Easy Pressure Cooker Beef Chili is perfect for chilly and cold days. This recipe comes together in 35 minutes with minimal work and tastes slow cooked.

Easy Pressure Cooker Chili

Easy Pressure Cooker Beef Chili is perfect for chilly days and cold nights. This simple chili comes together quickly with minimal work. The recipe is naturally gluten-free if you check the labels on seasoning. It takes 30-35 minutes to make. While this recipe is pretty quick to make, it tastes like it’s been simmered or slow cooked.  This recipe makes a lot of chili, a good 10-20 servings depending on how much you put in one serving. 

Equipment Needed

• electric pressure cooker
• silicone cooking spoon
• measuring spoons

Ingredients

• 2 lbs ground beef (I use 85% ground beef. You can use a ground beef with lower fat if you prefer.)
• 1x 28 oz can crushed tomatoes
• 1x 28oz can petite diced tomatoes
• 1x 15 oz can light red kidney beans
• 1x 15 oz can dark red kidney beans
• 1x 15 oz can pink beans
• 1 small onion, minced
• 2 tbsp minced garlic (the kind in a jar)
• 2x envelopes chili seasoning (You can also play around with chili powder, paprika, onion, garlic, cumin and oregano to make your own.)

Instructions

Plug in the electric pressure cooker and select the saute/brown setting.

Put the ground beef into the pot and brown.

Once the beef has started browning, add the onion and garlic to the pot.

Once the beef isn’t pink any more, add the undrained kidney beans.

Add the diced tomatoes to the pot next.

Add the crushed tomatoes.

Add the seasonings to the pot next.

Give the pot a gentle stir on top.

Set the pressure cooker to cook for 13 minutes on manual high pressure.

Once the cooking time has finished, do a quick pressure release and remove the lid.

Give the contents of the pot a stir.

Add some shredded cheese and/or sour cream to the top.

Serve and enjoy!

 Tips

This chili is thick. I don’t think chili should be brothy like soup. If you prefer your chili to be brothier then add an extra 8oz of tomato sauce or beef broth when cooking

You can also use round turkey instead of ground beef if you want to reduce the amount of fat and calories in the dish.

I don’t find this dish to be very acidic but if you find chili or foods with tomato in them to be too acidic for you then you can add 2 tsp of sugar to the dish before cooking.

Do I need to use 3 different types of kidney beans?

No. I use three different types of because I find the dish to taste better. You can use just one or two types of kidney beans if you prefer, or if that’s all yo have on hand or can find in the store.

How do I store this chili?

Chili makes for a great leftover! Store any leftover chili in an airtight container if eating within a couple of days. Freeze it if eating after that.

Can I make this chili spicier?

Yes! This chili is easy to customize to your taste. You can make it hotter by adding a little hot sauce at the taBle, or by adding cayenne to the pot before cooking.

What should I serve with this chili?

This chili is great alone as well as with a salad. It can also be combined with rice for an even more filling dish.

Yield: 16 servings

Easy Pressure Cooker Beef Chili

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Cook Time 35 minutes

Total Time 35 minutes

Ingredients

• 2 lbs ground beef
• 1x 28 oz can crushed tomatoes
• 1x 28oz can petite diced tomatoes
• 1x 15 oz can light red kidney beans
• 1x 15 oz can dark red kidney beans
• 1x 15 oz can pink beans
• 1 small onion, minced
• 2 tbsp minced garlic (the kind in a jar)
• 2x envelopes chili seasoning (You can also play around with chili powder, paprika, onion, garlic, cumin and oregano to make your own.)

Instructions

Plug in the electric pressure cooker and select the saute/brown setting.

Put the ground beef into the pot and brown.

Once the beef has started browning, add the onion and garlic to the pot. 

Once the beef isn't pink any more, add the undrained kidney beans.

Add the diced tomatoes to the pot next.

Add the crushed tomatoes.

Add the seasonings to the pot next.

Give the pot a gentle stir on top.

Set the pressure cooker to cook for 13 minutes on manual high pressure.

Once the cooking time has finished, do a quick pressure release and remove the lid.

Give the contents of the pot a stir.

Add some shredded cheese and/or sour cream to the top.

Serve and enjoy!

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 324Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 57mgSodium: 412mgCarbohydrates: 27gFiber: 7gSugar: 4gProtein: 26g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. Your serving size and ingredients may differ.