chili powder, cumin, smoked paprika, salt, and black pepper, cooking for an additional minute to release the spices' aromas. Next, add the soaked beans, diced tomatoes, and vegetable broth, stirring to combine all ingredients.

After everything is well mixed, secure the lid on the Instant Pot and set it to cook on high pressure for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before performing a quick release for any remaining pressure.

Carefully open the lid, stir the chili, and taste for seasoning. Adjust if necessary and serve hot with your favorite toppings.

Extra Tips: For added depth of flavor, consider allowing the chili to sit for a few hours or even overnight in the refrigerator before serving, as this will let the flavors meld together beautifully.

Additionally, if you prefer a spicier chili, feel free to add diced jalapeños or a pinch of cayenne pepper to the mix. Remember that the longer you let the chili simmer after cooking, the thicker it will become, so adjust the consistency with extra broth if needed.

Why Use an Instant Pot?

Using an Instant Pot to make 5-bean chili is a game-changer for anyone looking for a quick, delicious, and nutritious meal. The Instant Pot combines the functions of a pressure cooker and slow cooker, allowing you to greatly reduce cooking times while still infusing deep flavors into your dishes. This is especially beneficial for chili, where the longer cooking time typically helps meld the flavors of the various ingredients.

With the Instant Pot, you can achieve that rich, comforting taste in a fraction of the time, making it perfect for busy weeknights or unexpected guests. Not only does the Instant Pot save time, but it also simplifies the cooking process. You can sauté, simmer, and pressure cook all in one pot, which means less cleanup and more time enjoying your meal.

Plus, the built-in safety features of the Instant Pot provide peace of mind while cooking, allowing you to focus on creating a delicious bowl of hearty 5-bean chili that everyone will love.

Ingredients:

• 1 cup dried kidney beans
• 1 cup dried black beans
• 1 cup dried pinto beans
• 1 cup dried navy beans
• 1 cup dried garbanzo beans
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 bell pepper, diced
• 2 cans (14.5 oz each) diced tomatoes
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cups vegetable broth
• Optional toppings: sour cream, cheese, green onions, cilantro

Cooking Instructions:

1. Begin by rinsing all the dried beans and soaking them in water for at least 4 hours or overnight. If you're short on time, a quick soak method can be done by boiling the beans for 10 minutes, then letting them sit for an hour. After soaking, drain and set aside.

2. Set your Instant Pot to the sauté function and add a splash of oil. Once hot, add the diced onion and bell pepper, cooking until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Then, add the soaked beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper. Stir everything together until well combined.

3. Close the lid of the Instant Pot, ensuring the valve is set to sealing. Select the manual or pressure cook setting and set the timer for 35 minutes. Once the cooking cycle is complete, allow for a natural pressure release for about 15 minutes before switching the valve to venting to release any remaining pressure. Carefully open the lid, stir the chili, and adjust seasoning if necessary.

Extra Tips:

When preparing your 5-bean chili, feel free to customize the recipe based on your preferences. You can add extra vegetables like corn or zucchini for added nutrition or adjust the spices to suit your taste.

If you like your chili with a kick, consider adding diced jalapeños or a splash of hot sauce. Leftovers can be stored in the refrigerator for up to a week, and the flavors continue to develop over time, making it even tastier the next day! Enjoy experimenting with this hearty dish!

Essential Ingredients for Flavorful Chili

Chili is a classic dish that brings warmth and comfort, especially during colder months. This Instant Pot 5-Bean Chili isn't only hearty and filling, but it also packs a punch of flavor with a variety of beans and spices. The beauty of using an Instant Pot is that it considerably reduces the cooking time while still allowing all the ingredients to meld together beautifully. Perfect for a family meal or a gathering with friends, this chili is sure to satisfy everyone's taste buds.

To make this dish even more appealing, you can easily customize the ingredients to suit your preferences. Add in some extra vegetables or adjust the spice level to make it milder or hotter. The combination of beans provides a rich texture and a plethora of nutrients, ensuring that this chili is as healthy as it's delicious. Whether you serve it with cornbread, rice, or just on its own, it's a dish that everyone will love.

Ingredients:

• 1 cup black beans, rinsed and drained
• 1 cup kidney beans, rinsed and drained
• 1 cup pinto beans, rinsed and drained
• 1 cup cannellini beans, rinsed and drained
• 1 cup garbanzo beans, rinsed and drained
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 2 cans (14 oz each) diced tomatoes with green chilies
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup vegetable broth or water
• Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado

To prepare the chili, start by setting your Instant Pot to the "Sauté" function. Add a splash of olive oil, followed by the diced onion and bell pepper. Sauté until the onion becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Next, add all the rinsed beans, diced tomatoes (with their juices), chili powder, cumin, smoked paprika, salt, and pepper. Pour in the vegetable broth and give everything a good stir to combine.

Secure the lid on the Instant Pot and set it to cook on high pressure for 15 minutes. Once the cooking time is up, allow for a natural release of pressure for about 10 minutes, then carefully switch to a quick release for any remaining pressure. Open the lid, give the chili a good stir, and taste for seasoning. Serve hot, garnished with your favorite toppings.

Extra Tips:

For an added depth of flavor, consider letting the chili sit for a while before serving, as the flavors will continue to develop. This dish also freezes well, so it's perfect for meal prep. Just store it in airtight containers and reheat when you're ready to enjoy a quick meal.

If you like your chili with a bit of heat, feel free to add diced jalapeños or a dash of hot sauce during cooking.

Cooking Techniques for Perfect Chili

When it comes to making the perfect 5-bean chili in your Instant Pot, mastering the cooking techniques can elevate this dish to new heights. The beauty of using an Instant Pot is that it notably reduces cooking time while still allowing the flavors to meld beautifully. With a combination of spices, beans, and vegetables, you can create a hearty and satisfying meal that warms you up from the inside out.

Whether you're serving it on a chilly evening or bringing it to a potluck, this chili is sure to impress.

Before getting started, it's vital to prepare your ingredients and understand the layering technique that helps build flavor in your chili. By sautéing the aromatics first and then adding the beans and liquids, you create a depth of flavor that sets your dish apart.

The Instant Pot will work its magic, allowing the beans to soften and the spices to infuse, resulting in a rich and delicious chili that everyone will love.

Ingredients:

• 1 cup kidney beans, rinsed and drained
• 1 cup black beans, rinsed and drained
• 1 cup pinto beans, rinsed and drained
• 1 cup cannellini beans, rinsed and drained
• 1 cup garbanzo beans, rinsed and drained
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 carrots, diced
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Begin by setting your Instant Pot to the 'Sauté' function. Once hot, add a splash of olive oil, followed by the diced onion, garlic, bell pepper, and carrots. Sauté for about 5 minutes, or until the vegetables are softened and fragrant. This step is vital for developing the base flavors of your chili.
2. After the vegetables are sautéed, add the chili powder, cumin, and smoked paprika. Stir well to coat the vegetables in the spices, cooking for an additional minute.

Next, add the rinsed beans, crushed tomatoes, and vegetable broth. Stir everything together and verify that there are no stuck bits at the bottom of the pot. Close the lid, set the valve to sealing, and cook on high pressure for 25 minutes. Once the cooking time is up, allow for a natural pressure release for 10 minutes before quick-releasing any remaining pressure.

Extra Tips:

For an even heartier chili, consider adding some chopped zucchini or corn along with the other vegetables.

You can also experiment with different types of beans based on your preference, such as adding lentils for more protein. If you like a spicier kick, add diced jalapeños or a dash of cayenne pepper.

Finally, let the chili sit for a bit after cooking; this allows the flavors to deepen and develop further, making the dish even more delicious!

Classic 5-Bean Chili Recipe

This chili is perfect for sharing with friends and family, whether you're hosting a game day gathering or enjoying a quiet night in.

The spices and seasonings infuse the beans with flavor, while the tomatoes provide a delightful tang. Plus, it's easily customizable—feel free to add your favorite toppings or adjust the spice level to your liking. Let's get cooking!

Ingredients:

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can navy beans, drained and rinsed
• 1 can garbanzo beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can diced tomatoes (14.5 oz)
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado

Cooking Instructions:

1. Start by selecting the sauté function on your Instant Pot. Add a splash of oil and let it heat up.
2. Once hot, add the diced onion, bell pepper, and minced garlic. Sauté for about 3-5 minutes until the vegetables are softened and fragrant.
3. Add in the drained beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Stir everything together until well combined.
4. Close the lid of the Instant Pot, making sure the vent is set to sealing. Cook on high pressure for 15 minutes.
5. After the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.

Extra Tips:

For a thicker chili, you can mash some of the beans against the side of the pot with a fork or a potato masher before serving.

Additionally, feel free to adjust the spice level by adding diced jalapeños or cayenne pepper for extra heat. This chili also tastes even better the next day, so consider making a double batch to enjoy leftovers throughout the week!

Spicy Southwest 5-Bean Chili

Spicy Southwest 5-Bean Chili is a hearty and flavorful dish perfect for any occasion, whether it's a cozy night in or a gathering with friends. This chili combines the richness of five different beans with a medley of spices and vegetables, delivering a satisfying kick that will warm your soul.

Cooked in an Instant Pot, it's quick and easy, making it an ideal choice for busy weeknights or meal prep for the week ahead. The beauty of this chili lies in its versatility; you can easily tweak the spice levels or add additional toppings to suit your taste preferences.

This dish not only offers a burst of flavors but also packs in a healthy punch, filled with protein, fiber, and essential nutrients. So grab your Instant Pot and get ready to whip up a delicious pot of Spicy Southwest 5-Bean Chili!

Ingredients:

• 1 cup kidney beans, soaked and drained
• 1 cup black beans, soaked and drained
• 1 cup pinto beans, soaked and drained
• 1 cup cannellini beans, soaked and drained
• 1 cup chickpeas, soaked and drained
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 2 jalapeños, diced (remove seeds for less heat)
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Set your Instant Pot to the sauté function and add a drizzle of olive oil. Once heated, add the diced onion, garlic, bell pepper, and jalapeños. Sauté for about 3-4 minutes until the vegetables are softened and fragrant.
2. Add the soaked and drained beans, crushed tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine all the ingredients well. Seal the lid of the Instant Pot and set it to cook on high pressure for 30 minutes. Allow for a natural pressure release for about 10 minutes before quick-releasing any remaining pressure.

Once your chili is ready, give it a good stir and taste for seasoning, adjusting if necessary. You can serve it hot, topped with fresh cilantro, and alongside cornbread or tortilla chips for an extra crunch.

Extra Tips:

For an even bolder flavor, consider adding a splash of lime juice or a tablespoon of adobo sauce from chipotle peppers before serving. If you prefer a thicker chili, you can let it cook on the sauté function for a few minutes after releasing the pressure.

Feel free to customize the beans based on what you have on hand or your personal preferences. Enjoy experimenting with toppings like avocado, cheese, or sour cream to enhance your chili experience!

Vegan 5-Bean Chili With Avocado

Vegan 5-Bean Chili is a hearty and nourishing dish that's perfect for any occasion. Packed with protein and fiber from a variety of beans, this chili isn't only delicious but also incredibly filling. The addition of creamy avocado provides a revitalizing contrast to the spicy, rich flavors of the chili, making it a satisfying meal that everyone will enjoy.

This recipe isn't only simple to make but can also be customized to suit your taste preferences. Feel free to add extra vegetables, spices, or your favorite toppings to make it your own. Serve it alongside some crusty bread or over a bed of rice for a complete meal that's sure to please.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can white beans, drained and rinsed
• 1 can chickpeas, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 can diced tomatoes (14.5 oz)
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 avocado, diced
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

To prepare the Vegan 5-Bean Chili, start by setting your Instant Pot to the sauté function. Add the diced onion, garlic, and bell pepper, and sauté for about 3-4 minutes until the vegetables are softened.

Next, stir in the chili powder, cumin, and smoked paprika, allowing the spices to toast for an additional minute. Add the drained and rinsed beans, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper to taste, then stir everything to combine.

Close the lid of the Instant Pot, ensuring the valve is set to sealing. Set the pot to cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural release for 10 minutes before switching the valve to venting to release any remaining pressure.

Carefully remove the lid, and give the chili a good stir. Serve hot, topped with diced avocado and fresh cilantro, along with lime wedges on the side for a zesty finish.

Extra Tips: When making this chili, feel free to adjust the level of spice by adding jalapeños or your favorite hot sauce. You can also mix in other vegetables like corn or zucchini for added nutrition and flavor. If you prefer a thicker chili, let it simmer on the sauté function for a few more minutes after pressure cooking. Enjoy your meal!

Smoky Chipotle 5-Bean Chili

Smoky Chipotle 5-Bean Chili is a hearty and flavorful dish that combines a variety of beans with a smoky kick from chipotle peppers. Perfect for chilly evenings or gatherings, this chili isn't only satisfying but also packed with protein and fiber.

The Instant Pot makes this recipe quick and easy, allowing the flavors to meld beautifully with minimal effort. Whether you're a chili aficionado or trying it for the first time, this dish is sure to impress.

The combination of beans, spices, and chipotle creates a delightful depth of flavor that can be enjoyed on its own or served with your favorite toppings. This chili is also an excellent option for meal prep, as it stores well and tastes even better the next day.

Get ready to warm up with a comforting bowl of Smoky Chipotle 5-Bean Chili!

Ingredients:

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can garbanzo beans, drained and rinsed
• 1 can cannellini beans, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 2 chipotle peppers in adobo sauce, minced
• 1 tablespoon adobo sauce (from the chipotle peppers)
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 can diced tomatoes (14.5 oz)
• 2 cups vegetable broth
• Salt and pepper to taste
• Olive oil for sautéing

Cooking Instructions:

Start by turning your Instant Pot to the sauté function. Add a drizzle of olive oil, then sauté the diced onion, bell pepper, and minced garlic for about 3-4 minutes, or until the vegetables are tender.

Stir in the minced chipotle peppers, adobo sauce, ground cumin, smoked paprika, and chili powder, cooking for an additional minute to toast the spices.

Next, add all the drained beans, diced tomatoes, and vegetable broth to the pot. Stir well to combine all the ingredients.

Secure the lid on the Instant Pot and set it to cook on high pressure for 15 minutes. Once the cooking time is complete, allow for a natural pressure release for about 10 minutes before carefully releasing any remaining pressure.

Taste the chili and adjust the seasoning with salt and pepper as desired.

Extra Tips:

For an extra layer of flavor, consider adding a splash of lime juice right before serving or garnishing with fresh cilantro, avocado, or a dollop of sour cream.

This chili also freezes well, so you can double the recipe and save some for later. Additionally, feel free to customize the beans based on your preference or what you have on hand.

Enjoy your deliciously smoky 5-Bean Chili!

Hearty 5-Bean Chili With Corn

Hearty 5-Bean Chili With Corn is a delightful and nutritious meal that warms the soul. Packed with a variety of beans, sweet corn, and a medley of spices, this chili isn't only filling but also bursting with flavors. Perfect for chilly evenings or as a hearty meal prep option, this dish is both easy to make and satisfying for the whole family.

Using the Instant Pot makes this recipe even more convenient, allowing the ingredients to meld beautifully while greatly reducing cooking time. Simply gather your ingredients, and let the Instant Pot do the work for you. This chili is versatile, and you can tweak the spices or add additional veggies according to your preference.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can cannellini beans, drained and rinsed
• 1 can chickpeas, drained and rinsed
• 1 cup frozen corn
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 cups vegetable broth
• 1 can diced tomatoes (14.5 oz)
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Olive oil for sautéing

To prepare the Hearty 5-Bean Chili With Corn, start by turning your Instant Pot to the sauté function. Add a splash of olive oil and sauté the diced onion and bell pepper until softened, about 3-4 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant. Next, add the chili powder, cumin, smoked paprika, and stir until the spices are well combined with the vegetables.

Once the vegetables are ready, add all the beans, corn, diced tomatoes, and vegetable broth to the pot. Stir to combine all the ingredients.

Close the lid, making sure the valve is set to sealing, and cook on high pressure for 10 minutes. After the cooking time is complete, allow the pressure to naturally release for 10 minutes before performing a quick release to release any remaining pressure.

Open the lid carefully, stir the chili, and season with salt and pepper to taste.

Extra Tips:

To enhance the flavor of your chili, consider adding a splash of lime juice or a dash of hot sauce before serving.

If you prefer a thicker chili, you can mash some of the beans with a fork or blend a portion of the mixture and then stir it back into the pot.

For added depth, feel free to experiment with different types of beans or add chopped jalapeños for a spicy kick.

Serve with your favorite toppings such as avocado, cheese, or cilantro for an extra special touch!

Mediterranean-Inspired 5-Bean Chili

Whether you're looking for a comforting meal or a healthy option, this chili is versatile and can be tailored to your taste. Serve it with a dollop of Greek yogurt or a sprinkle of feta cheese for an extra layer of flavor. This dish isn't only delicious but also a great way to introduce more plant-based meals into your diet.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 cup vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley or basil, for garnish
• Feta cheese or Greek yogurt, for serving (optional)

Cooking Instructions:

1. Begin by setting your Instant Pot to the sauté mode. Add the olive oil and allow it to heat up. Once hot, add the diced onion and bell pepper, and sauté for about 5 minutes until the vegetables are softened.
2. Stir in the minced garlic and sauté for an additional minute until fragrant.
3. Next, add all the beans, diced tomatoes (with juices), vegetable broth, cumin, oregano, smoked paprika, salt, and pepper to the pot. Stir everything together until well combined.
4. Close the Instant Pot lid and make sure the valve is set to sealing. Cook on high pressure for 15 minutes.
5. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
6. Stir the chili before serving and adjust the seasoning if necessary. Ladle the chili into bowls and top with fresh herbs and optionally, feta cheese or Greek yogurt for a creamy finish.

Extra Tips:

For a spicier kick, consider adding diced jalapeños or a pinch of red pepper flakes when sautéing the vegetables.

You can also experiment with different types of beans based on your preference or what you have on hand. This chili can be stored in the refrigerator for up to five days or frozen for up to three months, making it a great option for meal prepping!

Sweet and Savory 5-Bean Chili

Cooking this chili in an Instant Pot allows for a quick preparation time while still delivering robust flavors. The pressure cooking method enhances the melding of spices and ingredients, resulting in a dish that tastes like it has been simmering for hours.

Whether served with cornbread or over rice, this chili is sure to satisfy your hunger and warm your soul.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) garbanzo beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon brown sugar
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro

Cooking Instructions:

Start by setting your Instant Pot to the sauté function. Add a drizzle of olive oil and allow it to heat up. Once hot, add the diced onion, bell peppers, and garlic, sautéing for about 5 minutes until the vegetables are tender.

Stir in the chili powder, cumin, and brown sugar, cooking for an additional minute until fragrant.

Next, add the crushed tomatoes, vegetable broth, and all the beans to the pot. Stir everything together, making sure that the beans are evenly distributed.

Secure the lid and set the Instant Pot to manual high pressure for 15 minutes. Once the cooking time is complete, allow for a natural release for about 10 minutes before carefully releasing any remaining pressure.

Season with salt and pepper to taste, and serve hot with your choice of toppings.

Extra Tips:

For added depth of flavor, consider incorporating a splash of your favorite hot sauce or a teaspoon of smoked paprika.

If you prefer a thicker chili, you can mash some of the beans after cooking or let the chili simmer on the sauté function for a few extra minutes.

This dish also freezes well, making it a convenient option for meal prep—just confirm it's cooled before transferring to airtight containers.

Meal Prep Tips for 5-Bean Chili

Meal prepping 5-bean chili in your Instant Pot is a fantastic way to guarantee you have a hearty and nutritious meal ready for the week. This dish isn't only packed with protein, fiber, and flavor, but it also freezes beautifully, making it ideal for busy days when you need something quick.

By preparing a large batch, you can enjoy a variety of meals throughout the week, whether it's served alone, on top of rice, or as a filling for tacos.

To get started with your meal prep, gather all the ingredients. The beauty of this 5-bean chili is that you can customize it to your liking by adding extra veggies or spices. Once you have everything ready, the Instant Pot will do most of the work for you, allowing the flavors to meld beautifully while you attend to other tasks.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) garbanzo beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (28 oz) diced tomatoes (with juice)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, cheese, sour cream

To cook the chili, start by setting your Instant Pot to the sauté function. Add a splash of vegetable broth and let it heat up, then add the diced onion and bell pepper. Sauté for about 3-5 minutes until softened, then add in the minced garlic and cook for an additional minute.

Next, add the drained beans, diced tomatoes, remaining vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir everything to combine, making sure nothing sticks to the bottom of the pot.

Close the lid of the Instant Pot, making sure the valve is set to sealing. Cook on high pressure for 15 minutes. Once the cooking time is done, allow the pressure to release naturally for about 10 minutes, then carefully switch the valve to venting to release any remaining pressure.

Open the lid, give the chili a good stir, and adjust the seasoning if necessary.

When preparing 5-bean chili for meal prep, consider portioning it out into individual containers, which makes it easy to grab and go. This dish stays fresh in the refrigerator for up to a week and can also be frozen for longer storage.

Reheat in the microwave or on the stovetop when you're ready to enjoy it. You can also try adding different toppings or serving it with various sides to keep your meals interesting throughout the week!

Serving Suggestions and Pairings

When serving your delicious Instant Pot 5-Bean Chili, consider creating a themed meal that enhances the flavors and textures of the dish. This hearty chili is perfect for gatherings, game days, or cozy family dinners.

Pair it with a warm, crusty bread or cornbread to soak up the rich flavors. You can also set up a toppings bar, allowing everyone to customize their bowls with a variety of options such as shredded cheese, sour cream, fresh cilantro, diced onions, and jalapeños.

For a complete meal, serve your chili alongside a rejuvenating side salad or some roasted vegetables. If you're in the mood for something more filling, consider adding rice or quinoa as a base for the chili. This not only elevates the dish but also adds an extra layer of nutrition.

With these serving suggestions, your Instant Pot 5-Bean Chili will be the star of the meal, pleasing both family and friends alike.

Ingredients:

• 1 batch of Instant Pot 5-Bean Chili
• Crusty bread or cornbread
• Shredded cheese (cheddar, Monterey Jack, or queso fresco)
• Sour cream or Greek yogurt
• Fresh cilantro, chopped
• Diced onions
• Jalapeños, sliced
• Tortilla chips (optional)
• Side salad (mixed greens, tomatoes, cucumbers, etc.)
• Cooked rice or quinoa (optional)

Cooking Instructions:

Once your Instant Pot 5-Bean Chili is ready, ladle it into bowls for serving. If you're offering cornbread, bake it according to package instructions or your favorite recipe while the chili is cooking.

Set up a toppings bar with all the ingredients laid out for guests to build their ideal chili bowl. For an extra touch, you might want to warm the bread or cornbread in the oven just before serving.

If you're including a side salad, toss together your greens with a simple vinaigrette or your favorite dressing. Cook your rice or quinoa according to package instructions if you choose to serve them as a base.

This spread will complement the chili beautifully and create a satisfying dining experience.

Extra Tips:

To enhance the flavor of your Instant Pot 5-Bean Chili, consider adding a splash of lime juice or a few dashes of hot sauce to each bowl before serving. This adds a bright acidity that balances out the richness of the chili.

If you have leftovers, they can be refrigerated and enjoyed over the next few days, making for a quick and tasty meal option!

Frequently Asked Questions

Can I Substitute Beans With Lentils in These Recipes?

Yes, you can substitute beans with lentils in these recipes. Just remember that lentils cook faster than beans, so adjust your cooking time accordingly to achieve the desired texture and flavor in your dish.

How Long Does 5-Bean Chili Last in the Fridge?

Your 5-bean chili will typically last about 3 to 5 days in the fridge. Just make sure you store it in an airtight container to maintain its flavor and freshness for as long as possible.

Can I Freeze Leftover Chili, and for How Long?

Yes, you can freeze leftover chili. It'll stay fresh for up to three months in the freezer. Just make sure to use airtight containers or freezer bags to prevent freezer burn and maintain flavor.

What Can I Add to Reduce Spiciness in Chili?

To reduce spiciness in your chili, try adding dairy like sour cream or yogurt, a bit of sugar, or more vegetables. These ingredients balance heat and enhance flavor, making your dish more enjoyable.

Are There Gluten-Free Options for 5-Bean Chili Recipes?

Always opt for organic options like quinoa, corn, or rice to guarantee your 5-bean chili's gluten-free. You'll enjoy a deliciously diverse dish while keeping it safe for those with sensitivities. Enjoy your cooking!