If you’re juggling carpools, work emails, and a toddler who insists on wearing dinosaur pajamas to the grocery store, this Beefy 4 Bean Chili is your new Instant Pot lifesaver. Throw everything in, go referee sibling squabbles, and come back to dinner that tastes like you actually had your life together.
What makes this recipe stand out is its magic ingredient: zero bean prep. No soaking, no planning ahead—just dump and go. While you’re rushing kids to practice or pretending you know TikTok dances, your Instant Pot is busy turning dried beans into tender, cozy goodness. Plus, the garnish bar turns hungry faces into happy faces in about two minutes flat.
How to Make It Beefy 4 Bean Chili
- Brown the ground beef in your Instant Pot, then drain any excess fat.
- Toss in garlic, cilantro, bell peppers, celery, jalapeño, carrots, and onion—sauté until they’ve softened.
- Stir in the chili powder, garlic powder, onion powder, and cumin so everything gets nicely coated.
- Dump in all four beans and add water, then give it a quick stir.
- Seal the lid, hit the Bean or Manual setting, and walk away.
- When you’re back, release pressure, stir, and ladle into bowls.
What You Can Do with Leftovers (Because the Lunchbox Police Are Watching)
- Loaded Baked Potatoes: Microwave—or better yet, roast—potatoes, then heap on chili, cheddar, sour cream, and green onions. Instant “Mom of the Year” points.
- Chili Cheese Dogs: Heat hot dogs however you prefer, nestle in buns, then smother with chili and melty cheese. The kids will think it’s party night.
- Chili Cheese Fries: Spread leftover or store-bought fries on a sheet pan, top with chili and cheese, broil until bubbly, and watch them vanish.
- Chili Nachos: Arrange tortilla chips, layer with chili and cheese, bake until melty, then crown with pico de gallo, avocado, and jalapeños.
- Chili Mac & Cheese: Stir chili into boxed or homemade mac & cheese for an epic comfort mashup. A dash of hot sauce seals the deal.
- Chili-Stuffed Peppers: Hollow out bell peppers, fill with chili, sprinkle cheese, and bake until tender. Fancy enough for guests, cozy enough for pajamas.
Alternative Add-Ins
- Sweet potato cubes: Roast first for a hint of sweetness.
- Corn kernels: Stir in at the end for golden pops.
- Diced tomatoes: Extra juice and acidity.
- Chipotle in adobo: One spoonful for smoky heat.
- Ground turkey or chicken sausage: Leaner protein swap.
This Beefy 4 Bean Chili is the kind of dinner that makes you look at your calendar and say, “I’ve got this.” It’s forgiving, hands-off, and stretches into lunches—plus extra dinners—without complaint. Even the pickiest eater will sneak an extra spoonful.
Beefy 4 Bean Chili
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
Description
This bold chili brings together four kinds of beans, ground beef, and simple spices for a protein- and fiber-packed comfort dish you can set—and totally forget about—in your Instant Pot.
Ingredients
- 2 lbs ground beef
- 4 cloves garlic, minced
- 1/2 cup chopped cilantro
- 2 small bell peppers, thinly sliced
- 2 stalks celery, chopped
- 1 jalapeño, thinly sliced
- 1/2 cup shredded carrots
- 1 medium white onion, chopped
- 1/2 cup chili powder
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp ground cumin
- 1 cup dried black beans
- 1/2 cup dried white beans
- 1/2 cup dried pinto beans
- 1 cup dried red kidney beans
- 4 cups water
Instructions
- Sauté the Beef: Set your Instant Pot to the Sauté function. Once hot, add ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat.
- Add Aromatics & Veggies: Stir in minced garlic, chopped cilantro, diced bell peppers, sliced celery, chopped jalapeño, diced carrots, and chopped onion. Sauté for about 3 minutes, just until the veggies begin to soften and release their fragrance.
- Toast the Spices: Sprinkle in your spice blend (such as cumin, chili powder, paprika, oregano, salt, and pepper). Stir well and let the spices toast for 2 minutes to deepen their flavor.
- Deglaze & Add Beans: Press “Cancel” to stop the Sauté function. Add drained beans (canned or soaked dry beans) and water or broth. Stir thoroughly, scraping up any browned bits from the bottom to prevent a burn notice.
- Pressure Cook: Seal the lid and set your Instant Pot to the “Bean/Chili” setting for 2 hours. (If using canned beans, reduce time to 30 minutes.)
- Natural Release: Once cooking is complete, allow the pressure to release naturally. Carefully open the lid and give everything a good stir.
- Serve & Top: Ladle into bowls and top with your favorites—shredded cheese, sour cream, avocado slices, fresh cilantro, or crushed tortilla chips.
Notes
- No soaking needed—magic of pressure cooking.
- More jalapeño = more mom swagger.
- Tastes even better reheated.
- Freeze extras for “help, I forgot dinner” nights.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Weeknight Meals
- Cuisine: Tex-Mex
Beefy 4 Bean Chili FAQs
Yes—you do you. Adjust seasonings if needed.
Absolutely not if you’re using your Instant Pot—it handles dried beans like a champ. If you’re cooking stovetop or without pressure, you’ll need to soak them overnight or grab canned beans (about a 16 oz can of each).
Sure—you will need to soak your beans, simmer 2–2½ hrs in a Dutch oven, stirring and adding water if it gets too thick.
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