Quick and Easy Pressure Cooker Chili Recipe

Are you tired of slaving away in the kitchen for hours just to make a simple pot of chili? Well, I have the answer for you! Our Pressure Cooker Chili Recipe is the quick and easy solution that will have your taste buds dancing and your family begging for seconds. With just a few simple ingredients and 20 minutes of your time, you can create a hearty, delicious meal that is sure to please everyone.

Not only is this recipe quick and easy, but it’s also incredibly versatile. You can customize the spice level to your liking by adjusting the amount of chili powder and adobo sauce you use. Plus, you can easily swap out ingredients to make it vegetarian or add other meats to switch up the flavor profile.

What’s even better? This recipe is made in a pressure cooker, which saves you time and money on electricity or gas bills. It’s an environmentally friendly option that will have you feeling good about what you’re cooking while still producing a delicious meal.

So why not give our Pressure Cooker Chili Recipe a try? You won’t regret it!

Why You’ll Love This Recipe

Pressure Cooker Chili
Pressure Cooker Chili

Looking for a hearty meal that’s easy and satisfying to prepare, then you must try this pressure cooker chili recipe that I’m about to introduce. This chili combines a rich tomato sauce, robust spices like ground cumin, and chili powder with tender beef or beans to make it a delicious and healthy meal option.

But why will you love this recipe? First, it is incredibly quick to cook, requiring only 20 minutes of preparation time once all the ingredients are gathered. The setting up procedure is simplified with the amazing Instant Pot pressure cooker – you do not have to babysit it like with a regular pot of chili simmering on the stove for hours. Instead, you just throw everything into the pot and let it work its wonder using high-pressure cooking.

Secondly, it’s incredibly delicious, providing all the classic flavors expected from hearty beef or bean chili but in half of the time. With a carefully measured combination of ingredients such as adobo sauce and chipotle chiles in adobo, this chili recipe will unleash flavors far beyond any classic recipe you have known before. And if you’re feeling adventurous in your next weeknight dinner pursuit? A cold beer blends perfectly well with your steaming hot bowl of Instant Pot Chili for an adult twist on this famously good meal.

Finally, it’s entirely customizable – whether you are looking for a vegetarian version of the dish or planning on feeding an army – this recipe easily accommodates many variations. You control how much heat (or mildness) goes into the dish by adjusting the added chipotle chiles in adobo sauce.

In sum, the ease of preparation coupled with its delicious taste makes this pressure cooker chili recipe undeniably fantastic. Whether you are a busy parent who looks to provide wholesome meals that are stress-free yet scrumptious or just looking forward to exploring new culinary territory, this award-winning instant pot beef chili recipe will fit both bills exceptionally well!

Ingredient List

 A steamy bowl of comfort on a chilly night.
A steamy bowl of comfort on a chilly night.

Let’s get the ingredients ready!

To make this pressure cooker chili recipe, we will need:

  • 1 lb. ground beef
  • 1 large onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 green bell pepper, seeded and finely chopped
  • 2 tbsp. vegetable oil
  • 2 tbsp. chili powder
  • 2 tsp. ground cumin
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 can (8oz) tomato sauce
  • 1 tbsp. tomato paste
  • 1 tbsp. adobo sauce (from a can of chipotle chiles in adobo)
  • salt (preferably kosher salt) to taste
  • 1 cup beef broth or beer
  • 1 can (15oz) kidney beans or black beans, drained and rinsed

These ingredients make a classic and hearty beef chili that is delicious and perfect for any occasion. Don’t forget to have some tortilla chips and salsa on hand for serving!

The Recipe How-To

 The perfect balance of heat and flavor in every bite.
The perfect balance of heat and flavor in every bite.

Now that you have gathered all the ingredients, it’s time to make this delicious chili recipe. Follow these simple steps:

Step 1: Saute Beef and Vegetables

First, turn on your pressure cooker to saute mode and add oil. When hot, add the onions and garlic and sauté for about 5 minutes or until they are translucent. Then, add the ground beef and cook until brown.

Step 2: Add in Remaining Ingredients

Once the ground beef is cooked, add the remaining ingredients: tomato sauce, tomato paste, beef broth, adobo sauce, chipotle chiles in adobo, canned diced tomatoes, chili powder, ground cumin, kosher salt, and beer. Give everything a good stir.

Step 3: Pressure Cook

Close the lid of the pressure cooker and make sure that it is locked securely in place. Set the pressure cooker to high pressure for 20 minutes using the manual button. The time it takes for your pressure cooker to come up to pressure will vary depending on your specific cooker model.

Step 4: Natural Release or Quick Release

After the cooking cycle is over, you can perform a natural release or a quick release. A natural release means allowing the pressure to release naturally which can take up to 20 minutes. A quick release means turning the valve to venting position immediately after cook time has ended which will cause all of the steam to escape immediately.

Step 5: Serve and Enjoy

Once the pressure cooker has released all its pressure, open its lid carefully by releasing any remaining steam slowly from the valve. Your instant pot beef chili is now ready! Serve it hot with some tortilla chips, guacamole, cheese, sour cream or any other toppings of your choice.

Substitutions and Variations

 Hearty chunks of beef and beans in a savory tomato broth.
Hearty chunks of beef and beans in a savory tomato broth.

When it comes to chili, everyone seems to have a different recipe and preference for ingredients. If you’re looking to switch things up or accommodate dietary restrictions, here are some substitutions and variations that you can try with this pressure cooker chili recipe.

For a vegetarian version, simply replace the ground beef with an equal amount of chopped mushrooms or textured vegetable protein (TVP). You can also add extra beans, like kidney beans or black beans, for a heartier chili.

If you don’t have adobo sauce or chipotle chiles in adobo on hand, you can substitute them with 1-2 teaspoons of smoked paprika for a similar smoky flavor.

Spice lovers can kick up the heat by adding extra chili powder or red pepper flakes. On the other hand, if you prefer a milder chili, reduce the amount of chili powder or omit it altogether.

To make this recipe gluten-free, use gluten-free beer and check that all other ingredients, including the canned tomato products and spices, are labeled gluten-free.

If you’re short on time, skip the step of sautéing the onions and bell peppers in the Instant Pot and simply add them with the ground beef. You’ll still end up with a tasty chili in less time.

There are also countless ways to customize your toppings for your chili. Some classic options include shredded cheese, chopped green onions, diced avocado, sour cream, and cilantro. For a bit of crunch, crush up some tortilla chips on top or serve with cornbread on the side.

No matter what substitutions or variations you choose to make for this pressure cooker chili recipe, don’t be afraid to experiment and make it your own.

Serving and Pairing

 This pressure cooker chili is a one-pot wonder.
This pressure cooker chili is a one-pot wonder.

Now that you’ve made this savory chili, it’s time to serve it up and enjoy the fruits of your labor. A great way to serve this dish is in a deep bowl, topped with some diced avocado, shredded cheese or sour cream.

This recipe pairs well with some crunchy tortilla chips or a slice of crusty bread to dip into the thick and hearty sauce. You can also add some heat with a side of fresh salsa or chopped jalapeno peppers.

For a perfect beverage pairing, crack open a cold beer to complement the bold flavors of the chili. An IPA or a lager would be an excellent choice to wash down each bite of beef, beans, and spices.

If you’re feeling inspired to continue cooking after this pot of chili, try pairing it with some cornbread muffins or a salad for a complete meal. The possibilities are endless!

Whether you’re snuggled up on the couch or entertaining guests, you can’t go wrong with serving a big bowl of homemade chili. So grab your favorite utensil and get ready to indulge in this classic comfort food.

Make-Ahead, Storing and Reheating

 Get ready for a flavor explosion in your mouth!
Get ready for a flavor explosion in your mouth!

Cooking chili in a pressure cooker provides a quick solution for hectic weeknights, and making it ahead of time is even better. This pressure cooker chili recipe can be stored in the fridge or freezer for easy reheating later. Chili always tastes better on the second day, and this recipe is no exception.

To make-ahead: After cooking, let the chili cool to room temperature before transferring it to an airtight container. Store the chili in the fridge for up to 3 days or freeze it for up to 3 months. To reheat, transfer the chili into a pot and heat over medium heat until warm.

When storing leftovers, I highly recommend separating the chili from the toppings (such as cheese, cilantro, or sour cream) to prevent them from getting mushy. Toppings can be stored separately in small containers.

Reheating any leftovers of this pressure cooker chili recipe is quick and easy. Simply reheat in the microwave or on the stovetop until warm. If reheating on a stovetop, add a splash of water or broth to help loosen up the chili.

It’s always good to have extra servings of chili tucked away in your freezer– especially during fall and winter when you’re craving something warm and comforting.

Tips for Perfect Results

 The beauty of the pressure cooker: chili in a fraction of the time.
The beauty of the pressure cooker: chili in a fraction of the time.

Cooking chili in a pressure cooker can be a bit tricky, especially if you’re new to using this type of kitchen gadget. To help you achieve flawless results, I’ve gathered some tips and tricks that are sure to lead you to your best chili recipe ever.

The first tip is to use the saute mode on your Instant Pot or pressure cooker before adding any ingredients. This will allow the pot to heat up and get hot before you add the oil, garlic, ground beef, onions and other vegetables. In turn, this helps seal in the flavors and produce tender beef.

Secondly, don’t skimp on seasoning. This dish isn’t designed to be bland nor too spicy – it’s all about balance so make sure you have enough kosher salt and chili powder to accentuate the flavors. Still, use them sparingly because a little goes a long way.

Next up, keep an eye on the cooking time. 20 minutes should suffice but depending on your recipe and altitude, it can vary. If your chili is too watery, select the saute function after cooking under high pressure for 5 minutes and whisk 1 tablespoon of cornstarch with water in a small bowl then stir into chili until well combined. Stir frequently until the mixture begins to thicken.

You can alternate meat choices such as turkey or chicken as long as they’re tightly packed while cooking so that they release minimum amount of moisture while the pressure builds up within.

To top it off, serve immediately or refrigerate it overnight for more flavorful output without running out of time especially when entertaining guests.

Lastly, there’s no hard and fast rule for variations in toppings – feel free to add crushed tortilla chips, salsa, cheese or beer for an added dimension to your experience.

By following these simple tips and using quality ingredients such as ground cumin or adobo sauce while cooking properly-spiced chili in a reliable pressure cooker will guarantee success every time!

Bottom Line

In conclusion, the Pressure Cooker Chili Recipe is an ideal choice for a quick, easy and satisfying meal that is packed with bold flavors. With minimal prep and cook time of just 20 minutes in an instant pot or pressure cooker, this chili recipe will become a staple in your weeknight dinner rotation. Whether you’re cooking for a crowd, hosting game night, or craving comfort food on a chilly day, this award-winning recipe is sure to impress.

With simple ingredients such as ground beef, chili powder, tomato paste and beans, this recipe is easy to customize with your favorite toppings and variations. Whether you prefer to keep it classic with some shredded cheese and sour cream or go all out with fresh cilantro, diced avocado or crunchy tortilla chips, there’s no wrong way to enjoy this hearty beef chili.

Plus, with the ability to make this dish ahead of time and store it for later or reheat it for leftovers, it’s perfect for meal prep and busy schedules. And if you’re looking to enhance the flavor even more, consider pairing it with some refreshing salsa and a cold beer.

Overall, the Pressure Cooker Chili Recipe is tried and true – a fan-favorite that has won over crowds for its simplicity and bold taste. So grab your instant pot or pressure cooker, gather your ingredients and get ready to indulge in what could easily become your new go-to chili recipe.

Pressure Cooker Chili

Pressure Cooker Chili Recipe

From Alton Brown. This is the first dish I made in my pressure cooker. It couldn't have been easier.
No ratings yet
Prep Time 15 mins
Cook Time 35 mins
Course Main Course
Cuisine Tex-Mex
Calories 956.8 kcal


  • 3 lbs stew meat (beef, pork, and or or lamb)
  • 2 teaspoons peanut oil
  • 1 1/2 teaspoons kosher salt
  • 1 (12 ounce) bottle beer, preferably a medium ale
  • 1 (16 ounce) container salsa
  • 30 tortilla chips
  • 2 chipotle chiles in adobo, chopped
  • 1 tablespoon adobo sauce (from the chipotle peppers in adobo)
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin


  • Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
  • Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
  • Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
  • Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.

Your Own Notes


Serving: 499gCalories: 956.8kcalCarbohydrates: 13gProtein: 64.9gFat: 68.3gSaturated Fat: 27gCholesterol: 227.9mgSodium: 1645.6mgFiber: 2.9gSugar: 4.4g
Keyword < 60 Mins, Meat, Pork, Pressure Cooker, Stove Top
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You

None found