• Instant Pot Mixed Bean Chilli - so good, you wont miss the carne!

Instant Pot Mixed Bean Chilli

January is fast becoming painfully long and palpably devoid of wages, with extra thanks to some large and unexpected bills a couple of weeks ago. I am seriously ready for February already! Cash restraints mean I have simply got to get inventive in the kitchen so at least we can eat like kings despite the emptiness of my purse!

Luckily, spices are both cheap and good quality when bought from independent international food shops and likewise with bags of dried beans. As an extra bonus, the Instant Pot is efficient to run energy wise so dinner time doesn’t have to remind us how little there is in the bank right now!

My Instant Pot Mixed Bean Chilli is so good, it will even satisfy the most ardent of carnivores (shhh, without the optional cheese on top, it is in fact vegan!).

Instant Pot Mixed Bean Chilli - so good, you wont miss the carne!

Pressure cookers really do perform brilliantly when cooking cheaper cuts of meat as the pressure causes greater rendering of fat and the meat simply falls apart, beautifully tender, in a fraction of the time it would take in the oven. But pressure cookers certainly aren’t just for carnivores.

There are plenty of keen vegan pressure cooker users out there who have long known the benefits of pressure cooking dried beans for a multitude of uses. I do have two tips which I think are worth bearing in mind though, to help you get the best of cooking pulses in your pressure cooker:

  1. First is, do check the use by dates on the pack before you buy – wherever I buy them from, I’ve occasionally picked up a bag of dried beans that are about to expire. As you can imagine, these dried up old beans never truly soften up and yield disappointing results. Buy small bags and try to get at least 6 months on the use by date.
  2. Secondly, my personal preference is still to soak the beans before pressure cooking them. Yes, it requires up to 24 hours foresight but soaked beans just seem to cook better than trying to do them from dried. They cook more reliably to tender perfection with just enough bite, in my hands at least. Plus it reduces the cooking time by pretty much half.
Turn your cheap & cheerful store cupboard essentials into this Instant Pot Mixed Bean Chilli!Click To Tweet

My Mixed Bean Chilli took me some time to perfect as I had long been wedded to my more traditional Whole Spice Chilli, made with minced beef. As with baking gluten- or dairy-free, when cooking without meat I think the most success is seen with celebrating the differences, not trying to replicate the same dish, without meat.

The spice mix I use is therefore different to compliment the beans, although I do still add sweetcorn and for Hungry Hubby, a good sprinkling of grated cheese. It may be more usual to serve a chilli on top of some steamed rice but when I can get my hands on a perfectly ripe avocado, like this one which I found hugely reduced the other day, then I simply slice up some sourdough or French bread and top a bowlful of mixed bean chilli with half a sliced avo, seasoned with lime juice and sea salt.

How to cook white and brown basmati rice to perfection in the Instant Pot

I have used my favourite beans for this chilli but you can, of course, use a mix of whichever you prefer. I love haricot beans, black (sometimes called turtle or navy) beans, dried chickpeas and kidney beans. I do use the black beans straight from the packet as if I pre-soaked them, they’d be well overcooked in the cooking time needed for the other beans. From dry, they take 20 mins to cook, the same time as for the other three, which have sat in cold water overnight. For 50g worth, I’ve not had any problems doing it this way.

In case you are worried about the toxins which dried beans can leach out, please be reassured as pressure cooking exceeds the minimum temperature needed to denature them, as long as you rinse and drain them well, it’s actually safer than doing it on the hob, strictly speaking.

This chilli is rich and smoky thanks to the chipotle chilli paste or powder and of course, the smoked paprika. Please don’t be put off by the long list of ingredients as it’s a simple task of spooning out a few spices and fetching a couple of cans from the cupboard.

It ticks the thrifty box as cooking your own beans saves quite a bit compared to buying cans of them (plus there’s no tin can to be recycled or, perish the thought, sent to landfill!) plus you can cook them to your own preference – all too often canned beans are far too soft and gloopy for my liking.

How do you eat your chilli? What’s your favourite toppings and accompaniments, I’d love to hear from you how you’d enjoy this Mixed Bean Chilli!

5 from 3 votes
Instant Pot Mixed Bean Chilli - so good, you wont miss the carne!
Instant Pot Mixed Bean Chilli

A smokey and richly sauce mixed bean chilli, made in a jiffy thanks to the Instant Pot! No more hours of boiling dried beans on your stove for you!  

Servings: 6
: 128 kcal
Author: Just Jo
  • 50 g dried haricot beans
  • 50 g dried chickpeas
  • 50 g dried kidney beans
  • 50 g dried black beans
For the sauce:
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 2 dried bay leaves
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1 tsp chipotle chilli powder or paste adjust to heat preference
  • 1/2 tsp ground cumin
  • 1 tsp smoked paprika dulce or hot as preferred
  • 1 can chopped tomatoes about 400g
  • 1 can sweetcorn about 200g
  1. Start the day before by washing well then soaking the haricot beans, chickpeas and kidney beans in a large jug of fresh cold water. Don't pre-soak the black beans as they will be completely overcooked - simply wash them in a sieve just before use. 

  2. Up to 24 hours later, drain the beans well and add all four types of beans into the inner pot and completely cover with cold water. Put the lid on, set vent to Sealing then press Manual and adjust to 20 mins (High pressure). Do a QPR when alarm sounds. Drain and rinse your beans thoroughly and set aside whilst you cook the sauce. Wash and dry the inner pot too.
  3. Replace the Inner Pot in the base and select Sauté mode, adding the oil at the same time. Cook the onion until softened and browning around the edges (stir frequently) then add the garlic and bay leaf, cooking for a minute to release the aromas.
  4. Stir in all the remaining spices, adding more chilli if you like it extra hot and once well mixed with the onion, add in the can of tomatoes. Add a third of the volume of the can of water, swirl to pick up the tomato remaining and add to the pot along with the sweetcorn and the small amount of water than that they are usually packed in.

  5. Add back the beans, give another big stir and hit Cancel. Put the lid back on, set vent to Sealing and press Manual, adjusting to 8 minutes (High Pressure). This is just enough time to finish cooking the beans to tenderness with some bite remaining - adjust this time if you want the more or less cooked to suit your own personal preference.

  6. After a QPR, stir well and if you want to reduce the sauce, do so using Sauté but usually, I find there is just the right amount of liquid to produce a rich sauce as it is. Normally, I am really stingy with salt but here, I think the beans really do need it - start with a cautious half a teaspoon of sea salt for the whole batch and taste to see if you think it needs more. 
Recipe Notes

Tip - I measure out all the spices into a little pot before I start so I can add them quickly to the pot when cooking the sauce. You could measure out two lots to be extra speedy the next time you want to make this chilli - just store in a small glass jar or other small airtight container until needed. Just don't add the chipotle paste until ready to cook!

Nutrition Facts
Instant Pot Mixed Bean Chilli
Amount Per Serving
Calories 128 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 104mg 4%
Potassium 521mg 15%
Total Carbohydrates 24g 8%
Dietary Fiber 6g 24%
Sugars 4g
Protein 7g 14%
Vitamin A 4.9%
Vitamin C 11.4%
Calcium 6.9%
Iron 15.9%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links, meaning I will earn a little commission if you chose to buy items I’ve advertised, helping me to bring you all these recipes for free!

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Useful guide for cooking times for dried and soaked pulses here.


  1. Sarah 24/01/2017 at 12:30 - Reply

    Sounds perfect for this time of year. I would certainly love to give his a go in my new pressure cooker.

  2. Annie @ Annie's Noms 24/01/2017 at 13:33 - Reply

    I’ve only used my pressure cooker once and now I’m questioning why because this looks so fabulous!! Can’t believe how quick it is to make as well!

    • Just Jo 24/01/2017 at 19:59 - Reply

      Oh you must dust it off and have a go Annie – it’s such a great gadget.

  3. Sarah 24/01/2017 at 13:42 - Reply

    Yes!!! I love my IP and trying new recipes! This chili sounds amazing – can’t wait to try it!

  4. swayam 24/01/2017 at 13:56 - Reply

    OOh!! So so perfect for the weather. As an Indian, rice and lentils are a part of our daily meals and I couldnt live without the instant pot! Love the flavors here!

    • Just Jo 24/01/2017 at 20:00 - Reply

      Oh yes, Indian cooks totally lead the way with inventive uses of the pressure cooker, I’ve got loads to learn from you Swayam!

  5. Megan Marlowe 24/01/2017 at 14:09 - Reply

    I’m seeing all these recipes for the Instant Pot and am thinking it’s high time I got myself one. This mixed bean chili looks awesome. I’m a bean lover in my chili, so this is right up my alley!

    • Just Jo 24/01/2017 at 20:01 - Reply

      Yay – you must give it a go Megan. And I love my Instant Pot so much, wouldn’t be without one now :D

  6. Agness of Run Agness Run 06/02/2017 at 21:40 - Reply

    This instant recipe is something I definitely need in my hectic lifestyle. With your recipes, it is possible to be healthy in this busy world, Just!

    • Just Jo 07/02/2017 at 11:18 - Reply

      Oh you definitely need an Instant Pot then Agness, it makes cooking easy peasy as meals fit in around your commitments, not the other way around x

  7. Joost 13/04/2017 at 05:54 - Reply

    I’ve been wanting to give this a try for ages! Finally getting round to it tomorrow evening.

    • Just Jo 13/04/2017 at 09:57 - Reply

      Can’t wait to see what you think Joost – but anxious after you not enjoying the curry I recommended you try just a little while ago lol

      • Joost 13/04/2017 at 16:59 - Reply

        Oh, I loved the flavours in that. It was just that the finished dish was not what I expected it to be. I’m pretty sure I’ll love this.

        Verstuurd vanaf mijn iPhone

        • Just Jo 14/04/2017 at 09:14 - Reply

          Oh that does make me feel better lol! Enjoy your chilli :D

  8. Dani 27/07/2017 at 08:29 - Reply

    I can’t get dried beans with my supermarket shop – what quantity of canned beans would be the same as 50g dried? I’ve got dried chickpeas, white kidney beans but the others will have to be canned

    • Just Jo 27/07/2017 at 20:45 - Reply

      Hi Dani – you will want to use about 100g of cooked beans and you’re best just adding them for no more than 5 minutes at the end or they will over cook. Of course, you can just use extra of whichever beans you have already got which are dried – it’s a very versatile recipe! Hope you enjoy it x

  9. Kerry Hawkins 08/08/2017 at 12:38 - Reply

    This is a real winner! I’m having it for my lunch with jacket potato and a sprinkling of feta cheese on top…. delicious! Thank you Jo.

    • Just Jo 08/08/2017 at 12:46 - Reply

      I’m delighted to hear that Kerry Jane! Feta is a great choice for a topping too :)

  10. Samantha 19/11/2017 at 11:34 - Reply

    I’m going to soak my beans today but I don’t have haricot beans. I have pinto and black eye beans. Are they beans to soak or would they disintegrate like black beans? Also, is there enough room in the 6 litre to double this? Thanks

    • Just Jo 20/11/2017 at 07:02 - Reply

      They should be fine Samantha, they don’t break down like black beans do when overcooked. Yes, you can double this and still only be up to just about halfway in the 6-litre IP x

  11. jane 24/12/2017 at 19:05 - Reply

    I am cooking this right now. Maybe I measured wrong, but I have 50 g of each type of bean when they are dry and when I soaked them I had so many beans it fills the instant pot up twice.

    Is it 50 grams of pre-soaked bean?

    • Just Jo 25/12/2017 at 00:01 - Reply

      Hi Jane. I wonder if you measured 500g as 50g is a very small amount per bean, you should definitely have plenty of room in the pot.

  12. Beccy 29/12/2017 at 11:44 - Reply

    Does this freeze well, Jo?

    • Just Jo 29/12/2017 at 18:46 - Reply

      Beans can come out a little chalky when frozen and thawed Beccy but I don’t think they are particularly noticeably different x

  13. Becky 20/02/2018 at 20:26 - Reply

    Made this and it was a hit! If I wanted to double the recipe would I keep spices and cooking times the same?

    • Just Jo 21/02/2018 at 07:32 - Reply

      Wonderful! I would actually keep the spicing just about the same but be a bit more generous with my spoons, measuring them out rounded rather than flat. You may need to take a minute or two off the cooking time to double the recipe as the pot starts to cook as it comes to pressure and the beans may be overdone if you double it. I’d start with taking two minutes off and see how it is and don’t be afraid to vary the cooking times to suit your preference for bean firmness. Lol that sounds really funny to write!

      • Becky 22/02/2018 at 13:37 - Reply

        fab thank you! Bean firmness is definitely a new thing!

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