This pressure cooker chili delivers all the deep, slow-simmered flavor you want in a fraction of the time. It’s a satisfying one-pot meal, loaded with ground beef, three types of beans, and smoky bacon. The spice blend gives it a classic chili flavor that is rich but not too spicy.
From start to finish, you can have a hearty bowl of chili on the table in under an hour. The pressure cooker does the hard work, making the meat tender and bringing all the flavors together beautifully. It’s a straightforward recipe for a comforting weeknight dinner.
Why will you love Pressure Cooker Chili?
Sautéing the bacon, aromatics, and beef directly in the pot builds a foundation of flavor before you even start pressure cooking.
Pressure cooking forces liquid into the meat, making it very tender while quickly melding the flavors of the spices, tomatoes, and stock.
Using canned beans and tomatoes makes this recipe convenient and quick, eliminating the need for soaking beans overnight.
Pressure Cooker Chili Ingredients
• Ground Beef: An 85/15 lean-to-fat ratio provides good flavor without being overly greasy. You can use leaner beef if you prefer.
• Bacon: Thick-cut bacon will hold its shape better and provide a chewier texture in the final chili.
• Fire-Roasted Tomatoes: These canned tomatoes have a slightly smoky, charred flavor that adds another layer of complexity to the chili.
• Beans: This recipe uses a trio of kidney, pinto, and black beans, but feel free to use any combination of your favorite canned beans.
• Chili Powder: Store-bought chili powder is a blend of spices. Different brands have different heat levels, so adjust to your taste.
Exact quantities are in the recipe card below.
How to Make Pressure Cooker Chili
Step 1: Build the Flavor Base
Start by setting your pressure cooker to Sauté. Cook the bacon until it’s crisp, then remove it, leaving the fat behind. Use that flavorful fat to cook the onion and bell pepper until they soften, then brown the ground beef.
Step 2: Add Spices and Liquids
Toast the spices and tomato paste with the beef to deepen their flavor. Then, add the beef stock, tomatoes, beans, and most of the cooked bacon. Stir everything together, making sure to scrape up any flavorful bits from the bottom of the pot.
Step 3: Pressure Cook and Serve
Lock the lid and cook on high pressure for 20 minutes. Let the pressure release naturally for 10 minutes before releasing the rest. Give it a final stir and serve hot with all your favorite toppings.
How to Store and Freeze Pressure Cooker Chili
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Chili also freezes well for up to 3 months. To reheat, gently warm it on the stovetop or in the microwave until heated through.
Expert Tips for Pressure Cooker Chili
For food safety, ground meat should be cooked to a minimum internal temperature of 160°F (71°C).
If your pressure cooker does not have a ‘Chili’ setting, the ‘Manual’ or ‘Pressure Cook’ setting on high for 20 minutes works just as well.
To adjust the spice level, you can add more jalapeño or a pinch of cayenne pepper with the other spices.
Rinsing the canned beans before adding them to the pot helps to remove excess sodium and starch.
What to Serve with Pressure Cooker Chili?
Serve this chili hot with your favorite toppings like shredded cheddar cheese, sour cream, chopped cilantro, and a squeeze of fresh lime juice.
Pressure Cooker Chili Recipe FAQs
Can I use ground turkey instead of beef?
Yes, ground turkey or chicken are great substitutes. Since they are leaner, you may want to add a tablespoon of olive oil to the pot before sautéing the onions and peppers.
How can I make this on the stovetop?
To make this on the stove, follow the same sautéing steps in a large pot or Dutch oven. After adding all the ingredients, bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 1 to 1.5 hours, stirring occasionally.
Is this chili very spicy?
This chili is mild to medium in heat. The main source of heat is the optional jalapeño and the chili powder. For a milder chili, omit the jalapeño. For a spicier version, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
Pressure Cooker Chili
Ingredients
- 1 ½ pounds ground beef 85/15 lean, 680 g
- 6 slices bacon chopped
- 1 medium red onion chopped
- 1 red bell pepper seeded and chopped
- 1 jalapeño seeded and minced, optional
- 2 tablespoons chili powder 30 g
- 2 teaspoons ground cumin 6 g
- 1 tablespoon dried oregano 8 g
- 1 teaspoon smoked paprika 3 g
- 2 teaspoons kosher salt 12 g
- 1 teaspoon ground black pepper 2 g
- 3 cloves garlic minced
- 1 can tomato paste 6-ounce / 170 g
- 1 can fire-roasted diced tomatoes undrained, 15-ounce / 425 g
- 1 can kidney beans rinsed and drained, 15-ounce / 425 g
- 1 can pinto beans rinsed and drained, 15-ounce / 425 g
- 1 can black beans rinsed and drained, 15-ounce / 425 g
- 2 cups beef stock 480 ml
- 1 tablespoon Worcestershire sauce 15 ml
- For serving: sour cream shredded cheddar cheese, chopped cilantro, fresh lime wedges
Instructions
- Set a 6-quart or larger multi-cooker to the high Sauté setting. Add the chopped bacon and cook, stirring occasionally, until crisp, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
- Add the chopped onion and bell pepper to the pot. Cook, stirring often, until softened, about 4-5 minutes. Add the ground beef and jalapeño (if using). Cook, breaking up the meat with a spoon, until the beef is browned, about 5-7 minutes. Ensure the beef reaches an internal temperature of 160°F (71°C). Carefully drain off any excess grease.
- Stir in the minced garlic, chili powder, cumin, oregano, paprika, salt, and pepper. Cook for 1 minute until fragrant. Stir in the tomato paste and cook for another minute.
- Pour in the beef stock, scraping the bottom of the pot to lift any browned bits. Stir in the Worcestershire sauce, undrained diced tomatoes, kidney beans, pinto beans, black beans, and about three-quarters of the cooked bacon.
- Secure the lid, ensuring the steam-release valve is in the sealing position. Select the 'Chili' or 'Bean' setting, or use the 'Manual'/'Pressure Cook' setting on high pressure for 20 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully move the steam-release valve to the venting position to release any remaining steam.
- Stir the chili well. If you prefer a thicker consistency, you can simmer it on the Sauté setting for a few more minutes. Taste and adjust seasoning if needed.
- Ladle the chili into bowls and serve hot, garnished with sour cream, shredded cheese, cilantro, and the remaining crispy bacon.
Notes
