Name: Instant Pot 15 Bean Chili
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 Package Hurst’s 15 Bean Soup 2 lbs Ground Turkey (any ground meat will do) 1 Packet Dry Ranch Dressing Seasoning Mix (Hidden Valley, Ken’s, Kraft, etc) 8 cups chicken, beef, or vegetable broth 1 lb carrots, chopped 1/2 pound celery, chopped 1 small onion, chopped 2 garlic cloves, minced 1 15 oz can fire roasted diced tomatoes 1 small can tomato paste 1 tbsp onion powder 1 tbsp celery powder

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I’m well aware that I live in California and when I talk about cold weather that it’s nothing compared to other places. I just love the warm weather so much that when it starts to get cold here I end up rather miserable. I don’t know how other people do it with the snowy winters and the crazy low temperatures. I have enough trouble getting out of my warm bed when it hits the 50’s! So, when the weather starts to change and the winter jackets and flannel sheets are pulled out it means it’s time for some warm foods. One of my favorite recipes is this Instant Pot 15 Bean Chili. It’s full of fall flavors and goes down so well on these cold nights.

Instant Pot 15 Bean Chili | Adapted Eats

15 Bean Soup

I had never even heard of 15 bean soup until I had it. How did I not know this existed? I mean a grew up in a household where beans were a staple and most of the time we had some sort of variation in the fridge. You have no clue how many different ways black beans can be made! So, I was all for this since I just love beans. I liked it so much that I started using this for my chili recipe instead of the regular beans I had been using prior. Well, I’m glad I did because the flavor is just delicious and the colors just make it even more fun to eat.

One thing I love about chili, besides the fact that it’s delicious, is that it’s so easy to make. Ever since buying an Instant Pot it’s been even easier. If I have time I set it on low pressure and let it cook all day but if I’m in a bit of a time crunch, then high pressure is there to save the day! Instant Pot 15 Bean Chili can be made in the crock pot or on the stove top if you don’t have an Instant Pot. Definitely put on Instant Pot on your Christmas wishlist because they have made cooking a breeze lately. I just love mine! Cooking and clean up are just so minimal with this thing and it’s so versatile!

Instant Pot 15 Bean Chili

A hearty and nutritious chili made with Hurst’s 15 Bean Soup mix.

Author: Maggie
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Category: Dinner
Method: Instant Pot
Cuisine: American

Scale

Ingredients

1 Package Hurst’s 15 Bean Soup

2 lbs Ground Turkey (any ground meat will do)

1 Packet Dry Ranch Dressing Seasoning Mix (Hidden Valley, Ken’s, Kraft, etc)

8 cups chicken, beef, or vegetable broth

1 lb carrots, chopped

1/2 pound celery, chopped

1 small onion, chopped

2 garlic cloves, minced

1 15 oz can fire roasted diced tomatoes

1 small can tomato paste

1 tbsp onion powder

1 tbsp celery powder

Instructions

Rinse and drain the packet of Hurst’s 15 Bean Soup
Add beans, garlic, broth, and carrots into the Instant Pot
Place lid on Instant Pot, set to manual high pressure for 45 minutes, making sure valve is on SEAL
Once finished, allow the Instant Pot naturally release the pressure for 10-15 minutes then remove lid
Drain beans and set aside for later
Rinse Instant Pot, set to saute mode, and allow to heat up
Once hot, spray bottom with cooking spray and add your ground meat
When meat is close to being done, add onion, celery, garlic, and saute a few more minutes
Turn the Instant Pot off of Saute mode, add the remaining ingredients, and mix well.
Set the Instant Pot to manual high pressure for another 10 minutes making sure the valve is set to seal again
Once finished allow the pressure to naturally release for another 5-7 minutes, remove the lid carefully and serve.

Notes

This recipe can be made with any ground meat of your choice. You can also add or swap out vegetables to your liking. I often use vegetables that either need to be used or I have on hand. You can also half this recipe or freeze for later if not needing a large amount.

Nutrition

Serving Size: 1 cup
Calories: 260
Sodium: 324
Fat: 5
Saturated Fat: 1
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 26
Fiber: 10
Protein: 23
Cholesterol: 37

Keywords: instant pot, chili, 15 bean soup, dinner, healthy

Fall Favorites

If you’re looking for some other Fall recipes then make sure you try my Pumpkin Zucchini Meatballs. I love making a huge batch of these and then enjoying them a few different ways. I can top my pasta, spaghetti squash, or rice with these and it feels like a totally different dish. My son loves to make meatballs sandwiches with them and it takes him about 2 minutes to throw that together. Sometimes I just snack on them too if I’m just needing something small to satiate me until lunch or dinner.