Easy Pressure Cooker Beef Chili Recipe: Ready in Under an Hour
This classic beef chili has become my ultimate comfort food. It’s full of juicy ground beef, beans, and just the right mix of spices for a hearty and delicious dish. I can also make it faster and easier using a pressure cooker, yet it still comes out packed with bold, rich flavors that feel like they’ve been simmering for hours.
It’s become my go-to recipe for a quick, hearty dinner that satisfies my whole family, becoming a staple dish for a quick dinner on busy nights or feeding friends on game day. Plus, I’ve found that the leftovers taste even better the next day!
Classic Beef Chili in a Pressure Cooker
Equipment
- Pressure cooker (Instant Pot or other model)
- Large mixing bowl
- Spatula or wooden spoon
- Measuring cups and spoons
- Can opener
- Knife and cutting board (for dicing the onion and garlic)
- Ladle (for serving)
- Small bowls (for toppings)
Ingredients
- ¼ cup milk
- 2 pounds ground beef (80/20 for best flavor)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 large onion (diced)
- 1/4 cup chili powder
- 1 tablespoon cumin
- 1 teaspoon crushed red pepper
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- 4 garlic cloves (pressed)
- 2 28 oz cans of crushed tomatoes
- 2 15 oz cans of whole pinto beans or kidney beans, rinsed
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 6 oz of beer (half a bottle)
Instructions
- Make a panade. Pour the milk over 2 slices of hearty white bread (or use leftover buns, etc.). Let it sit for a few minutes then mash with a fork until relatively smooth. Mix in the salt and pepper. Add the beef and combine with your hands.
- Sauté the vegetables and spices. In your pressure cooker on the sauté setting (or in a large Dutch oven on the stovetop), heat 3 tablespoons of vegetable oil over medium heat. Add the diced onion and cook for about 3 minutes until softened. Then, add the chili powder, cumin, oregano, crushed red pepper flakes, and cayenne pepper (if using). Stir for another 2 minutes, allowing the spices to bloom. Add the minced garlic and cook for another 1 minute until fragrant.
- Brown the beef. Add the ground beef/ milk mixture, breaking it up with a spatula as it cooks until fully browned. Remove from the pressure cooker and set aside.
- Combine and deglaze. Pour in half of the crushed tomatoes and use a spatula to scrape up any browned bits from the bottom of the pot (this adds flavor). Stir in the remaining crushed tomatoes, rinsed beans, soy sauce, brown sugar, and beer (or beef broth).
- Pressure cook. Secure the lid of the pressure cooker and set it to high pressure for 15 minutes. Once the time is up, manually release the pressure following your cooker’s instructions.
- Check the seasoning and serve. Open the lid carefully and stir the chili. Taste and adjust seasoning if needed, adding more salt or pepper to taste. If desired, ladle the chili into bowls and top with sour cream, shredded cheese, and crushed tortilla chips.
Notes
This beef chili recipe is my go-to for big, comforting flavors with the convenience of a pressure cooker. I’ve learned that for the best results, taking the time to brown the beef and toast the spices before I seal the lid makes a huge difference – that extra effort deepens the smoky flavor. Once the cooking is done, I love customizing it with my favorite toppings like sour cream, cheese, and tortilla chips.
If you’re a fan of hearty chili recipes, you might also enjoy this flavorful take on White Chicken Chili. It’s a lighter option but just as satisfying!
I’m sure you’ll enjoy it as much as I do.
Key Ingredients and Tools
A few special ingredients and tools help this chili shine. Here’s a quick rundown of them and why they matter.
- Chili Powder: This is crucial for getting that deep, warm spice in your chili. Use a fresh and good quality one for the best taste.
- Beer: Beer adds an extra layer of flavor and a bit of richness. If you don’t want to use alcohol, beef broth is a good alternative.
- Crushed Tomatoes: These are the base of your chili sauce. Choose a can of crushed tomatoes without any added flavors to keep things simple and tasty.
- Soy Sauce: This might seem out of place, but soy sauce brings a rich, savory taste that boosts the beef’s flavor. No soy sauce? Worcestershire sauce can give you a similar rich taste.
- Ground Beef: For the best flavor, go for ground beef with a bit of fat, like an 80/20 mix. But if you’re looking for something leaner, ground turkey or chicken can also work.
- Beans: Pinto or kidney beans fill your chili with substance. Black beans or chickpeas are fine replacements if you’re out of these.
- Pressure Cooker: This gadget speeds up the cooking process. Without one, you’d have to simmer your chili on the stove for 1-2 hours to get the flavors to meld.
These are key for quick and tasty chili. Plus, knowing a few swaps lets you whip up this dish with what you’ve got at home.
Troubleshooting and Help
If your chili turns out too thin, you can let it simmer uncovered for a bit to reduce the liquid. Another option is to mash some of the beans with a fork and stir them back into the pot; this helps thicken the chili naturally.
No problem! You can totally skip the beans and still have a great chili. If you want to bulk it up a bit, you could add more ground beef or even diced vegetables like bell peppers or zucchini.
Absolutely! You can swap the ground beef for a plant-based meat substitute or add more beans and vegetables like bell peppers, mushrooms, and zucchini. You’ll still get a hearty, flavorful chili without the meat.
If you’re missing one or two of the spices, don’t worry! Chili is pretty forgiving. You can still make a delicious pot using chili powder and cumin as the base. You can even use a premade chili seasoning packet in a pinch. If you love trying different chili recipes, you might also want to check out this Terlingua Chili Recipe for a Texas-style twist with bold flavors and a spicy kick.
Yes, if you’re not a fan of tomatoes or have an allergy, you can try substituting with tomato-free alternatives like red pepper puree or even just using broth as the base. The flavor will change, but you can still make a tasty chili.
Yes, you can brown the beef and sauté the onions and spices on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours. It will take longer than a pressure cooker, but it’s just as tasty!
Yes, absolutely! You can make it on the stovetop by simmering it for 1-2 hours after browning the meat and adding all the ingredients. Just keep the lid partially on to let it thicken, and stir occasionally to prevent sticking.
Yes, you can easily double the recipe if you feed a crowd or want extra leftovers. Make sure your pressure cooker is large enough to handle the extra volume. If it’s too full, it might not pressurize correctly.
These should cover most of your questions and give them plenty of tips for a successful recipe!
This classic beef chili is a simple, hearty meal that’s easy to make and perfect for any occasion. Whether you’re cooking for a busy weeknight, feeding a crowd, or meal-prepping for the week ahead, it’s a recipe you’ll want to return to time and time again.
With just a few key ingredients and your pressure cooker, you can quickly have a rich, flavorful chili ready. Plus, it stores and freezes beautifully, making it a great option for leftovers or quick meals. Serve it with your favorite toppings, and enjoy a satisfying, no-fuss dish that everyone will love!
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.