Pressure Cooker Chili

Pressure Cooker Chili

Made  times
Spyce 16

"There's nothing like a steamy hot bowl of chili on a cold snowy day. What's even better is having it ready within 35 minutes from start to finish."
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35 m servings 353 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 790 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

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


  1. 35 Ratings

Most helpful positive review

This Chili has a great texture. I was skeptical of a chili that didn't include any corn starch to thicken the sauce. But this really turned out well. The pressure cooker makes this a quick, e...

Most helpful critical review

This chili was ok but not good enough to make a second time.The taste was missing something but I can't think of what it needs.

Most helpful
Most positive
Least positive

This Chili has a great texture. I was skeptical of a chili that didn't include any corn starch to thicken the sauce. But this really turned out well. The pressure cooker makes this a quick, e...

SOOO Yummy! I add a dash of liquid smoke to give it that outdoorsy feel!

This is the best red chili I've made so far. My aunt's white bean chili is still my personal favorite. The brown sugar really set this chili apart for me while the spicyness was still there.

so good. Definitely using this as my standard chili recipe.

I made this tonight and it turned out great. I used two minced chipotle peppers instead of the jalepeno and fire roasted tomatoes rather than plain. I increased the cocoa and chili powder by a f...

We made this as with out the ground beef and a few more veggies.

I think this is a great recipe, and I don't think it's missing anything. I made this for a potluck dinner, and it was one of the first things to go. I don't have a pressure cooker so I cooked ...

I make Chili frequently in the winter. Using my electric pressure cooker makes it so easy! I really liked this recipe. You can make it as basic or as fancy as you want. I usually leave out h...

This was amazing chili! I am normally not a huge fan of chili, but my husband made this and I went back for seconds! He did add a second jalapeno for a little more spice. Next time, I think w...

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