Pressure Cooker (Instant Pot) Black Bean Chili Recipe

This post was sponsored by S&W Beans as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

My family loves chili, it is a great meal to eat when it is cold outside. This hearty and filling black bean chili recipe just got a whole lot easier to make in your pressure cooker (or Instant Pot). Most of the items we used, we had on hand like the S&W Black Beans and the canned tomatoes, vegetable broth, and salsa verde. Grab some bacon and an onion at the store and you will be able to put this delicious meal together in less than an hour! Be sure to print out this S&W Beans coupon and grab some extra cans to put in your pantry. They have a variety of flavors as well as options like core, low sodium and organic!

We buy S&W Beans because we can always depend on their premium quality. Their high standards have been demonstrated for over 120 years and it shows in the way the beans look and taste! This is simple to put together and your family is going to LOVE this for dinner or lunch. We were able to use the leftovers on nachos, potatoes, in bread bowls and more! You can also cook the meats and then add everything together and bag it and freeze it for later (up to 6 months).

Ingredients for Pressure Cooker Black Bean Chili:

• 1/2 lb of bacon cut into 1″ pieces
• 1 lb of hamburger
• 1/2 large sweet onion, diced
• 2 cans of S&W Black Beans (undrained)
• 4 cups of vegetable broth
• 1 can of diced tomatoes (undrained)
• 1 jar of salsa verde
• 1 chili seasoning packet

First of all, you will get the bacon and burger cooking. Cut 1/2 lb of bacon in 1″ pieces then turn your pot onto sautee/brown and put the bacon in and 1 lb of hamburger. Cook for about 5 mins then add the diced onions. When the meat and onions are cooked, drain the grease as best as possible.

Now you will want to add 2 cans of S&W Black Beans (undrained), 4 cups of vegetable broth (for more soup like or 2 cups of broth for thick), 1 can of diced tomatoes (undrained), 1 jar of salsa verde (about 2 cups), and a chili seasoning packet.

Once everything is in the pot, stir to mix well, and then put the lid on and set the time to high and about 30 minutes. Make sure the steamer is closed so it can build pressure and cook.

Once the Black Bean Chili is done cooking, quick release the pressure and then remove the lid. Stir again, and if needed add a little more vegetable broth.

This Pressure Cooker Black Bean Chili is delicious served on its own with corn bread, served over baked potatoes, with sour cream and cheese or in a bread bowl. I would love to know what your favorite way to eat chili is.

These is delicious served with warm rolls, cornbread or biscuits. Find more recipes to make with the S&W Beans on the S&W Beans Recipe Page. They have a great selection of recipes from classic chili recipes to unique alternative protein recipes. Get inspiration for your next meal and let us know what your favorite it!

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