Classic Beef Chili in a Pressure Cooker - Heart's Content Farmhouse

Prep Time:20

Cook Time:15

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

For a tasty and nicely textured chili, go with 80/20 ground beef. It has enough fat to make the chili flavorful without being oily. If you use leaner meat, you might want to add oil to keep it from drying out.

It’s important to use fresh chili powder, cumin, and other spices for the best taste. If your spices have been in the cupboard for a year or more, they might not give your chili that punch of flavor you’re hoping for.

If you’re not a fan of spicy food, feel free to leave out the cayenne pepper or use less crushed red pepper flakes. On the other hand, if you love a spicy kick, go ahead and add more chili powder or some hot sauce when you dish it up.

If you’re making chili in an Instant Pot, you can use it just like you would for stovetop cooking. Use the sauté function to cook the meat and veggies. Then, pressure cook on high for 20 minutes before quickly releasing the pressure.

Let the chili sit for about 5 minutes after cooking. This helps the flavors come together even more and thickens the chili, making it taste better.

Before serving, taste the chili to see if it needs anything extra, like a bit more salt or chili powder. Sometimes, that final touch makes a difference.

Chili is even tastier with toppings like crushed tortilla chips, sour cream, or avocado. These add a nice texture or creaminess.

Nutrition

Servings: large bows

Calories: 380kcal

Author: Katie