Pressure Cooker Chili Recipe

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, easy, and energy efficient recipe.

I made a double-batch in the Instant Pot IP DUO60, with a couple of modifications. I added 3 slices of Chipotle-smoked bacon from Whole Foods, and used 85% lean grass-fed beef. I also used 2 large jalapeños (not seeded) and 5 smaller cloves of garlic. After cooking for 10 minutes, I released the pressure, opened the lid, and added a 16oz box of whole wheat Fusilli, resealed the lid and let it sit for another 20 minutes or so until done. I was hoping for a spicier chili, but this has a good, hearty texture and awesome flavor. I like the addition of the cocoa powder.

I made this for dinner tonight & absolutely loved it! Easy peasy and best of all, a quick one pot wonder. I tried to follow the recipe exactly my first time out, but didn't have all ingredients on hand. Also, small kitchen, limited storage space, cooking for one, so I halved the recipe for my 2 qt. pressure cooker, and ended up a little shy of max fill, so that worked out. I didn't have coco, brown sugar or jalepeno, substituted 1 10-oz can of Rotel diced tomatoes with green chilies. Oh, and I also left out the beans as a personal preference. Sooooo delicious & hearty, best chili I've ever made and this is now my go to recipe. I like a thicker chili, but this was not at all too watery as is. I just went old school with a bit of Wondra to thicken up a bit & voila! How nice of Spyce to also include instructions to thicken with smashed beans for those who prefer thicker consistency...brilliant idea! I do that very thing to thicken "gravy" for beans, but would not have thought of doing that to thicken chili, so thank you Spyce. Since I made this recipe beanless, I think what I will do is cook a pot of beans, smash 'em up & freeze in ice trays specifically to add to this recipe as a thickening agent. I can't wait to make this again with all ingredients, but it was perfect to me even without coco, brown sugar, jalapenos. Thanks so much for sharing this wonderful recipe!

The basis of the recipe were spot on. I loved the results. Here's what I added: 1 Serrano, 1 poblano, 1 jalapeño, 1 Anaheim. I added 8oz sliced mushrooms I used 3 cans of beans. Red, kidney and black beans. I'm vegetarian so I used a soy beef substitute from Trader Joe's. I did not use sugar and only 2 tsp of oil. I used extra broth during the sauté as required. This is a keeper.

I've made this chili several times. It has always turned out very good just following the recipe. However, the recipe doesn't specify what pressure to use with your pressure cooker. I've always used high pressure, but I bleed off the pressure with the release valve over a period of about 10 min. Using high pressure, and then letting the pressure bleed off naturally (as the recipe specifies) seems to over-cook the chili. YMMV depending on your pressure cooker. A few successful variations that I've tried: 1. Ground buffalo instead of beef. Super yummy and healthy, and no need to drain the meat after browning. Buffalo is very lean to start with. 2. Vegetable broth instead of water. 3. Leave the seeds in the jalapeño if you want some extra kick. 4. I was out of cocoa powder once and used ground cinnamon and it turned out great.

It was so waterie, I doubled the recipe, but only used 2 cups water but used 4 cans of tomatoes undrained, l make it in my instant Pot and next time thinking of using 1 cup or even 3/4 of a cup of water,what do y'all think?

While I love the smell of chili cooking all day in the slow cooker, I have been searching for new ways to use the pressure cooker for hearty, quick and flavorful meals, and this recipe didn't disappoint! With the modifications below, it won my office chili cookoff!!! - 50/50 mix of ground beef and ground turkey - better for you and it softens the texture, as if you've been cooking it for hours; - Addition of a 1/2 tsp to 1 tsp of Chipotle Chile Powder - Addition of a 1/4 tsp to 1/2 tsp of Smoked Paprika - Slough of flour/water to tighten mixture Both additional spices help spice up sometimes unflavorful turkey, but the real secret to great chile is already in the recipe: chocolate.

Yummy! I used this recipe for the first use of my pressure cooker. It turned out delicious and I would make it again. I used muscovy duck instead of beef. Instead of canned beans, I used dried, black beans that I soaked for 4 hours, then cooked for 12 minutes in the pressure cooker. I love the sweet flavor that the brown sugar added.

Split the 2 cups water with 1 cup of beer, added 2 teaspoons of red crushed pepper for a HOT spicy chili. Pressure cooked for 40 minutes. Perfect!!! Best Chili I ever had.

I love this recipe. Ive made it many times now. It’s my “go to” chili recipe. I use it as my base recipe and then tweak it with whatever I’m feeling like or have on hand hand that day. I’ll use ground beef or ground Turkey. Sometimes I’ll throw in some sausage. I’m going to try with brisket one of these days, but haven’t done that yet. I’ll add extra veggies. Sometimes I’ll roast the peppers first to add a little extra flavor. I like another reviewers tip regarding the liquid smoke. I’ll have to try that! Overall, it’s just a good recipe to play with. Glad I found it.

Not much for following recipes and, therefore, can't say that I've ever managed to make the same batch twice. However, this one just might be the first one I repeat. I did tweak the printed recipe a bit, which follows: Used one can of tomatoes and one can of tomato sauce instead of Rotel, and 1.5 lb of ground beef. Substituted a can of beef broth for the water. Used 1/4 cup of catsup, and no sugar or tomatoes paste. Two packets of Goya Coriander and Annatto. Two teaspoons of minced garlic. Added an extra teaspoon each of both chocolate and of cumin, and a teaspoon each of dried cilantro and dried oregano. Added one tablespoon of Adobo from a can of chipotles and a shake of cinnamon. Skipped the red pepper and jalapeno, I figured that the adobo and extra chili powder added enough heat.

Absolutely perfect for any occasion.

I have to say that this is the best chili I've ever made, let alone ever had! I followed the recipe with very few tweaks aside from using some beef bouillon in place of salt. It was ridiculously delicious 😋

Turned out soupy & I had to thicken it up a bit

I’m a horrible food preparer and my whole family lives this chili!

just recently i was forced(i don't like change) into using my pressure cooker for the first time. Looking around it "seemed" i had everything i needed. e Except the coco powder. I couldn't make it it to the store so i usea a 90% cocoa bar. Anyways we live in the south and even at 75% humidity the kids love this Chili recipe with piping hot cornbread of course.

Best chili recipe ever! I’ve been making this pressure cooker chili recipe for for about 4 years now!! I always triple the recipe ( big family) I’ve used ground beef, ground turkey & ground chicken- I’ve changed the beans here & there as well based on what I’ve had in my pantry & usually include - yellow orange & red peppers. Every single time- it turns out perfect!! The cocoa powder & brown sugar are like a secret ingredient LOL! BEST chili ever!!

Worked well, however it was more like a soup. Can you reduce the amount of water? I used 1 1/2 pounds of ground beef.

I used cauliflower (chopped into small pieces) rather than beans, since my husband won't eat beans. I added a little extra chili powder by accident. I agree with some other posters that I would prefer to add less water in future to make it thicker. But overall, it was very good and easy!!

I made this last night and it turned out so yummy!! I left out the unsweetened cocoa and brown sugar. Added in some yellow corn in place of the sugar (don't eat refined sugars).