Tri-Bean Chili


  • 1 tbsp olive oil
  • 1 small red onion
  • 1 medium green bell pepper
  • 3 cans tri-bean blend (kidney, pinto, and black beans)
  • 2 tbsp chili powder
  • 1 tbsp hot sauce
  • 1 tsp garlic salt
  • 1 can fire-roasted diced tomatoes
  • 3 cups beef broth
  • Press the Sauté button on the Instant Pot and heat oil. Add onion and bell pepper. Stir-fry 3–5 minutes until onions are translucent.
  • Add remaining ingredients to pot and stir to combine. Press the Cancel button. Lock lid.
  • Press the Manual or Pressure Cook button and adjust time to 25 minutes. When timer beeps, let pressure release naturally until float valve drops. Unlock lid.
  • Ladle chili into bowls. Serve warm.
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