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Instant Pot Black Bean Chili

Leftovers from this big batch of bean and corn chili are turned into crispy tostadas for two tasty vegetarian meals.

Serves 8
Ready in 65 mins
Prep time 5 mins
Cooking time 60 mins
265 calories per serving


> 1 (16 oz) pkg dried black beans, picked over
> 1 (32 oz) pkg low-sodium vegetable broth
> 1 cup water
> 1 (9 oz) pkg tricolor diced peppers
> 1 cup diced onion
> 2 tbsp minced garlic
> 1 tbsp chili powder
> 2 tsp ground cumin
> 1 tsp salt, plus more for seasoning
> 1 (14.5 oz) can fire-roasted tomatoes
> 2 cups frozen corn, thawed


To an Instant Pot, add the black beans, vegetable broth, water, bell peppers, onion, garlic, chili powder, cumin, and salt. Pour the tomatoes on top (do not stir).
Seal and set to high pressure. Cook 30 min. Let natural release for 20 min. Stir in the corn, cover with lid, and let sit 10 min. Season with salt to taste.


To serve as a second meal for 4, use a slotted spoon to reserve 2 cups bean mixture, leaving liquid behind. When ready to serve, mash mixture in a bowl with a fork. Coat a lined baking sheet with cooking spray. Arrange 4 pitas in a single layer on pan. Spread bean mixture on pitas. Divide 1½ cups shredded Cheddar cheese among pitas. Bake in 450°F oven 8–10 min., until edges are browned. Serve with salsa and sour cream.

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