Instant Pot Four Bean Chili
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
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A fantabulous vegetarian chili that is easy to adapt and make your own! Add more veggies, or thicken it up with some cornstarch - or whatever your veggie-chili loving heart desires! Getting the beans and tomato based chili into the freezer can be super helpful for busy weeknight meals!

Ingredients for Single Meal

  • 1 - small white onion(s)
  • 1 - green bell pepper(s)
  • 1 - cup(s) hot water**
  • 1 - 15 oz. can(s) pinto beans
  • 1 - 15 oz. can(s) red kidney beans
  • 1 - 15 oz. can(s) black beans
  • 1 - 15 oz. can(s) ranch beans
  • 1 - 28 oz. can(s) crushed tomatoes
  • 3 - Tbsp chili powder
  • 1 - tsp garlic powder
  • 2 - cup(s) vegetable broth
  • - Salt and pepper
  • Garnish: - shredded Mexican blend cheese**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Open and drain the can of crushed tomatoes. Open, drain and rinse all of the cans of beans.
  2. Chop the small white onion. Seed and chop the green bell pepper.
  3. Add all the ingredients to the electric pressue cooker insert.
  4. Steam valve: Sealing.
  5. Cook on: Manual/High for 15 minutes.
  6. Release: Natural or Quick.
  7. Prepare the salad.
  8. Serve Instant Pot Four Bean Chili with shredded cheese garnish and side salad.

Freezeasy Meal Prep Directions

  1. Chop 2 small white onions. Seed and chop 2 green bell peppers.
  2. Open, drain and rinse 2 cans of each type of beans.

To each gallon-size plastic freezer baggie in a round bowl/dish, add the following ingredients:

  • Half of the chopped white onion
  • Half of the chopped green bell peppers
  • Half of each of the rinsed beans
  • 1 - 28 oz. can crushed tomatoes
  • 3 Tbsp chili powder
  • 1 tsp garlic powder
  • 2 cups vegetable broth

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to pressure cooker insert with hot water. Pressure cook as directed.

Special notes

Add 5-10 minutes of pressure cooking time, if cooking from completely frozen or partially frozen. Note that preheat time and release time may vary by appliance. See myfreezeasy.com/EPC for more tips and tricks.

Dairy-Free Modifications

Recipe is dairy-free when the shredded cheese garnish is omitted.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Instant Pot Four Bean Chili

Printable Label Instructions

Thaw, add hot water to Instant Pot and then add contents of baggie. Cook on high pressure for 15 minutes with sealed valve; then natural release.
Serve with shredded cheese garnish and side salad.

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