Pressure Cooker Beef Chili
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 4 teaspoons olive oil, divided
- 1 yellow onion, diced
- 2 bell peppers, diced
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- 1 chipotle in adobo sauce, finely chopped
- 2 cups low-sodium beef broth
- 1 (28 ounce) can whole peeled tomatoes
- 1 (14.5 ounce) can black beans, drained and rinsed
For best results, we recommend using:
- Season beef with 1 teaspoon salt and ½ teaspoon black pepper.
- Heat 2 teaspoons oil in the pot of a pressure cooker set to Sauté. Working in batches, sear beef until browned all over, 4 to 6 minutes. Transfer beef to a bowl.
- Heat remaining 2 teaspoons oil in pressure cooker pot. Sauté onion, peppers, and garlic in hot oil until softened, 3 to 4 minutes. Stir cumin, chili powder, cayenne pepper, chopped chipotle, and remaining salt and pepper into pot and cook until fragrant, about 30 seconds. Turn off Sauté setting.
- Return beef to pot with vegetables and spices; pour broth and tomatoes into the pot.
- Seal lid on cooker and cook on High Pressure for 45 minutes.
- Relieve pressure through the quick-release valve.
- Set pressure cooker to Keep Warm and stir black beans into chili. Replace lid and let sit until flavors combine, at least 10 minutes.
Using your pressure cooker to make chili removes the need to simmer it for a long time to build the flavors. You'll be amazed at the complexities you can achieve without waiting for hours and hours! For a spicier chili, add the chipotle seeds into the pressure cooker as well. If you like a milder heat, simply scrape the seeds from the chipotle pepper and discard before chopping and adding to the chili.
What others are saying
Hector Jonass says:
I love when a chili recipe doesn't use ground beef! After the beef, the star of this show is the chipotle. I added a small chunk of chocolate (yes, chocolate!) and a pinch of cinnamon because I got that from a recipe once upon a time and sometimes just feel it's right. It worked well. Not saying you'll notice either. Maybe it's placebo effect. Either way, they work well with the chipotle and hearty amount of adobo I put in (and all the pepper seeds). Great chili. GREAT!
Janet Gainsley says:
Perfect for those chili winter nights (pun intended). Just like mom used to make when we were young.
Greg Jones says:
This chili was incredible! I made it for a chili cook-off at my office and won first place. All credit due to Ms. Chambers for creating an amazing recipe.
Caro Hodgin says: