Warm, comforting Pressure Cooker Triple Bean Chili (AKA Instant Pot) is the perfect cool weather meal. Packed with fiber, nutrients and covered in cheese and sour cream, just the way I like it!
Before we jump in to my all time favorite Pressure Cooker Triple Bean Chili recipe, let me provide you with a link to the scariest moment of my life (I’ve jumped out of airplanes and bungee jumped off bridges my friends, and it doesn’t even compare!). I had my first TV appearance last week on KSL Studio 5 and I would love for you to check it out so you can compare how far I’ve come when I score my life’s dream of a Rachael Ray segment.
Have I ever told you Rachael Ray offered to put me on the show when I was 6 months pregnant with twins for a bra fitting segment? Naturally, I burst into laughter and tears and turned it down. Anyways, check it out and know I had to start somewhere! I had my sisters by my side to keep me from hyperventilating before the show and to keep me from passing out after. Power to the Sisterhood! Now, back to chili!
With cooler weather upon us (hallelujah!), I’m elated to start cranking out big hot bowls of soup, stew, chili, ramen, etc. Correct me if I’m wrong, but are not Electric Pressure Cookers like the Instant Pot and Fagor Lux Multicooker just made for cranking out these steaming bowls of deliciousness!? I can sense you all nodding, so I will share one of my faves-Pressure Cooker Triple Bean Chili covered in cheese, sour cream, and lots of corn chips!
While I do remember being offered chili as a child before I went out to earn some hard-earned trick or treat candy, I also remember eating the cheese off the top and praying that I wouldn’t have to eat the rest before I could run out the door. At some point my mom gave up on chili and started ordering pizza.
Well I’m bringin’ it back! Cuz nothin’ would make me happier than seeing my kids fill up on a nutritious bowl of beans before they stuff loads of candy in their mouths. Somewhere in my mind of reality denial, that definitely evens things out.
I can guarantee you that whipping up this flavorful, chunky bowl of chili will take you less time then running out to get pizza (at least if you live out in the boonies like me, if not, just roll with me here).
PS: Don’t forget the cornbread! Our families favorite is this Zucchini Cornbread from Mel’s Kitchen Cafe. I make a few changes – I use whole wheat flour, 1 cup flour to 1 cup cornmeal, and 1/4 cup sugar, It’s amazing!
Top it however you like, my personal favorite being cubes of cheese (just how mama did it), sour cream, and these amazing corn chips from Trader Joe’s ❤, or of course use good ol Fritos (the chili flavor would be amazing) if you don’t live near a Trader Joe’s. Perfect for Halloween night and any night, Pressure Cooker Triple Bean Chili to the rescue!
And if Chili isn’t your jam (or you want more options) try this super popular Creamy Enchilada Soup or this heavenly smelling unsweetened Wassail.
Enjoy!
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PrintPressure Cooker Triple Bean Chili
Pressure Cooker AKA Instant Pot Triple Bean Chili is packed with good for you foods and garnished with all the glorious, crunchy, spicy, creamy toppings you could ever want!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8-10 servings
- Category: Soup
- Method: Pressure Cooker
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 2 pounds lean ground turkey
- 1 tablespoon cumin
- 5 tablespoons chili powder
- 1 1/2 teaspoons black pepper
- 1 tablespoon salt
- 29 oz can tomato sauce
- 29 oz can diced tomatoes (undrained)
- 15 oz can kidney beans (undrained)
- 15 oz can cannellini beans (undrained)
- 15 oz can pinto beans (undrained)
- 1 small yellow onion, diced
- 4 oz can green chilies
- 2 stalks celery, diced
Toppings
- cheddar and pepper jack cheese cut into cubes, sour cream, diced jalapeños, and corn chips
Instructions
- Select saute on the pressure cooker and add oil. When hot, add ground turkey. Sprinkle with cumin, chili powder, black pepper, and salt. Brown and crumble until it’s cooked through. Add tomato sauce, canned tomatoes, kidney beans, cannellini beans, pinto beans, diced onions, chiles, and celery.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 15 minutes.
- When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Serve hot topped with cubes of cheese, sour cream, chopped pickled jalapeños, and corn chips.
Notes
- Reheats and freezes beautifully!
- Add a splash of cholula hot sauce to individual bowls for extra spice
Just watched your tv segment. So proud of you! Fantastic job!!
Thank you Lyn! I’m so glad I did it, not sure I ever want to do it again though!
Would you consider appending to your recipe instructions for using DRIED beans instead of canned?
Echo, I plan on doing a post all about beans at some point. It didn’t work so well to do it along with chili.
Great job on the television segment, Marci!
Karen, Thank you! Ive never been so nervous about something in my life!
Wonderful! Wonderful! Recipe! Thank you!
★★★★★
Marilyn, I’m so glad you loved it 🙂