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Pressure Cooker Chili

Rated as 4.64 out of 5 Stars

"There's nothing like a steamy hot bowl of chili on a cold snowy day. What's even better is having it ready within 35 minutes from start to finish."
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Ingredients

35 m servings 353 cals
Original recipe yields 6 servings

Directions

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  1. Place the ground beef in the pressure cooker over medium high heat; cook until brown and crumbly, 8 to 10 minutes. Remove the ground beef, and drain off the excess fat.
  2. Return the open pressure cooker to the burner over medium heat, pour in the olive oil, and stir in the onion, green pepper, and jalapeno pepper. Cook and stir for 3 to 4 minutes, until the onion is translucent. Add the garlic, and cook and stir for about 30 more seconds. Return the meat to the pressure cooker; mix in the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water.
  3. Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.
  4. When the pressure is fully released, remove the lid, stir the chili, and serve.

Nutrition Facts


Per Serving: 353 calories; 14.9 g fat; 35.2 g carbohydrates; 22.3 g protein; 46 mg cholesterol; 790 mg sodium. Full nutrition

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Reviews

Read all reviews 90
  1. 97 Ratings

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Most helpful positive review

This Chili has a great texture. I was skeptical of a chili that didn't include any corn starch to thicken the sauce. But this really turned out well. The pressure cooker makes this a quick, e...

Most helpful critical review

This chili was ok but not good enough to make a second time.The taste was missing something but I can't think of what it needs.

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This Chili has a great texture. I was skeptical of a chili that didn't include any corn starch to thicken the sauce. But this really turned out well. The pressure cooker makes this a quick, e...

SOOO Yummy! I add a dash of liquid smoke to give it that outdoorsy feel!

This is the best red chili I've made so far. My aunt's white bean chili is still my personal favorite. The brown sugar really set this chili apart for me while the spicyness was still there.

I make Chili frequently in the winter. Using my electric pressure cooker makes it so easy! I really liked this recipe. You can make it as basic or as fancy as you want. I usually leave out h...

I made this tonight and it turned out great. I used two minced chipotle peppers instead of the jalepeno and fire roasted tomatoes rather than plain. I increased the cocoa and chili powder by a f...

I think this is a great recipe, and I don't think it's missing anything. I made this for a potluck dinner, and it was one of the first things to go. I don't have a pressure cooker so I cooked ...

For those wanting a thicker chili - Reserve a 1/2 cup or so of the beans and mash them before adding to the chili. This will thicken the chili. Or just wait until the chili is done and smash som...

so good. Definitely using this as my standard chili recipe.

We made this as with out the ground beef and a few more veggies.