pressure cooker chili

This Instant Pot chili is a blend of beef, beans, tomatoes and spices, all simmered together in a pressure cooker until tender and flavorful. The easiest way to make chili; everyone will think you spent all day on it!

Instant Pot Chili

olive oil

beef (I use 90% lean)

onion (finely diced)

garlic

can diced tomatoes (do not drain)

tomato sauce

beef broth

chili powder

cumin

smoked paprika

cocoa powder

sugar

salt

ground pepper

kidney beans (drained and rinsed)

can pinto beans (drained and rinsed)

toppings

Turn your Instant Pot to Saute, then select More. Add the olive oil to the pot. Add the meat and cook until browned, breaking up the beef with a spatula as you stir.

Add the onion and cook for 3 more minutes or until softened.

Add the garlic, tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, pepper and beans to the pot.

Turn the Instant Pot to the Chili/Beans setting and place the lid on the pot. Cook for 20 minutes. Release the pressure either manually or allow it to release naturally.

Serve with assorted toppings.

Make a pot of meaty and comforting chili with the help of my favorite culinary time machine: the pressure cooker. The original recipe for this pressure cooker chili was concocted for one of my favorite episodes of Good Eats. But, I cooked it recently and found it sorely wanting…flavor. I also really wanted to get rid of the jar of salsa originally called for. So, here’s the new and improved pressure cooker chili, this time with more flavor. Oh, in case you don’t have a pressure cooker, you can execute this in a covered Dutch oven in a 350°F oven but it’s going to take about 5 hours. Me, I’ll take the pressure cooker any day.This recipe first appeared in Season 8 of Good Eats.

Pressure Cooker Chili

stew meat ((we

fire-roasted tomatoes, undrained

tortilla chips

chipotle chiles, roughly chopped

adobo sauce

onion

sage

dried Mexican oregano

(12-ounce) bottle lager ((actually, nearly any beer will do, with the exception of "light" beer))

peanut oil

Half an hour before cooking, toss meat with the salt, chili powder, and cumin.

When ready to cook, place the tomatoes, chips, chiles, adobo, garlic and onion flake, sage, oregano, liquid smoke, and half of the beer in the pressure cooker pot and bring to a simmer. 

Put a 12-inch cast iron skillet over high heat for 5 minutes. Toss the meat with the oil.

When the pan is hot, brown the meat in two batches, moving each batch to the pressure cooker as it’s finished. Finally, deglaze the skillet with the other half of the beer. Scrape the pan to thoroughly release/dissolve any solids. Add the remaining beer to the pressure cooker and stir ingredients together. Lid up and bring the cooker up to pressure (always familiarize yourself with the instruction manual as various makes and models work differently). When the cooker starts to whistle, back down on the heat to just maintain pressure.

Cook 40 minutes, then kill the heat and allow the pressure to reduce naturally, about 5 minutes. Carefully open the cooker and stir a few times, then cool 15 minutes before serving.

This is the best Instant Pot Chili recipe, and it&#x27;s so quick and easy to make in your pressure cooker! This hearty beef chili recipe is perfect for weeknight meals, Sunday dinner, and entertaining.

beef (90% lean recommended*)

garlic (minced)

red bell pepper (chopped)

chili powder (see note)

oregano

garlic powder

brown sugar

black pepper

tomato paste

can fire roasted crushed tomatoes

kidney beans (rinsed and drained)

can black beans

Press Saute to turn on saute setting on Instant Pot. Add the olive oil and heat until hot. Add the onion and cook for 2 minutes, until onion starts to soften.

Add the ground beef and cook, stirring to crumble the meat, until beef is browned, about 5 minutes.

Stir in the garlic and then press Cancel to turn off the pot.

Add the bell pepper, chili powder, cumin, dried oregano, garlic powder, brown sugar, salt, pepper, tomato paste and broth to the pot. Stir and scrape up any bits that are stuck to the bottom of the pot.

Add the crushed tomatoes and beans on top of the other ingredients and DO NOT STIR the tomatoes or beans in. This will help to prevent you from getting a burn warning during pressure cooking.

Close the Instant Pot lid and turn the steam release valve to the sealing position. Pressure cook on high pressure for 15 minutes. The Instant Pot will take some time to reach pressure and then the cook time will start counting down.

When the cook time ends, let the pressure release naturally for 10 minutes by leaving the Instant Pot alone. Then quick release the remaining pressure by carefully turning the steam release valve to the venting position using the handle of a long spoon. Once the steam finishes escaping and the pin drops down, open the Instant Pot lid.

Stir chili and serve with toppings, as desired.

https://embed.mediavine.com/videos/csiyt2dflxm3hdisylfs

This is the best Instant Pot Chili recipe, and it’s so quick and easy to make in your pressure cooker! This hearty beef chili recipe is perfect for weeknight meals, Sunday dinner, and entertaining.

Combine the incredibly delicious flavours of chili and buffalo chicken with this Instant Pot / Slow Cooker Buffalo Chicken Chili! This easy, mouthwatering chili is low FODMAP (in servings of up to 1 cup) with an easy Paleo/Whole30 option and can be on your table in about an hour.

Instant Pot / Slow Cooker Buffalo Chicken Chili (Low FODMAP, Paleo / Whole30 Option)

tbsp ghee

red bell pepper, chopped

celery, sliced*

chicken

28 oz can diced tomatoes, with juice

lima beans** (optional, omit

tbsp coconut aminos

chives

tbsp chili powder

tsp cumin

tsp sea salt (or

½ tsp ground black pepper (or

cilantro leaves,

Hit "Sauté" on your 6-quart Instant Pot or 8-quart Instant Pot and add ghee to the pot. 

Once the display reads "Hot," add red bell pepper and celery and sauté for 3 minutes, stirring occasionally. Add ground chicken and break it up into small pieces using a plastic spoon. Sauté chicken with vegetables until chicken is no longer pink, about 7 minutes. 

Hit “Cancel” on the Instant Pot. Add can of diced tomatoes with juice and, if needed, scrape the bottom of the pot clean with a plastic spoon.

Stir in lima beans (if using them), hot sauce, coconut aminos, dried chives, chili powder, cumin, salt and pepper.

Close the lid and set the pressure release valve to "Sealing." Press the "Pressure Cook" button and set the timer for 30 minutes.

Once the cooking cycle has completed, quick release the pressure. Open the lid. 

Stir in chopped scallions. Garnish with additional scallions and fresh cilantro leaves (optional). If not Paleo/Whole30, optionally serve with low FODMAP tortilla chips, lactose-free cheese and/or lactose-free sour cream and enjoy! Paleo / Whole30 / Low FODMAP: this chili would also go well served over a baked potato.

INSTANT POT INSTRUCTIONS:

Place a large skillet on the stove top on medium high heat and add ghee to the pan. Once the skillet is hot, add red bell pepper and celery and sauté for 3 minutes. Add ground chicken to the pan and break up meat into small pieces. Sauté ground chicken with vegetables until the chicken is no longer pink, about 7 minutes.

Add can of diced tomatoes with juice to the pan and scrape the bottom of the pan clean with a plastic spoon. Remove skillet from heat, and using a heat-resistant spatula, scrape contents into a slow cooker (I use a 6-quart Crock-Pot). 

Stir in lima beans (if using them), hot sauce, coconut aminos, dried chives, chili powder, cumin, salt and pepper. Close lid and set timer for 6-8 hours on low or 4 hours on high.

Once the cooking time is finished, remove lid and stir in chopped scallions. Garnish with additional chopped scallions and fresh cilantro leaves (optional). If not Paleo/Whole30, serve with low FODMAP tortilla chips, lactose-free cheese and/or lactose-free sour cream and enjoy! Paleo / Whole30 / Low FODMAP: this chili would also go well served over a baked potato.

SLOW COOKER INSTRUCTIONS:

This is the BEST Instant Pot vegetarian chili, featuring two beans, lentils, and a robust flavor. (It's vegan too.) Pressure cooker chili is fast and easy!

Best Ever Instant Pot Vegetarian Chili

onions

green bell pepper

fennel seeds

dry brown or green lentils

tomatoes

can crushed fire roasted tomatoes

vegetable broth

onion powder

cumin, divided

chili powder*

kidney beans

black beans

garlic clove, grated

For serving: sour cream

Turn on Saute mode

and add the olive oil to the Instant Pot. When it is heated, add the onion, pepper, and fennel seeds and saute for 6 to 7 minutes until translucent. Add the lentils, tomatoes, broth, kosher salt, onion powder, garlic powder, oregano, 1 teaspoon cumin, and 3 tablespoons chili powder. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.

Cook on High Pressure for 12 minutes

Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 15 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)

Quick release

Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.

Add the final flavorings

Drain and rinse the beans. Stir in the beans, grate in the garlic (using a microplane is easy), and add the remaining 1 teaspoon chili powder and 1 teaspoon cumin. Allow it to rest for 5 minutes before serving. Taste and season with additional salt and fresh ground pepper as necessary.

Load it up

Load up with toppings, as they provide the final flavoring! Use sour cream or cashew cream, shredded cheese, hot sauce, cilantro, sliced green onion, roasted and salted pepitas, or your other favorite toppings. 

This Instant Pot White Chicken Chili is creamy and hearty with just the right amount of spice! Loaded with lean chicken, white beans, green chiles and corn it's sure to be a crowd pleaser!&nbsp;

Instant Pot White Chicken Chili

boneless, skinless chicken breasts

chicken broth

540 ml canned white kidney beans (drained & rinsed (19 ounces))

341 ml canned corn ((12 ounces), drained)

onion (finely chopped)

127 ml canned green chiles ((4.3 ounces))

oz cream cheese (room temperature)

Add chicken breasts to Instant Pot (I use a 6 quart smart wifi Instant Pot).

Pour in chicken broth, beans, corn, onion, green chiles, chili powder and salt. Stir.

Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 10 minutes. It will take 10-15 minutes to start counting down the cook time.

Once the cook time is over, let the pressure release naturally for 10 minutes. Then open the valve and remove the lid.&nbsp;

With two forks, either shred the chicken right in the Instant Pot or remove to a cutting board to shred. Add chicken back into the chili.

Cut cream cheese into very small pieces and add into the chili, Stir until melted and smooth.&nbsp;

Serve with chips, avocado, lime wedges, salsa, cheese, jalapenos -- whatever your favorite toppings are!

https://www.youtube.com/watch?v=d-p59gKHFWc

This Instant Pot White Chicken Chili is creamy and hearty with just the right amount of spice! Loaded with lean chicken, white beans, green chiles and corn it’s sure to be a crowd pleaser!

RECIPE: 
4 boneless, skinless chicken breasts
2 cups low sodium chicken broth
540 ml canned white kidney beans drained & rinsed (19oz)
341 ml canned corn (12oz), drained
1 medium onion finely chopped
127 ml canned green chiles (4.3oz)
2 teaspoons chili powder
1/2 teaspoon salt
4 oz cream cheese 

PRINTABLE RECIPE AND NUTRITION INFO: https://www.thereciperebel.com/instant-pot-white-chicken-chili/

Instant Pot Chicken Chili recipe | The Recipe Rebel

Instant Pot Chili Con Carne with a complex &quot;all day simmered flavor&quot; will win you a blue ribbon and make you a star with your family.

Instant Pot Chili Con Carne

Tablespoons Extra Virgin Olive Oil

Yellow/Brown Onion (diced)

Red Bell Pepper (diced)

Jalapeño Peppers (stems and seeds removed, finely diced)

Tablespoons Fresh Garlic (minced)

Cumin

Tablespoon Chili Powder

Oregano

Sea Salt

½ teaspoon Freshly Ground Black Pepper

Lean Gound Beef

Worcestershire Sauce

Tomatoes

Beef Broth ((or fresh water))

Black beans (rinsed/drained)

Kidney beans (rinsed/drained)

Pinto Beans (rinsed/drained)

Tablespoon Premium Fish Sauce

Ghirardelli Premium Cocoa Powder

Ground Cinnamon (choose this or cocoa, not both)

Push Sauté or Browning button on your Instant Pot and allow to fully heat.

Add oil to the cooking pot and swirl to coat bottom.

Add ground beef, breaking it up well with a meat chopper/masher or wooden spoon and sauté until slightly browned. Drain off any excess fat, if desired.

Add onions, bell pepper, jalapeños,&nbsp;garlic, cumin, chili powder, oregano, salt and pepper and sauté for three minutes.

Add Worcestershire Sauce, fish sauce &amp; cocoa powder (if using), tomatoes, water and beans and stir.

Lock the lid and close pressure value. Cook at high pressure (most machines default to high) for 5 minutes.

When beep sounds, wait 10 minutes and then release the rest of the pressure.

Open pot and give it a good stir. Chili will be a bit liquidity.

Serve as it or select Sauté and simmer until you get the consistency desired.

This is the easiest Instant Pot Ground Beef Chili, made using frozen ground beef, beef broth, dried spices, and canned tomatoes for a weeknight meal you&#x27;ll love!

Frozen Ground Beef Chili

(15 oz) beef broth

chipotle chili powder

coriander

paprika

pepper

beef bouillon

(14.5 oz) crushed tomatoes

In the pressure cooking pot, combine the beef...

In the pressure cooking pot, combine the beef broth, chili powder, chipotle chili powder, coriander, cumin, garlic powder oregano, dried minced onion, salt, pepper, sugar, and beef bouillon, and stir until well combined.

Place a trivet in the bottom of the...

Place a trivet in the bottom of the cooking pot and lay the frozen beef flat on top. Add the crushed tomatoes on top. (It’s OK if some tomatoes fall down, but the majority of the tomatoes should be on top of the frozen ground beef.)

Lock the lid in place. Select High Pressure...

Lock the lid in place. Select High Pressure and set the cook time for 10 minutes. Let the pressure release naturally for 10 minutes, then finish with a quick release. 

When the valve drops, carefully remove the lid....

When the valve drops, carefully remove the lid. Gently move the ground beef off the trivet and remove the trivet from the cooking pot. Spoon about 1/4 cup of juices into a blender jar or food processor, then add 1 can of kidney beans to the blender jar and blend until smooth.

Use a wooden spoon or hamburger separator and...

Use a wooden spoon or hamburger separator and break up the ground beef in the cooking pot until small and well-combined.

Add the blended beans to the cooking pot,...

Add the blended beans to the cooking pot, then stir well to combine. Add the remaining can of kidney beans and stir. Season with additional salt and pepper to taste.

If you prefer a thicker chili, you can...

If you prefer a thicker chili, you can stir in up to 1/2 cup of finely crushed tortilla chips and let rest uncovered for 10 minutes.

Serve with your favorite toppings.

Instant Pot Chipotle Chili is the easiest and fastest way to make chili at home. It's spicy, homemade, comfort food that will keep you warm and makes for a great one pot family dinner. Leftovers taste even better the next day!

Top 29 pressure cooker chili recipes from across the web

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Top 29 pressure cooker chili recipes from across the web

The most viewed pressure cooker chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Chili

Pressure Cooker Chili

Instant Pot Chili

Instant Pot / Slow Cooker Buffalo C...

Best Ever Instant Pot Vegetarian Ch...

Best Ever Instant Pot Vegetarian Ch...

Instant Pot White Chicken Chili

Instant Pot Chili Con Carne

Frozen Ground Beef Chili

Instant Pot Chipotle Chili (Pressur...

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The most viewed pressure cooker chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine