Pressure Cooker Italian Chili puts a twist on a favorite comfort food by using ground beef and sausage, and Italian spices and tomatoes.
Pressure Cooker Italian Chili
Pressure Cooker Italian Chili is an easy meal that can be enjoyed year round, although it’s particularly comforting on a chilly, damp day. This simple chili comes together quickly in about 35 minutes with minimal effort. The recipe is naturally gluten-free as made below, but always check your labels to be sure.
What makes Italian chili different than traditional chili?
The meat, seasonings and tomatoes used in this recipe are what make this chili different than a more traditional chili. Tuttorosso Italian Inspiration Tomatoes are so good, I could literally heat them and eat them right out of the can. (This is not an ad or sponsored post, I bought these tomatoes.) The crushed tomatoes are nice and chunky and have basil. The diced tomatoes have vine-ripened diced tomatoes, olive oil, salt, basil, parsley and marjoram. The Sicilian seasoning I used is from The Spice Lab and contains rosemary, thyme, basil, marjoram, oregano, garlic, savory, salt and red pepper flakes.
Here’s how to make Pressure Cooker Italian Chili.
Equipment Needed
- 6 qt electric pressure cooker (I used a Zavor LUX LCD)
- meat turner
- silicone cooking spoon
- measuring spoons
- silicone ladle
Ingredients
- 1 lb ground beef
- 1 lb ground Italian sweet sausage
- 1x 28 oz can Tuttorosso Italian crushed tomatoes
- 2x 14.5 oz can Tuttorosso Northern Herb petite diced tomatoes
- 1x 15 oz can light red kidney beans, drained
- 1x 15 oz can dark red kidney beans, drained
- 1x 15 oz can pink beans, drained
- 1 small onion, minced
- 2 tbsp minced garlic (the kind in a jar)
- 2 tsp Spice Lab Sicilian seasoning
- 1 large green bell pepper
- 1 cup shredded mozzarella cheese
- shredded cheese for the top when serving, optional
Instructions
Plug in the electric pressure cooker and select the saute/brown setting.
Put the ground beef and the ground sausage into the pot and saute it until it’s no longer pink or raw.
Once the beef has started browning, add the onion, garlic and diced bell pepper to the pot.
Once the meat isn’t pink any more, add the undrained beans.
Add the crushed tomatoes to the pot, followed by the diced tomatoes.
Add the seasonings to the pot next.
Give the pot a gentle stir.
Place the lid onto the pressure cooker and close it to seal.
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.
Add the shredded mozzarella cheese to the pot and give the contents of the pot a stir. Note, you don’t have to add the mozzarella to the chili if you don’t want it, your chili will simply wind up being slightly less thick.
As you ladle the chili into bowls you can add some shredded cheese to the top if desired.
Serve and enjoy!
Commonly Asked Questions
Do I need to use 3 different types of kidney beans?
No, not really. I use three different types of because I find the taste to be better. You can use just one or two types of kidney beans if that’s all you have.
How do I store this chili?
Store any leftover chili in an airtight container if eating within a couple of days. Freeze it if eating after that.
What should I serve with this chili?
This chili is great alone as well as with a salad and/or fresh bread. It can be served over rice. It can also be served over pasta, or with come cooked pasta added to it, to make an even more filling dish.
Pressure Cooker Italian Chili
Ingredients
- 1 lb ground beef
- 1 lb ground Italian sweet sausage
- 1x 28 oz can Tuttorosso Italian crushed tomatoes
- 2x 14.5 oz can Tuttorosso Northern Herb petite diced tomatoes
- 1x 15 oz can light red kidney beans, drained
- 1x 15 oz can dark red kidney beans, drained
- 1x 15 oz can pink beans, drained
- 1 small onion, minced
- 2 tbsp minced garlic (the kind in a jar)
- 2 tsp Spice Lab Sicilian seasoning
- 1 large green bell pepper
- 1 cup shredded mozzarella cheese
- shredded cheese for the top when serving, optional
Instructions
Plug in the electric pressure cooker and select the saute/brown setting.
Put the ground beef and the ground sausage into the pot and saute it until it's no longer pink or raw.
Once the beef has started browning, add the onion, garlic and diced bell pepper to the pot.
Once the meat isn’t pink any more, add the undrained beans.
Add the crushed tomatoes to the pot, followed by the diced tomatoes.
Add the seasonings to the pot next.
Give the pot a gentle stir.
Place the lid onto the pressure cooker and close it to seal.
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.
Add the shredded mozzarella cheese to the pot and give the contents of the pot a stir. Note, you don't have to add the mozzarella to the chili if you don't want it, your chili will simply wind up being slightly less thick.
As you ladle the chili into bowls you can add some shredded cheese to the top if desired.
Serve and enjoy!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 427Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 64mgSodium: 1057mgCarbohydrates: 34gFiber: 8gSugar: 7gProtein: 28g
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.