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Multi-Cooker Chili with Hillshire Farm® Smoked Sausage

Rated as 5 out of 5 Stars

"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."
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9 h 15 m servings 339
Original recipe yields 8 servings (8 cups)


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  1. Place the beans in a large mixing bowl and add 6 cups of water. Let rest for 8 to 12 hours. Drain.
  2. 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.
  3. 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.
  4. 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.
  5. Return the sausage to the pot and stir well to combine.

Nutrition Facts

Per Serving: 339 calories; 16.9 31.7 15.1 31 1481 Full nutrition

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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! ...