Pressure cooker chili is the perfect comfort food especially in the colder months when you want something to warm you up. It's super quick and easy because everything is done in one pot. Its very hearty and will keep you full with the chunks of beef and beans in the chili. The spices are very warm and can be made spicy by adding things like cayenne pepper or garnished with jalapeños. This recipe is made in an electric pressure cooker which is an equivalent to an instant pot which is a popular version.
Ground Beef- Traditionally the meat of choice for chili is beef but you can use ground turkey or ground chicken as well.
Diced Tomatoes and Chiles- The chilies in this really give it flavor and doesn't pack a bunch of spice but if you'd like to opt out of the chilies that is fine. Rotel actually has some in different flavors such as chipotle and fire roasted. I like to mix those options up for added flavors.
Beans- I like the red kidney beans but you can use pink kidney beans, pinto beans, or chili beans.
Let's Cook Chili in the Pressure Cooker/ Instant Pot
On the sauté function, heat olive oil then add the ground beef and cook until no longer pink. Drain the excess fat from the ground beef. Add onions and garlic and cook for a couple of minutes.
Add in tomato sauce, diced tomatoes and chiles, beef broth, beans, and seasoning. Give a good stir and turn off the sauté function. Switch to chili/stew feature and cook for 20 minutes. Let it naturally release for 10-15 minutes.
Give it a good stir because everything will be settled at the bottom and your chili is ready to eat!
FAQs about Homemade Chili
Absolutely. You just would have to cook the meat, onions and garlic in skillet first before adding it to the slow cooker/ crock pot.
3-4 days in the fridge.
Yes. It can last 4-6 months frozen in air tight container.
What to serve with chili?
What toppings to use for chili?
- cornbread or my jalapeño cheddar cornbread
- tortilla chips
- baked potato
- hot dog
- sour cream
- jalapeno peppers
- crushed tortilla chips
- hot sauce
Pressure Cooker Chili (Instant Pot)
- 1 tbsp olive oil
- 2.5 lb ground beef
- 30 oz diced tomatoes with green chilies
- 24 oz tomato sauce
- 1 onion diced
- 3 cloves garlic minced
- 1 packet chili seasoning
- 1 cup beef broth
- 15 oz red kidney beans drained
- Turn on the sauté function and heat olive oil. Add the ground beef and cook until not longer pink. Drain fat from the beef.
- Add onions and garlic and cook for 3-4 minutes.
- Add in the rest of the ingredients and stir to combine.
- Close the pot and switch to chili or stew function. Cook for 25 minutes then naturally release pressure for 10-15 minutes.
- Stir and serve hot as is or with your favorite toppings!