Pressure Cooker Beef Chili

10 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    1 h 5 m
Chef John
Recipe by  Chef John

“When you ask someone why they don't use a pressure cooker, one of the most common replies is something to the effect of: I'm really not into being killed by an exploding stew. The marvels of pressurized heat are actually very simple!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5 to 10 minutes. Transfer to plate and set aside.
  2. Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; cook until almost translucent, 4 to 6 minutes. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, cayenne pepper, and oregano; cook until fragrant, 2 minutes. Add diced tomatoes, beef, and water; stir to combine.
  3. Lock the lid of your pressure cooker. Increase heat to high and bring to full pressure. Reduce heat to low to maintain pressure; cook for 15 minutes. Remove from heat and let rest 10 minutes. Ensure that pressure is fully released and remove the lid.
  4. Return uncovered pressure cooker to burner over high heat. Stir in corn chips and bring to a boil; cook for 5 minutes. Garnish with cilantro and green onion.

Share It

Reviews (10)

Rate This Recipe
horse2go
23

horse2go

This is one of the best Beef Chili's I have encountered for a very long time. The second time around I added teaspoons of cumin and coriander powder to the chili and, instead of water I used a good quality bitter. Don't use light beers. I used dumplings instead of the chips. It was yummy, and my two daughters who are the biggest fuss budgets in the world said it was the best meal they had eaten in a long while

Gwenda
17

Gwenda

Too spicy for my hubby but the rest of us thought it was great! The meat was very tender! I used the beef broth that came from browning the meat in place of the water. I did have to add a little water to make the 1 1/4 cups. I also added canned beans, light red kidney and chili beans after it was done, and just cooked it a few minutes before serving.

GRAYCE
13

GRAYCE

I recently purchased a WP electric pressure cooker & I'm having a great time with it. Made this & pretty much stuck to the recipe. Instead of water I added V8. No corn chips so I thickened it with instant potato flakes. I also added a can of drained & rinsed kidney beans. For leftovers I added a small amount of pasta for Chili mac. Chili is always a good comfort food. When grandkids are over I add canned or frozen corn. Depends on what"s on hand.

More Reviews

Similar Recipes

Perfect Pressure Cooker Pot Roast
(192)

Perfect Pressure Cooker Pot Roast

Campbell's(R) Slow Cooker Hearty Beef and Bean Chili
(81)

Campbell's(R) Slow Cooker Hearty Beef and Bean Chili

Best Ever Slow Cooker Italian Beef Roast
(57)

Best Ever Slow Cooker Italian Beef Roast

Pressure Cooker Beef Stew
(47)

Pressure Cooker Beef Stew

Slow Cooker Beef Barbacoa
(32)

Slow Cooker Beef Barbacoa

Ginger Beef Curry (Slow Cooker Version)
(20)

Ginger Beef Curry (Slow Cooker Version)

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 358 cal
  • 18%
  • Fat
  • 25.3 g
  • 39%
  • Carbs
  • 8.7 g
  • 3%
  • Protein
  • 23.9 g
  • 48%
  • Cholesterol
  • 86 mg
  • 29%
  • Sodium
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Perfect Pressure Cooker Pot Roast

>

next recipe:

Ginger Beef Curry (Slow Cooker Version)