Pressure Cooker Chili

Name: Pressure Cooker Chili
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound ground beef; 2 teaspoons olive oil; 1 sweet onion, chopped; 1 small green bell pepper, finely chopped; 1 jalapeno pepper, seeded and finely chopped; 2 cloves garlic, minced; 2 (14.5 ounce) cans diced tomatoes, undrained; 2 (14.5 ounce) cans dark red kidney beans, drained and rinsed; 2 cups water; 3 tablespoons tomato paste; 2 tablespoons chili powder; 1 tablespoon dark brown sugar; 2 teaspoons unsweetened cocoa powder; 2 teaspoons ground cumin; 0.5 teaspoon kosher salt, or to taste; 0.25 teaspoon crushed red pepper flakes, or to taste

4.7

(135)

120 Reviews

22 Photos

This hearty pressure cooker chili is delicious — so good on a cold snowy day. What's even better is having it ready within 35 minutes from start to finish!

Submitted by Spyce

Updated on September 28, 2023

Prep Time:

10 mins

Cook Time:

20 mins

Additional Time:

5 mins

Total Time:

35 mins

Servings:

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Ingredients

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Original recipe (1X) yields 6 servings

1 pound ground beef
2 teaspoons olive oil
1 sweet onion, chopped
1 small green bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 (14.5 ounce) cans diced tomatoes, undrained
2 (14.5 ounce) cans dark red kidney beans, drained and rinsed
2 cups water
3 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon dark brown sugar
2 teaspoons unsweetened cocoa powder
2 teaspoons ground cumin
½ teaspoon kosher salt, or to taste
¼ teaspoon crushed red pepper flakes, or to taste

Directions

Place ground beef in the pressure cooker over medium-high heat; cook until brown and crumbly, 8 to 10 minutes. Remove beef; drain off excess fat.
Heat olive oil in the pressure cooker over medium heat; stir in onion, green pepper, and jalapeño. Cook and stir until onion has softened, about 3 to 4 minutes. Add garlic; cook and stir for about 30 seconds. Stir in browned beef, diced tomatoes, kidney beans, water, tomato paste, chili powder, brown sugar, cocoa powder, cumin, salt, and red pepper flakes.
Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove the cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.
When the pressure is fully released, remove the lid, stir the chili and serve.

401 home cooks made it!

Nutrition Facts (per serving)

353	Calories
15g	Fat
35g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 353
% Daily Value *
Total Fat 15g	19%
Saturated Fat 5g	25%
Cholesterol 46mg	15%
Sodium 790mg	34%
Total Carbohydrate 35g	13%
Dietary Fiber 12g	43%
Total Sugars 8g
Protein 22g	45%
Vitamin C 29mg	32%
Calcium 120mg	9%
Iron 6mg	32%
Potassium 630mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.