Cooking chili in an electric pressure cooker, like an Instant Pot or other brand, is a super quick way to make a pot of chili that is rich with flavour. I usually make chili in a dutch oven on the stovetop, letting it simmer for hours. I find that a lengthy simmer on the stove heightens the flavours of the chili.
A pressure cooker can do the same thing in one hour!
On top of that, while I usually use canned kidney beans in the dutch oven, it is possible to use dry beans in the pressure cooker. Not only can dry beans be used, but there is no need to soak them as well!
Pressure cookers are amazing how they can cook food in a fraction of the time that it takes on the stovetop or in the oven. Dry beans is probably one of my favourite things to pressure cook because I am always amazed at how tender the beans are after such a short time cooked..
While chili used to take me hours, using the pressure cooker method, chili can now become a weeknight meal! The whole family loves it and a bowl of this chili is great topped with grated cheddar, sour cream and served with tortilla chips or fresh crusty buns.
If you are looking for some other pressure cooker recipes, check out these!
- Pulled Chicken Pressure Cooker
- Bean Soup with Bacon – Pressure Cooker Recipe
- Pressure Cooker Teriyaki Baby Back Ribs
- Red Beans and Rice Pressure Cooker Recipe
- Pressure Cooker Steel Cut Oats and Red River Cereal
Set the pressure cooker to the sauté function and add the ground beef to the pot. Brown the beef until it is cooked through, crumbled and there is no more pink.
Use some oven mitts to lift the pot out of the pressure cooker and drain the grease. Put the pot back in the machine and add the onions, peppers and garlic. Continue to sauté until the veggies are soft.
Dump in 3 cups of dry red kidney beans. No need to soak them, just dump them right in dry.
Pour in a can of Dr. Pepper or other soda pop. Beer works great as well. Not only does this add some needed liquid, but it provides both extra flavour and sweetness to the chili.
Add the rest of the ingredients, including the beef broth and spices.
Before you run the pressure cooker function, make sure that you give the chili a good mix.
This is a 6 qt pressure cooker pot, and the chili should be an inch or so under the max line.
Close the lid and make sure the valve is set to seal.
Set the pressure cooker to cook on high for 60 minutes.
Once the pressure cooker has finished its cooking cycle and beeps, you can let it depressurize naturally or you can release the pressure manually by turning the valve to vent.
Chili made in the pressure cooker is packed with rich flavour.
Pressure Cooker Chili
- 2 pounds ground beef
- 2 onion, diced
- 1 red pepper, cored and diced
- 3 garlic cloves, minced
- 2 cans diced tomatoes (28 oz)
- 3 cups dry kidney beans
- 4 cups beef broth
- 1 can Dr. Pepper or other soda pop
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp chili powder
- 1 tbsp brown sugar
- Set electric pressure cooker to saute and brown the ground beef until no longer pink, about 5-7 minutes. Lift the metal bowl/pot out of the pressure cooker with oven mitts and drain out most of the grease. Place pot back into the pressure cooker.
- Stir in the diced onion, red pepper and garlic. Saute until onions are transparent, about 5 minutes.
- Stir in the remaining ingredients. Close the lid and make sure the valve is set to seal. Set the pressure cooker on high for 60 minutes.
- Once the pressure cooker has cooked for the 60 minutes and beeped, manually release the pressure by turning the valve to vent. Once the air pressure is released, remove the lid and stir.