There’s nothing like a big bowl of Pressure Cooker Chili on a chilly evening. The best part? My pressure cooker gives me all that deep, slow-simmered flavor in under an hour. It’s a lifesaver on busy nights when everyone’s hungry and I need something filling and comforting fast. If you love warm, cozy meals like my Pressure Cooker Recipes, this one will become a favorite. I usually serve it with lime wedges and a dollop of sour cream, just like I do with my Pressure Cooker Beef Stew when I need a quick, hearty dinner.
What You’ll Need
Making this chili is simple and flexible. Here’s what I use most often:
- Ground beef (or turkey): I usually go with beef for richness.
- Beans: Kidney beans or pinto beans — canned makes this fast.
- Onion & garlic: Fresh always brightens the flavor.
- Bell peppers & carrots: I love sneaking in extra veggies.
- Canned tomatoes: Crushed or diced both work.
- Spices: Chili powder, cumin, paprika, a pinch of cayenne.
- Beef broth: Deepens the flavor.
- Toppings: Sour cream, avocado, lime wedges, cilantro.
Tip: When I want an even richer base, I stir in a little tomato paste just like I do in my Slow Cooker Beef Stew.
Step-by-Step Guide to Pressure Cooker Chili
Just a few easy steps, and dinner is ready! This is exactly how I make it:
Step 1 — Sauté the aromatics
Set your pressure cooker to sauté. Cook onions, garlic, and bell peppers until fragrant. I like adding a pinch of salt here to bring out their sweetness.
Step 2 — Brown the meat
Add ground beef and cook until no longer pink. Breaking it into small bits gives the chili that hearty, scoopable texture.
Step 3 — Add spices and veggies
Stir in chili powder, cumin, and paprika so they bloom in the heat. Toss in carrots, beans, and tomatoes. My trick? A splash of lime juice now makes the flavors pop later.
Step 4 — Pressure cook
Pour in broth, stir, and seal the lid. Cook on high pressure for 20 minutes. I let it naturally release for 10 minutes before venting to keep everything tender.
Step 5 — Garnish and serve
Ladle into bowls and top with sour cream, avocado cubes, cilantro, or shredded cheese. Don’t forget the lime wedges — they brighten every bite.
This same “brown, season, pressure, serve” method works beautifully for other family favorites like Easy Pot Pulled Pork in Instant Pot.
Pro Tips & Easy Swaps
- Swap ground beef with turkey or chicken for a lighter version.
- Use smoked paprika for a deeper, smoky flavor.
- Add corn or zucchini if you like extra veggies.
- Stir in a square of dark chocolate — it adds amazing depth.
- If chili is too thick, loosen with a splash of broth.
- For extra heat, toss in a chopped jalapeño.
- Make it vegetarian by doubling the beans and skipping the meat.
- Freeze leftovers flat in bags — perfect for quick lunches.
Serving Ideas & Variations
I love serving chili with crusty bread or over rice. Sometimes I spoon it over baked potatoes for a cozy dinner. Other variations:
- Chili dogs (spooned over hot dogs).
- Nacho topping with cheese and jalapeños.
- Chili mac (mix into cooked pasta).
- With cornbread muffins on the side.
- Over tortilla chips for a quick game-day snack.
Common Mistakes (and How to Fix Them)
- Too watery? Let it simmer on sauté mode until thickened.
- Too spicy? Add a spoonful of sour cream or a splash of milk.
- Beans too firm? Use canned beans or cook longer.
- Bland flavor? Add more chili powder and a squeeze of lime at the end.
Frequently Asked Questions
Yes! Chili actually tastes even better the next day. You can store it in the fridge for up to 4 days or freeze it for up to 3 months.
Of course! If you’d rather not use beans, just add more meat or extra vegetables to keep the chili hearty.
No worries — you can use chicken broth, vegetable broth, or even water with extra spices to get good flavor.
This recipe is mild with just a little kick. If you like it hotter, add jalapeños, cayenne, or your favorite hot sauce.
You’ll Also Love
- Pressure Cooker Beef Stew — a hearty classic made fast in the pressure cooker.
Looking for more cozy meals? Explore my full collection of Pressure Cooker Recipes.
Pressure Cooker Chili
Ingredients
Method
- Sauté onions, garlic, and bell pepper in the pressure cooker.
- Add ground beef and cook until browned.
- Stir in spices, carrots, beans, and tomatoes.
- Pour in broth, seal lid, cook on high pressure 20 minutes.
- Natural release 10 minutes, then vent.
- Serve with toppings.
