Pressure Cooker Beef Chili

Pressure Cooker Beef Chili

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Chef John 22786

"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!"
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1 h 5 m servings 358 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 253 mg
  • 10%

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.

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  • Prep

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  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.



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 g...

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 lit...

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 w...

This recipe is a KEEPER!!! Thank you so much, Chef John. This has really hit the spot for my chili fix today. I made this earlier and it was perfect, so easy to make. I also made your recipe for...

This is a pretty easy and tasty chili to make. However, it was way too spicy. I'm going to scale back on the recommended amount of spice next time I prepare this.

I don't need to prepare this recipe to know that, after cooking AZ Green Chile - Chile con Carne (de Res) - for decades, that this'll be excellent! I can tell just by seeing the essential ingred...

I loved this chili and will use the recipe often. Hubby thought that it was too spicy for him but not for me. Really bold flavors and so easy to make. Thanks so much for this recipe. By the ...

Great recipe, turned out a lot better than I expected for my first pressure cooker recipe!

Thinking about trying this recipe, I don't have a pressure cooker, would on top the stove be okay?

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