Quick Pressure Cooker Chili

A Cozy Evening Starts

One chilly evening, I decided to make my favorite Quick Pressure Cooker Chili. The sky was darkening, and I could feel the cool air creeping into my home. I loved how cooking filled my kitchen with warmth and delightful smells. I gathered all my ingredients: ground beef, beans, diced tomatoes, and spices. As I placed them on the counter, I felt excited about the comfort this dish would bring.

Cooking with Joy

I turned on my Instant Pot and poured in some olive oil. The oil sizzled as I added the ground beef. It began to brown, and I could smell its rich aroma filling the kitchen. I chopped a yellow onion and minced some garlic, tossing them in with the beef. Sautéing these ingredients always brought back memories of family dinners and laughter around the table. I stirred everything together, feeling like a true chef as I added my special blend of spices.

A Splash of Flavor

Next came the star of the show: the chili seasoning mix! I poured in the diced tomatoes, tomato sauce, and beef stock, creating a vibrant red mixture. As I added the unsweetened cocoa powder, I could hardly believe how such a small ingredient could change everything. It added a secret depth of flavor that made my chili unique. I gently folded in the kidney and pinto beans, imagining how each bite would be packed with deliciousness. I sealed the lid and set my Instant Pot to cook.

Sharing the Warmth

After twenty minutes, the chili was ready! I carefully released the pressure and opened the lid, revealing a pot of steaming goodness. I served it in bowls, topping each with a sprinkle of cheese and a dollop of sour cream. As I took my first bite, I felt warmth spread through me. I was proud to share my Quick Pressure Cooker Chili with my family. It was a comforting meal, perfect for a cold night, reminding me of the simple joys of home and the love that cooking brings.

Chef’s Notes-Quick Pressure Cooker Chili

• Chop the onion and mince the garlic ahead of time. This can save you precious minutes during the cooking process.
• Make sure the Instant Pot is fully heated before adding the ground beef. This ensures a good sear, which enhances flavor.
• Don’t skip the sautéing step! Browning the meat and cooking the aromatics brings depth and richness to the chili.
• Taste the chili before serving. If you prefer more heat, consider adding some chopped jalapeños or a pinch of cayenne pepper while cooking.
• This chili can be made in advance and stored in the refrigerator for up to 3 days. The flavors deepen as it sits! It also freezes well for up to 3 months—just make sure to let it cool completely before freezing.
• This chili pairs beautifully with cornbread, rice, or tortilla chips. Consider serving it with a side salad for a balanced meal.
• Feel free to mix and match the beans based on your preference or what you have on hand. Black beans or chickpeas can be great alternatives.
• For a vegetarian version, replace the ground beef with lentils or a meat substitute, and use vegetable broth instead of beef stock.
• The unsweetened cocoa powder adds a unique depth to the flavor—don’t skip it! It’s a secret ingredient that enhances the chili’s richness.

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Quick Pressure Cooker Chili

0.0 from 0 votes

Course: Main Course, SoupCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

450

kcal

Resting Time

5

minutes

Total time

40

minutes

Dive into the world of effortless cooking with this Quick Pressure Cooker Chili! Packed with robust flavors from tender beef, hearty beans, and a medley of spices, this dish is your ticket to a comforting meal without the fuss. Perfect for busy weeknights, this chili is a game-changer, bringing the warmth of a slow-cooked meal in a fraction of the time. Channel your inner culinary star and impress your family with this delightful, savory creation that’s sure to become a household favorite!

Ingredients

• 2 tablespoons extra virgin olive oil

• 1.5 pounds lean ground beef

• 1 large yellow onion chopped finely

• 2 teaspoons minced fresh garlic

• 1 28-ounce can diced tomatoes with juice

• 3 8-ounce cans tomato puree

• 1 cup beef stock

• 3 tablespoons chili seasoning mix

• 1 tablespoon ground cumin seeds

• 1 tablespoon smoked paprika powder

• 1 tablespoon unsweetened cocoa powder

• 2 teaspoons white granulated sugar

• 2 teaspoons sea salt

• 1 teaspoon freshly ground black pepper

• 1 15-ounce can red kidney beans drained and rinsed

• 1 15-ounce can pinto beans drained and rinsed

• Optional toppings

• shredded cheddar cheese

• chopped fresh tomatoes

• sliced green onions

• sour cream

Directions

• Browning the Beef – Set your Instant Pot to the Sauté function on high heat. Pour in the olive oil and let it heat up for about a minute. Add the ground beef and cook until it’s browned all over, breaking it apart with a spatula as you go. This should take about 5 minutes.
• Adding Beans and Cooking – Gently fold in the drained kidney and pinto beans into the mixture. Secure the lid on your Instant Pot and set it to the Chili/Beans setting for 20 minutes.
• Releasing Pressure and Serving – Once cooking is complete, allow the pressure to release naturally for about 5 minutes before manually releasing any remaining pressure. Carefully remove the lid and give the chili a good stir. Serve hot with your choice of toppings.

Equipment

• instant pot
• silicone spatula set

Notes

• For a richer flavor profile, consider adding a splash of red wine during the deglazing step. This chili pairs wonderfully with cornbread or over a bed of rice for a heartier meal. Feel free to experiment by adding bell peppers or jalapeños for an extra kick!

Nutrition Facts

• Calories: 450kcal
• Fat: 20g
• Saturated Fat: 7g
• Cholesterol: 80mg
• Sodium: 900mg
• Potassium: 1200mg
• Carbohydrates: 30g
• Fiber: 8g
• Sugar: 6g
• Protein: 35g
• Vitamin A: 800IU
• Vitamin C: 20mg
• Calcium: 100mg
• Iron: 5mg

FAQ- Quick Pressure Cooker Chili

Can I use dried beans instead of canned?

Yes, you can use dried beans, but they need to be soaked and cooked separately before adding them to the chili, as they will require a longer cooking time.

How can I make this chili spicier?

To add more heat, incorporate diced jalapeños, cayenne pepper, or a splash of hot sauce to your taste preference.

Is this chili gluten-free?

Yes, this recipe is naturally gluten-free. Just be sure to check that your chili seasoning mix is gluten-free as well.

Can I make this recipe without an Instant Pot?

Absolutely! You can prepare this chili in a regular pot on the stove. Just allow more time for simmering (about 45 minutes to an hour) after adding all the ingredients to develop the flavors.

What toppings do you recommend for the chili?

Popular toppings include shredded cheddar cheese, sour cream, sliced green onions, diced avocado, and fresh cilantro. You can also add crushed tortilla chips for extra crunch!