Programmable pressure cookers, aka multi-cookers, help make this hearty chili recipe an easy, no fuss option for any night. You'll want to soak the beans overnight - this simple step yields a great texture and really brings out the smoky flavor of the sausage. Serve with your favorite toppings.


Recipe Summary

20 mins
40 mins
8 hrs 15 mins
9 hrs 15 mins
8 cups


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place the beans in a large mixing bowl and add 6 cups of water. Let rest for 8 to 12 hours. Drain.

  • Using the Saute function, heat the multi-cooker over high heat. Add the olive oil then smoked sausage and cook, stirring occasionally, for 5 to 6 minutes, until lightly browned and some of the fat has rendered. Remove with a slotted spoon to a plate.

  • Add onion, bell pepper, and garlic. Cook 3 minutes, stirring occasionally. Add the salt, chili seasoning, beans, diced tomatoes, and chicken stock. Stir well to combine, scraping browned bits from the bottom of the pot.

  • Lock the lid in place and turn the top valve to seal. Set the multi-cooker to cook at high pressure for 20 minutes. Allow 10 to 15 minutes for pressure to build. Let pressure release naturally for 15 minutes, then release remaining pressure manually.

  • Return the sausage to the pot and stir well to combine.

Nutrition Facts

339 calories; protein 15.1g 30% DV; carbohydrates 31.7g 10% DV; fat 16.9g 26% DV; cholesterol 31.3mg 10% DV; sodium 1480.6mg 59% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I wish I could review without rating since I made a few changes based on what I had on hand. I literally just saw this recipe and it s sorta close to identical to what I made and it was yums! It was a random happenstance that I had smoked turkey sausage on hand that needed to be used and on a whim I tossed in since I had no other proteins in the fridge. I used a mix of hot chili beans with sauce drained/rinsed dark red kidney beans and black beans. I used a mix of rotel and diced tomatoes. No onion (haaate them). Other than that I used beef bouillon and water rather than chicken broth (slightly different but really negligible in a chili). This was a I really don t want to go to the store so what can I toss together recipe that was a huge hit at my house. I also tend to add extra spices/seasonings to literally everything. Very forgiving recipe and we all have our chili variations! Read More