Instant Pot 15-Bean Salsa Chili

This Instant Pot 15-Bean Salsa Chili is a hearty, flavorful dish packed with protein and fiber. The combination of mixed beans, zesty salsa, and bold spices creates a comforting meal perfect for any occasion. With the convenience of the Instant Pot, you can have a delicious, home-cooked chili in a fraction of the time compared to traditional stovetop methods.

Why You’ll Love This Recipe

• Quick and easy – The Instant Pot significantly reduces cooking time while infusing rich flavors.
• Nutritious and filling – Loaded with plant-based protein, fiber, and essential nutrients.
• Budget-friendly – Uses affordable pantry staples like beans, tomatoes, and spices.
• Customizable – Adjust the spice level, add your favorite toppings, or mix in extra veggies.
• Perfect for meal prep – Makes a large batch that stores well for leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 package (about 20 ounces) 15-bean soup mix (without seasoning packet)
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can (15 ounces) diced tomatoes, undrained
• 1 can (15 ounces) tomato sauce
• 1 cup salsa (mild, medium, or hot)
• 4 cups vegetable or chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon oregano
• 1 can (15 ounces) corn, drained (optional)
• 1 can (15 ounces) black beans, drained and rinsed (optional)
• Juice of 1 lime
• Fresh cilantro for garnish (optional)

Directions

1. Prepare the beans – Rinse and sort the 15-bean mix, removing any debris. No soaking is required.
2. Sauté the aromatics – Set the Instant Pot to “Sauté” mode. Heat olive oil, then add diced onion, garlic, and bell pepper. Cook for 3-4 minutes until softened.
3. Add the ingredients – Turn off “Sauté” mode and add the rinsed beans, diced tomatoes, tomato sauce, salsa, broth, chili powder, cumin, smoked paprika, salt, black pepper, and oregano. Stir well.
4. Pressure cook – Secure the lid, set the valve to “Sealing,” and cook on “Manual” (or “Pressure Cook”) mode for 35 minutes on high pressure.
5. Natural release – Allow the pressure to release naturally for 15 minutes, then carefully do a quick release for any remaining pressure.
6. Final touches – Stir in the lime juice and add corn or black beans if using. Let sit for a few minutes to absorb flavors.
7. Serve and enjoy – Garnish with fresh cilantro and serve with tortilla chips, shredded cheese, sour cream, or avocado.

Servings and Timing

• Servings: About 6-8
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Pressure Release Time: 15 minutes
• Total Time: About 1 hour

Variations

• Spicy Kick – Add chopped jalapeños or a pinch of cayenne for extra heat.
• Meaty Option – Brown ground beef, turkey, or sausage before adding the beans.
• Vegetable Boost – Stir in zucchini, carrots, or spinach for added nutrients.
• Creamy Texture – Blend a portion of the chili for a thicker consistency.
• Cheesy Twist – Melt in shredded cheddar or pepper jack cheese before serving.

Storage & Reheating

• Refrigeration – Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezing – Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating – Warm on the stovetop over medium heat, stirring occasionally. Or microwave in 1-minute intervals, stirring in between.

FAQs

How do I prevent beans from being undercooked in the Instant Pot?

Ensure you add enough liquid and allow for a full natural release to soften the beans properly.

Can I soak the beans before cooking?

Soaking is optional, but if you do, reduce the pressure cooking time to 20 minutes.

What type of salsa works best?

Use your favorite salsa—mild, medium, or hot, depending on your spice preference.

Can I make this chili in a slow cooker?

Yes! Cook on low for 6-8 hours or high for 4-5 hours.

Is this chili gluten-free?

Yes, as long as all ingredient labels confirm no gluten-containing additives.

What are the best toppings for this chili?

Shredded cheese, sour cream, avocado, tortilla chips, jalapeños, and fresh cilantro.

Can I use canned beans instead of dried?

Yes, but reduce the cooking time to 10 minutes and use only 2 cups of broth.

How can I thicken the chili?

Mash some of the beans or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

Can I use a different bean mix?

Absolutely! Any dried bean mix or individual beans like black beans, kidney beans, or pinto beans will work.

How do I make this chili less spicy?

Use mild salsa and omit the smoked paprika or chili powder.

Conclusion

This Instant Pot 15-Bean Salsa Chili is a nutritious, flavor-packed meal that’s easy to make and perfect for any time of the year. Whether you’re meal-prepping, feeding a crowd, or just looking for a cozy dinner, this chili is a fantastic choice. Try different variations and enjoy a bowl of this hearty goodness!

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