Best Pressure Cooker Chili Recipes

PRESSURE COOKER CLASSIC BEEF CHILI

Steps:

• Heat the oil in the pressure cooker (see Tip) set to the sauté function on high if possible. Add beef, spread it over the bottom of the pot over the oil, and let it brown without stirring for 7 minutes. Give it a good stir and sauté for 1 more minute, then use a slotted spoon to transfer it to a plate. Season meat with 1 teaspoon salt.
• Stir in onion, bell pepper, jalapeño, garlic and 1/2 teaspoon salt; cook until softened, about 5 minutes.
• Stir in chili powder, tomato paste, and cumin, cook until fragrant, about 1 minute. Stir in beef and any juices from the plate, oregano, tomatoes, beans and remaining 1/2 teaspoon salt, then cover and cook on high pressure for 8 minutes. Let pressure release naturally.
• Stir in cilantro and a squeeze or two of lime juice, then taste and adjust seasonings if necessary. Serve with sour cream, avocado and pickled jalapeño if you like.

PRESSURE COOKER CHILI

Steps:

• Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
• Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
• Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
• Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.

PRESSURE-COOKER FIVE-BEAN CHILI

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook half the beef until no longer pink, 7-9 minutes, breaking into crumbles. Remove meat; drain liquid from pressure cooker. Repeat with remaining ground beef. Return all to pan. Stir in the next 14 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Stir before serving. If desired, serve with cheese and jalapenos.

PRESSURE COOKER PORK CHILI VERDE

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. In batches, saute the pork, carrots, onion and garlic until browned. Return all items to the pressure cooker. Add the enchilada sauce, water, jalapenos and cilantro. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with rice and tortillas.

PRESSURE-COOKER JALAPENO POPPER CHICKEN CHILI

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add butter. When butter is hot, add the chicken, onion, jalapenos and garlic; cook and stir until chicken is no longer pink and vegetables are tender, 6-8 minutes, breaking up chicken into crumbles. Stir in corn, beans, diced tomatoes and chiles, cream cheese, water, dressing mix and seasonings. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. Stir before serving. Garnish with shredded cheddar cheese, sour cream, bacon and additional jalapenos., Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary. Sprinkle with toppings.

PRESSURE COOKER WHITE BEAN CHICKEN CHILI

Steps:

• Sprinkle both sides of the chicken with a pinch of salt and several grinds of pepper. Set a 6- or 8-quart Instant Pot® to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the chicken. Cook until both sides are golden brown, about 5 minutes per side. Remove to a plate. Add the poblano and red onion. Cook, stirring occasionally and scraping any browned bits from the bottom of the pot, until just tender, about 4 minutes. Add the cilantro, cumin, coriander, oregano, garlic, chipotle pepper and adobo sauce, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is tender and fragrant, 1 to 2 minutes more. Return the chicken to the pot, then stir in the chicken broth, white beans and their liquid, green chiles and tortillas until combined. Cancel the high saute function.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 12 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 3 minutes). Being careful of any remaining steam, unlock and remove the lid. Using tongs, remove the chicken to a plate, then shred with 2 forks. Stir the shredded chicken back into the pot, then taste and adjust the seasoning with salt and pepper. Ladle into serving bowls and top with cilantro, sour cream, cheese, avocado and/or lime wedges for squeezing.

PRESSURE-COOKER TURKEY CHILI

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook turkey until no longer pink, 6-8 minutes, breaking it into crumbles; remove and drain turkey. Add water to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Return turkey to pressure cooker. Stir in tomatoes, pasta sauce, beans, celery, onion, green pepper, corn and seasonings., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. If desired, serve with sour cream, avocado and jalapeno. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

PRESSURE-COOKER SPANISH CHILI

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 5-7 minutes, breaking into crumbles; drain. Stir in onion, sweet red pepper, green pepper, tomato sauce, diced tomatoes, brown sugar, chili powder, Sazon, cocoa, pepper, salt and cayenne. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Let pressure release naturally., Select saute setting and adjust for low heat. Stir in beans and vinegar. Simmer, stirring occasionally, until heated through and chili reachers desired consistency. If desired, serve with optional toppings.

PRESSURE-COOKER ANDOUILLE LENTIL CHILI

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook and stir sausage, onion and green pepper with 3 tablespoons water until vegetables are caramelized, 6-8 minutes. Stir in remaining water and the next 8 ingredients., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. If desired, top with sour cream, jalapeno slices and cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

BEEF CHILI FOR THE PRESSURE COOKER

Steps:

• In 8-quart pressure cooker:.
• Heat oil.
• Brown meat in small batches.
• Add all meat and the remaining ingredients to the cooker.
• Attach lid, bring to 15lbs of pressure.
• Cook for 35 - 40 minutes.
• If it cooks longer, you won't hurt it.
• Enjoy with toppings of choice.

CHEF JOEY'S ANASAZI BEAN CHILI (PRESSURE COOKER)

Steps:

• First pressure cook the beans by adding the water, salt and cleaned beans to the pot of the pressure cooker and bring to a boil. Then place the pressure cooker lid on the pot and pressure cook for 6 minutes on the second red ring.
• If you use different beans then Anasazi, be sure to check for the time they need to cook. Not all beans are created equal.
• Use the cold water release method to cool down the pressure cooker. This is done by pouring a stream of cold water from the tap on the side of the lid of the pressure cooker. Most cookers will have instructions as to how to cool your cooker down.
• Remove the beans to a colander and drain the water from the beans. At this stage the beans will still be a bit tough.
• In a medium saute pan, add the olive oil and saute the onion until transparent. Add the garlic being careful not to brown it.
• Cut up the chicken sausage in medium size pieces. The kind I bought were fully cooked so I didn't saute them.
• Put the garlic, onion, chicken sausage and beans into the pressure cooker.
• Add 4 cups chicken broth. Stir and close the lid securely and pressure cook for 12 minutes on the second red ring.
• When done use the cold water release method and open the pressure cooker once the steam is all gone.
• Taste the beans, make sure they are soft.
• Add 1 box of Fantastic Vegetarian Chili mix and the large can of diced tomatoes.
• Simmer on low uncovered for 20 minutes and serve over your favorite grain and with a piece of home made corn bread.
• Bon Appetit.

NICK'S PRESSURE COOKER "BOWL OF RED" - TRADITIONAL TEXAS CHILI

Steps:

• Steps:.
• Break off stems of the chiles and remove the seeds.
• Place chiles in pressure cooker.
• Add beef stock, chicken stock and enough water to cover.
• Cover the cooker securely, place the weight on the port and pressure cook for 10 minutes.
• While this is cooking, dice your meat and measure out your spices.
• Release pressure by running under cold tap water until safe to open cooker. After the pressure has been released, put the chiles into a blender with a small amount of the liquid and puree to make a smooth, thin paste. Reserve the remaining liquid.
• Add shortening to pressure cooker pan and brown meat.
• Sprinkle the flour over the meat and stir. The meat will release some moisture during browning and the flour will absorb the oil and help to thicken the juice.
• Stir in the chile puree.
• Add enough of the reserved liquid so that the meat is covered to a depth of about 2 inches. Reserve any remaining liquid to use if you want to thin down the chili after it is cooked.
• Add the tomato sauce, paprika, onion powder, garlic powder, chili powder, black pepper, white pepper, cayenne, oregano, and cumin.
• Bring mixture to a boil and cover the pressure cooker.
• Cover and pressure cook for 30 minutes.
• Release the pressure, taste, adjust seasoning and add the masa harina (this will give it a slight tamale flavor and will also thicken the chile).
• Return to a boil. Serve hot over cornbread, on chili dogs, omelets, hamburgers, fries, or chips.
• The pressure cooker will meld the flavors and tenderize the meat. Refrigerate any remaining servings.

PRESSURE COOKER CHILI

Steps:

• Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
• Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
• Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
• Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.

PRESSURE-COOKER PORK AND PINTO-BEAN CHILI

Steps:

• Preheat broiler. Roast poblanos under broiler, turning, until completely charred, about 5 minutes. Transfer to a medium bowl; cover tightly with plastic wrap. Let sit 10 minutes. Using your hands, rub off most of charred skin, rinsing hands frequently under cold running water. Slice poblanos in half, and remove ribs and seeds. Finely chop chiles.
• Heat 2 tablespoons oil in a 6- to 8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to saute. Season pork with salt and pepper. Add half the pork and cook, stirring occasionally, until browned, about 5 minutes; transfer to a plate. Repeat with remaining pork; transfer to plate.
• Add remaining 1 tablespoon oil, the onions, and garlic to pressure cooker, and cook, stirring occasionally, until softened, about 6 minutes. Add cumin, oregano, bay leaves, and poblanos, and cook, stirring, until combined, about 1 minute. Add vinegar, stock (8 cups for stovetop; 7 cups for electric), beans, reserved pork along with any accumulated juices, and 1 teaspoon salt, stirring up the browned bits, and bring to a boil.
• Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 26 minutes. Remove from heat, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.Electric: Secure lid. Manually set cooker to 31 minutes and let it come to pressure. Once time is complete, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
• Let pork and beans stand, uncovered, for 30 minutes in liquid. (Discard bay leaves.) Season with salt and pepper and serve.

PRESSURE COOKER CHILI

Steps:

• 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.
• 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.
• 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.
• When the pressure is fully released, remove the lid, stir the chili, and serve.

PRESSURE COOKER - CHILI CON CARNE

Steps:

• Divide meat into 2 batches. Heat 2 tablespoons oil in cooker for about 2 minutes. Brown and remove first batch. Add another 2 tablespoons oil to cooker. Brown and remover second batch.
• Add remaining oil (4 tablespoons) to cooker. Add onions and garlic. Stir fry til onions are light brown. Add meat and remaining ingredients. Stir.
• Close cooker. Bring to full pressure on high heat. Reduce heat and chook for 18 minutes.
• Remove cooker from heat. Allow to cool naturally.
• Open cooker. Discard bay leaves. Serve hot.

LORNA SASS'S 15-MINUTE PRESSURE COOKER CHILI

Steps:

• Heat the oil in the cooker, stir in cumin seeds and toast 20 seconds. Add the ground meat in small batches, stirring vigorously after you add each batch. Use a long-handled fork or spoon to break up and crumble the meat. Continue cooking over high heat until the meat is brown.
• Stir in the onions and water, taking care to scrape up any browned bits sticking to the bottom of the cooker. Blend in the chile powder and the cocoa, then add the chorizo and bell pepper. Pour the tomatoes on top. Do not stir after adding tomatoes.
• Lock the lid in place, bring pan to high pressure over high heat. Reduce the heat just enough to maintain high pressure and cook for four minutes, then turn off heat. Quick release the pressure and remove lid, tilting it away from you to allow steam to escape.
• Stir in the garlic, oregano, salt and pepper, and extra chile powder to taste. Simmer the chili, uncovered, stirring occasionally, until the flavors are integrated, 3 to 5 minutes.
• Add some cooked beans (pinto, kidney, or black, or a combination; drain and rinse if using canned beans), if desired, and heat through.Adding beans will increase the number the recipe will serve.
• Serve with garnishes of your choice.

PRESSURE COOKER BEEF CHILI

Steps:

• 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.
• 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.
• 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.
• 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.

VEGETARIAN CHILI IN THE PRESSURE COOKER

Steps:

• Drain the kidney beans and rinse them.
• Put them in the pressure cooker, and add fresh water until they are just covered.
• Adjust the lid, put on high heat and when the steam comes out, lower heat to medium. Let cook for 30 minutes.
• Take off the stove, let the pressure lower by itself and when it does, open the cooker and add the vegetables and seasoning. Mix well.
• Pour the water in the center, being careful to rinse off the less spice from the beans as possible.
• Put the lid back, and when the steam comes out cook for another 5 minutes.
• Let the pressure go down by itself, and it's ready to eat!

PRESSURE COOKER WHITE CHICKEN CHILI RECIPE - (4.5/5)

Steps:

• Drain previously soaked beans. Set aside. Heat olive oil in stock pot over medium heat. Add onions and saute until soft and translucent. Add garlic and saute until fragrant (do not burn) approx. 1 minute. Reduce heat to low and add chilies, cumin, oregano, and seasoning and stir to combine. If using a pressure cooker with a saute function, this can all be done in one pot. Otherwise, use a separate pan the saute the vegetables and seasonings. Then transfer mixture to pressure cooker using some of the water to deglaze to pan. Add drained beans and water. Stir to combine. Place the chicken breasts in a layer on top, keeping the beans submerged. Set timer on pressure cooker to 20 minutes. Allow the pressure to subside gradually before opening the cooker. Carefully, use tongs to remove the cooked chicken breasts. Make sure you haven't left any bones or skin behind in the pot. Let chicken cool for easier handling. Remove and discard skin and bones. Chop chicken into large cubes. You should have at least 4 cups of chopped chicken. Any extra chicken may be used in another dish. Set cooker to sup pot mode. Add chicken and heat through. Reduce heat to low and add cheese. Stir until cheese melts.