Pressure Cooker Classic Beef Chili Recipe (2024)

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Cooking Notes

Laura

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).

Canned beans?

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!

added spices

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

Peter

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.

Sarah

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.

Carmen

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?

LInda

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.

Martha

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.

Lauren

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.

Margaux Laskey, Senior Staff Editor, NYT Cooking

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.

Margaux Laskey, Staff Editor

JG

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.

Bealzebubba

Texans.....

TAD

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.

Peter

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.

Cissy

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.

CJR

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.

crissy

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.

Carol

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

Gretchen

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

Anorris

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.

baltimore_cook

Use more salt and less oil.

Julie

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.

jackie

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.

Pacita

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

NDN

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.

souad

Can I do this without a pressure cooker?

Mary

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

Birch

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.

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Pressure Cooker Classic Beef Chili Recipe (2024)

FAQs

Why is my pressure cooker not building up pressure? ›

If your Pressure Cooker doesn't pressurize, check to make sure the lid is properly locked and the vent pipe is clean and unobstructed. Also, ensure that there is enough liquid in the cooker as specified in the recipe. If none of these steps work, consult the manufacturer's instructions or contact a professional.

How do you make chili taste richer? ›

Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.

Do you cook the ground beef first for chili? ›

Raw meat and pot of chili are two things that just don't belong together. If the recipe includes any type of ground meat, bacon, chorizo, or cubes of beef, it should always be browned first. Try this: The first order of business before adding anything else to the pot is to brown any meat in your recipe.

Is chilli better in crockpot or stove? ›

If you want to make a thick, tasty chili in a somewhat quick manner (30-60 minutes), the stovetop Dutch oven method is right for you. It's one pan for the whole show, providing an easy prep, cook, and cleanup for ultra tasty results. If you have a bit more patience and prefer the slow cooker, you can't go wrong either.

What is the common problem for pressure cooker? ›

Pressure buildup: A faulty gasket can prevent the pressure from building up inside the cooker, causing it to release steam and pressure unexpectedly. Uneven heating: An old or worn gasket can cause uneven heat distribution in the pressure cooker, leading to hot spots and increasing the chances of an accident.

What is the secret to really good chili? ›

A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long. For maximum flavor, reduce the coffee along with a blend of tomato paste, aromatic veggies and spices like we do in our Spicy Vegetarian Chili.

What is a good secret ingredient for chili? ›

Canned Puréed Pumpkin

Pumpkin is a great addition to chili because it adds body, providing a natural creaminess and richness to your chili. This helps smooth things out a bit in that sea of meat and beans. It's flavorful too. It has a sweet earthiness to it that, when cooked, gets even tastier.

What is the most important spice in chili? ›

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

What not to put in chili? ›

Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

When to add onions to chili? ›

Sautéing onions, garlic, and other veggies first coaxes maximum flavor out of them. So make sure your onions, for example, are soft and translucent before you add your liquid.

What happens if you don't brown meat for chili? ›

A Case For Not Browning

You will also overcook your meat, which leads to tougher, pebblier end results. If you don't brown your meat, you'll end up with a rich, silky, tender texture. On the other hand, your flavor won't be as deep. And that's just the sad fact that we have to live with.

Can you overcook chili in a slow cooker? ›

Yes, but it would take a while. I have cooked this chili for 9 hours on low and it was delicious but ever-so-slightly burnt on the top. The tomatoes contain sugar, which caramelizes in the slow cooker, and will eventually burn if it cookes for too long. Anything longer than 10 hours on low is risky.

Should I stir my slow cooker chili? ›

Add all remaining Chili Ingredients to the slow cooker and give them a stir. Cook on LOW for 6-8 hours (recommended) or on HIGH for 3-4 hours. Taste and add salt/pepper/cayenne pepper to taste. Serve with desired toppings such as cheese, sour cream, green onions, corn/tortilla chips, etc.

Does chili taste better the longer it cooks? ›

A low and slow cook time—at least an hour total—is key for drawing out the most flavor in a pot of chili. Yes, a quick chili is most welcome on weeknights, but it won't have quite the same results. A slow cooker works wonders, but if you're short on time, try a pressure cooker.

How long does it take a pressure cooker to start building pressure? ›

Remember that pressure cookers require a minimum amount of liquid and a maximum amount of food to function properly. Depending on the model and recipe, your pressure cooker may take up to 20 minutes to build up pressure.

Why does my pressure cooker take so long to pressurize? ›

If pressurizing your pot seems to be taking an super long time, check to see if the pressure release knob is set to the sealing position, not the venting position. Often, that's all your Instant Pot is waiting for in order to fully pressurize.

How to reset a pressure cooker? ›

To reset to factory default settings of all cooking programs, press Cancel so that the Instant Pot displays Off, then press and hold the Adjust button until it beeps.

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