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 pepper 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
- 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 completely, 4 to 6 minutes; transfer 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 with the vegetables and cook until fragrant, about 30 seconds.
- Press Cancel.
- Return beef to pot with vegetables and spices; pour broth and tomatoes into the pot.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 45 minutes on High pressure.
- Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
- Stir black beans into chili.
- Replace lid and let simmer on Keep Warm 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
Caro Hodgin says:
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.
Janet Gainsley says:
Perfect for those chili winter nights (pun intended). Just like mom used to make when we were young.
Linda Howey says:
Wonderful flavor and so easy.
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!
Carlos Santoz says:
seems good but is step 10 needed ?
Donna Cerny says:
Wow! Great recipe, perfectly seasoned, nice change of pace from ground beef chili recipes. I doubled the recipe (I have an 8 quart pot) and the only modification was that I used 2 cans of kidney and one can of black beans.
Adrian Breitenbach says:
OMG YUM. I can't have beans, I am not sure why, black beans, pinto, kidney, and a few other beans cause problems for me, so I just threw a cup of dried lentils in instead, and it turned out great! sprinkled some cheese on top and sour cream, and ate it with corn chips. Had plenty of leftovers for the best chili cheese dogs the next day.
Betsy Nebgen says:
Flavor was wonderful. It was very soupy. Not sure if I did something wrong?
Amrit Sandhu says:
It was super soupy and I followed the directions. Smells great!
Ky B says:
I should have scrolled down to the bottom of the reviews which are more like my own results. Chili has great flavor but is very soupy. Not like the photo at all and not like how I imagine chili.
Rachel Furr says:
Terrible! Watery and bland. I followed the recipe in the book and I’m extremely disappointed.