Pressure Cooker Classic Beef Chili Recipe (2024)

With no liquid added, the instant pot will not come up to pressure and the bottom will scorch. I added about a half a cup of beer before turning the pressure on in order to make it work (and taste yummy).

I use only dried beans - they taste better, and you don't have a can for the recycle stream. These recipes should always list options for using dried beans.And if you are using a pressure cooker, there is NO REASON to be using canned beans.I used one cup of dried red beans, soaked in salt water for a few hours. It worked really well!

Can this be made in a regular slow cooker (after sauteing meat etc. on the stove)?

I add 2 tablespoons unsweetened cocoa powder, 1 tsp cinnamon, double the cumin, 1 tablespoon ancho chili powder, and 8 oz of beer. Delicious!

Someone else mentioned this, but add a half cup of beer or juice from the canned beans in order to prevent the instant pot from overheating.

My large family said that this chili was better than any of those we tried at a recent local chili cook-off we attended. I've made this twice now so have made minor edits. There's not enough juice when I made exactly as written, so the second time added an additional can of tomatoes and omitted the fresh jalapeno for my 3YO. The toppings add important flavor to the dish. The lime juice does wonders, as does the pickled jalapeno. Made this with East Coast Grill's Cornbread. Total keeper.

Anyone have a suggestion for how to modify this for dried beans? Best to just cook them separately ahead of time? Or could I just increase the cooking time and liquid?

This looks delicious, and I haven't tried it yet, but I was surprised that it used the pressure cooker yet started with canned beans. I'd love to see a version that starts with dry beans and then pressure cooks them in the chili.

The direction isn't necessarily misleading. What's left in the pot after browning the beef likely also contain some fat, which helps in sauteeing the vegetables. (The pot will be uncovered while sautéeing, moisture will evaporate, so the vegetables won't steam--though they're going to be braised anyway when all the tomatoes are added.) But more juice will come out of the beef while it sits on the plate. Hence, the instruction to put all of that back into the pot.

The part "use a slotted spoon to transfer" beef is misleading. It sounds like you're meant to keep the juices in the pot but then the onions etc. get steamed and not browned. Then suddenly the juices are meant to be on the plate with the beef. Should say "removed beef and juices from pot" for clarity.

Hi all! Please note that some newer electric pressure cooker models have more sensitive burn indicators than the one this recipe was tested in. If you get the burn signal, add another 1/2 cup of water to the pot.

Yes, it is.

I made this with many substitutions using what I had on hand and it was so wonderful. I used really good grass fed beef chunks, no green pepper, or jalepeño, and my own blend of spices (like green chili powder) and I cooked it the day before and served it the next night. Need to double the recipe for sure! It was so easy and totally delicious. Served it with shredded pepper jack cheese and shredded lettuce.

Texans.....

Delicious and very easy. Added 1-tsp smoked paprika, 1-tsp regular paprika & 1/2-tsp thyme to Step 3. Also used 1-TB chipotle chili powder with 1-TB of regular chili powder to give it smoky flavor.

I really enjoy this recipe. My kid even more. I use pickled jalapenos in the chili as a substitute for the fresh. Adds a really nice acid pop.

Based on other reviews, I increased tomato paste to about 2 tablespoons, used two cans diced tomatoes and added 1 tablespoon cocoa powder. I used only 1 can black beans, because that’s all I had. I took this as an opportunity to clean out the fridge a bit, so I added shredded carrots and diced celery. I also added half cup of beer. I thought it came out great, flavors were well developed and it tasted like it was cooking all day.

I followed the recipe, with more chili powder, and it turned out great. I think it would be even better by doubling both the tomato paste and the canned tomatoes, which I will try next time.

I did make this with beyond beef but there isn’t near as much sauce as you need with chili. I would add two cans of tomato and up the spices.

Added 2 cans of 14 oz diced tomatoesAdded cayenne pepperSeasoned ground meat while cookingSeasoned onions while cooking Added 16 oz beef bone brothDoubled the cumin

Can you cook this in a regular pot on the stove?

Needs 2 jalapenos and more chile powder. I added a bottle of beer AND 1/2 water as I got a burn signal with just 1/2 beer. I also used very lean grass-fed beef and added a little more olive oil to compensate. I took the advice of someone here and added 1 tbs of cocoa powder and 1 tsp cinnamon. It was very good. I think with a little more spice it will be outstanding. Served over baked potatoes. A keeper for sure.

Use more salt and less oil.

Made this with dried rancho gordo pinto beans. Cooked for 25 minutes on high with NR and then took the beans out and sautéed the veggies and impossible sausage. Then added the spices and then the garlic and beans and cooked for an additional 10 minutes with NR. Could have sautéed for a bit to thicken up. I liked that I used up all of the cilantro stems; have never done that before and will do for other dishes as well. Not sure it added much to the taste but felt good to use the whole herb.

Made a few adjustments given the ingredients I had on hand. And turned out delicious! More of a soup than a chili but still good. Only had 1 can of black beans. Used can of fire roasted tomatoes. And added 1 cup of chicken broth (didn’t have beef broth on hand). Also doubled the tomato paste.

Could you cook this with black turtle beans? it's what I've got!

Pretty decent. This note is for those who want an honest tell of the recipe as I made it. Because this forum is for show—and tell. I doubled the tomato paste and spices because I heard from some notes it was bland. I used two cans of mild ro-tel in place of diced because I thought it would add to the flavor. I slow simmered for two hours. I forgot the lime until we already started eating, but I could tell it would have been glorious and maybe bump it up to excellent. Overall, pretty good.

Can I do this without a pressure cooker?

Has anyone tried this this with Impossible "beef" crumbles?

We have made this chili at minimum once a year since 2020 when we first got our instant pot. For now the only edit I make to this recipe is adding 1-2lbs of beef stew meat alongside the existing ground beef, I like the additional texture. On occasion I will add extra beans just because I have an extra can. I like to have this over cavatappi noodles with cheddar cheese and white onions on top.