Instant Pot Three-Bean Chorizo Chili

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recipe by Instant Pot Recipe Collection Cookbook

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Soak the dried beans in water at least 8 hours, or overnight before cooking

Inspired by:

recipe updated Apr 22, 2020


  • Cilantro icon
    as needed
  • Mexican chorizo icon
    Mexican chorizo
    340g (about 1½ cups)
  • Vegetable oil icon
    Vegetable oil
    1 tbsp (15ml)
  • Onion icon
    1 (140g)
  • Salt icon
    1 tbsp (18g)
  • Tomato paste icon
    Tomato paste
    1 tbsp (16g)
  • Garlic icon
    1 tbsp (8g)
  • Chili powder icon
    Chili powder
    1 tbsp (8g)
  • Chipotle chili powder icon
    Chipotle chili powder
    1 tsp (3g)
  • Ancho chili powder icon
    Ancho chili powder
    1 tbsp (8g)
  • Ground cumin icon
    Ground cumin
    2 tsp (4g)
  • Ground coriander icon
    Ground coriander
    1 tsp (2g)
  • Crushed tomatoes icon
    Crushed tomatoes
    794g (about 3¼ cups)
  • Water icon
    2 cups (480ml)
  • Dried pinto beans icon
    Dried pinto beans
    about ½ cup (96g)
  • Dried kidney beans icon
    Dried kidney beans
    about ½ cup (92g)
  • Dried black beans icon
    Dried black beans
    about ½ cup (96g)


  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Medium bowl

Step preview

  1. Pre-heat - Sauté, Normal
  2. Add mexican chorizo to the inner pot
  3. Cook while stirring occasionally - approx 4 min
  4. Transfer chorizo to medium bowl
  5. Add vegetable oil to the inner pot
  6. Add onion to the inner pot
  7. Sauté until softened while stirring occasionally - approx 3 min
  8. Add salt, tomato paste, garlic, chili powder, chipotle chili powder, ancho chili powder, ground cumin and ground coriander to the inner pot
  9. Cook while stirring occasionally - 1 min
  10. Stir crushed tomatoes, water, dried pinto beans, dried kidney beans and dried black beans into the inner pot
  11. Stir chorizo into inner pot
  12. Mix well
  13. Cancel - Sauté
  14. Close and lock the lid and turn the steam release handle to Sealing
  15. Pressure cook - Manual, High, 20 min
  16. Natural release - 10 min
  17. Quick release
  18. Serve
  19. Garnish with cilantro
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