If you’re looking for a delicious, hearty, and comforting meal that’s also incredibly easy to prepare in your pressure cooker, look no further than Instant Pot 15 Bean Salsa Chili. This tasty dish combines the rich flavors Hurst’s® HamBeens® 15 Bean Soup® (thanks for sponsoring, Hurst’s® Brand!) with savory ground beef, zesty salsa, and more.
Don’t have a pressure cooker? No problem. I also have a slow cooker version of this recipe!
Why Choose Instant Pot 15 Bean Salsa Chili?
- Quick and Convenient: Thanks to the magic of the Instant Pot, you can enjoy a hearty bowl of chili in a fraction of the time it takes with traditional stovetop cooking.
- Nutrient-Rich: The 15 different types of beans used in this recipe are not only delicious but also packed with essential nutrients, including protein, fiber, vitamins, and minerals.
- Versatile: This chili is incredibly versatile. You can customize it to suit your taste by adjusting the level of spiciness, adding extra toppings, or even making it vegetarian by omitting the ground beef.
- Perfect for Any Occasion: Whether you’re hosting a game day party, need a comforting meal on a chilly evening, or simply want a wholesome dinner option, Instant Pot 15 Bean Salsa Chili is a fantastic choice.
Now that you’re excited about this delicious dish, let’s get into the details of how to make it!
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Ingredients You’ll Need
Before you start cooking, gather all the ingredients you’ll need for your Instant Pot 15 Bean Salsa Chili:
- 1 (1lb. 4 oz. bag) Hurst’s Hambeens 15 Bean Soup & Seasoning Packet
- 1 teaspoon olive oil
- 1 lb 85/15 ground beef
- 1 medium onion, diced
- 6 cups hot water (hot water helps speed up cook time)
- 1 tablespoon chili powder
- ½ teaspoon salt
- 1 16 oz. jar chunky salsa, room temperature
- 1 6 oz. can tomato paste
- 2 4 oz. cans green chiles
Optional Garnishes:
- Grated cheese
- Cilantro
- Tortilla chips
Step-by-Step Instructions
Now that you have all your ingredients ready, let’s go through the step-by-step process of making Instant Pot 15 Bean Salsa Chili:
1. Prepare the Beans
- Start by rinsing the beans and removing any debris.
- Place the beans in a large pot and cover them with 8 cups of water.
- Allow the beans to soak for 8-12 hours. This step helps soften the beans and reduce cooking time.
2. Sauté Ground Beef and Onion
- Set your Instant Pot to the sauté function on high heat.
- Season the ground beef with ½ teaspoon of salt.
- Add the teaspoon of olive oil to the Instant Pot, followed by the ground beef and diced onion.
- Cook and stir occasionally until the ground beef is no longer pink.
- Turn off the Instant Pot and drain any excess grease.
- Remove the meat mixture to a container and let it cool. You can refrigerate it during the wait time if desired.
3. Deglaze the Instant Pot
- Deglaze the Instant Pot by adding 1 cup of water.
- Use a wooden spoon to loosen any bits that may have stuck to the bottom of the pot.
- Add the tomato paste, chili powder, and green chiles, and stir well.
4. Add Beans and Water
- Add the drained beans to the Instant Pot.
- Pour in the remaining 5 cups of water and stir to combine.
5. Pressure Cook Your Instant Pot 15-Bean Salsa Chili
- Secure the Instant Pot lid and set it to pressure cook on high for 25 minutes.
- Allow the pressure to release naturally for 15 minutes before carefully releasing any remaining pressure.
6. Season and Combine
- Stir in the seasoning packet that came with the 15 Bean Soup mix.
- Add the cooked ground beef and onion mixture to the Instant Pot and stir well.
- Finally, mix in the chunky salsa to add a burst of flavor to your chili.
7. Garnish and Serve
- Your Instant Pot 15 Bean Salsa Chili is now ready to serve!
- For an extra burst of flavor and texture, garnish with shredded cheese, fresh cilantro, and serve with tortilla chips on the side.
Tips for a Perfect Instant Pot 15 Bean Salsa Chili
To ensure that your chili turns out perfectly every time, here are some additional tips to keep in mind:
Pre-Soak the Beans: Don’t skip the bean soaking step. It helps to soften the beans and reduces cooking time significantly.
Adjust Spice Level: If you prefer a milder chili, you can reduce the amount of chili powder or choose a hot salsa. On the other hand, if you love it spicy, feel free to add more chili powder or some hot sauce.
Toppings Galore: Get creative with your toppings. In addition to the suggested garnishes, you can add sour cream, diced avocado, or even pickled jalapeños for an extra kick.
Leftovers are Awesome: This chili tastes even better the next day, so don’t hesitate to make extra for leftovers. It also freezes well, making it a great meal prep option.
The Beans are The Key: I used Hurst’s® HamBeens® 15 Bean Soup® to create this Instant Pot 15 Bean Salsa Chili recipe. You can find them in the dry beans section of your local grocery store. I always pick mine up at Kroger!
Best Instant Pot 15-Bean Salsa Chili
Instant Pot 15 Bean Salsa Chili is a fantastic dish that combines the convenience of the Instant Pot with the rich, satisfying flavors of beans, ground beef, and salsa. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to become a favorite in your household.
So, the next time you’re craving a comforting and nutritious meal, give this Instant Pot chili a try. With minimal effort and a handful of ingredients, you’ll have a hearty and delicious meal on the table in no time. Enjoy!
More Hearty Soup Recipes
Instant Pot 15 Bean Salsa Chili
Ingredients
- 1 1lb. 4 oz. bag Hurst’s Hambeens 15 Bean Soup & Seasoning Packet
- 1 teaspoon olive oil
- 1 lb 85/15 ground beef
- 1 medium onion diced
- 6 cups water hot water helps speed up cook time
- 1 tablespoon chili powder
- ½ teaspoon salt
- 1 16 oz. jar 2 cups chunky salsa, room temperature
- 1 6 oz. can tomato paste
- 2 4 oz. cans green chiles mild
Optional Garnish
- Grated cheese
- Cilantro
- Tortilla Chips
Instructions
- Rinse beans and remove any debris; Put beans in a large pot covered with 8 cups of water and allow to soak for 8-12 hours.
- Set the Instant Pot to sauté on high heat. Season the ground beef with ½ teaspoon salt. When hot add the teaspoon of olive oil, the ground beef and the onion, cook and stir occasionally until the ground beef is no longer pink. Turn off and drain the grease. Remove the meat mixture to a container. We will be adding it at the end of the cooking process. I usually just let it cool on the counter, but you can also put it in a container in the refrigerator during the wait time.
- Deglaze the Instant Pot with 1 cup of your water. Use a wooden spoon to loosen any bits that may have gotten stuck to the bottom of the Instant Pot. Add the tomato paste, chili powder, and the green chiles and stir. Add the drained beans and the remaining 5 cups of water and stir.
- Put on the lid and pressure cook on high for 25 minutes. Allow natural release at the end of cook time for 15 minutes, before carefully releasing remaining pressure.
- Add the seasoning packet and stir. Stir in the ground beef and onion mixture. Stir in the salsa.
- Garnish with shredded cheese, fresh cilantro, and tortilla chips.
Notes
- You can use mild, medium, or hot salsa. It's all according to how spicy you like your chili. I go for mild.
- Same with the green chiles. I used mild, but, you can use hot if you like.
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Where to next?
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