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Pressure Cooker Beef Chili

Rated as 4.64 out of 5 Stars

"When you ask someone why they don't use a pressure cooker, one of the most common replies is something to the effect of: I'm really not into being killed by an exploding stew. The marvels of pressurized heat are actually very simple!"
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1 h 5 m servings 358
Original recipe yields 6 servings


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  1. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5 to 10 minutes. Transfer to plate and set aside.
  2. Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; cook until almost translucent, 4 to 6 minutes. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, cayenne pepper, and oregano; cook until fragrant, 2 minutes. Add diced tomatoes, beef, and water; stir to combine.
  3. Lock the lid of your pressure cooker. Increase heat to high and bring to full pressure. Reduce heat to low to maintain pressure; cook for 15 minutes. Remove from heat and let rest 10 minutes. Ensure that pressure is fully released and remove the lid.
  4. Return uncovered pressure cooker to burner over high heat. Stir in corn chips and bring to a boil; cook for 5 minutes. Garnish with cilantro and green onion.


  • Cook's Note:
  • If you don't have a pressure cooker, you can still make this chili. Just simmer it on the stovetop until beef is tender, about 1 1/2 hours.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 358 calories; 25.3 8.7 23.9 86 279 Full nutrition

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Read all reviews 43
  1. 53 Ratings

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Most helpful positive review

This is one of the best Beef Chili's I have encountered for a very long time. The second time around I added teaspoons of cumin and coriander powder to the chili and, instead of water I used a g...

Most helpful critical review

the recipe was easy to follow but it was so spicy it was unedible. I'm going to try to readjust the spices and try again.

Most helpful
Most positive
Least positive

This is one of the best Beef Chili's I have encountered for a very long time. The second time around I added teaspoons of cumin and coriander powder to the chili and, instead of water I used a g...

Too spicy for my hubby but the rest of us thought it was great! The meat was very tender! I used the beef broth that came from browning the meat in place of the water. I did have to add a lit...

I recently purchased a WP electric pressure cooker & I'm having a great time with it. Made this & pretty much stuck to the recipe. Instead of water I added V8. No corn chips so I thickened it w...

This recipe is a KEEPER!!! Thank you so much, Chef John. This has really hit the spot for my chili fix today. I made this earlier and it was perfect, so easy to make. I also made your recipe for...

This is a pretty easy and tasty chili to make. However, it was way too spicy. I'm going to scale back on the recommended amount of spice next time I prepare this.

I loved this chili and will use the recipe often. Hubby thought that it was too spicy for him but not for me. Really bold flavors and so easy to make. Thanks so much for this recipe. By the ...

I don't need to prepare this recipe to know that, after cooking AZ Green Chile - Chile con Carne (de Res) - for decades, that this'll be excellent! I can tell just by seeing the essential ingred...

Great recipe, turned out a lot better than I expected for my first pressure cooker recipe!

Thinking about trying this recipe, I don't have a pressure cooker, would on top the stove be okay?