Pressure Cooker Chili
Warm up your weeknights with this hearty and flavorful Pressure Cooker Chili, a one-pot wonder that’s ready in just 45 minutes! Packed with ground beef (or turkey, for a leaner option), two kinds of protein-rich beans, and a vibrant medley of savory spices, this chili delivers bold, satisfying flavor with minimal effort. The pressure cooker ensures tender, perfectly blended ingredients in record time, making it ideal for busy families or last-minute dinner plans. Garnish with fresh cilantro, creamy sour cream, and a sprinkle of cheddar cheese for a comforting, customizable meal. Whether served with crusty bread or crunchy tortilla chips, this quick and easy chili is sure to become your go-to recipe for game days, chilly nights, or any time you crave a cozy, homemade classic. Perfect for meal prep, pressure cooker enthusiasts, and anyone looking for a delicious twist on traditional chili!
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Recipe Information
Ingredients
- 1 pound ground beef (or ground turkey, if preferred)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 3 garlic cloves, minced
- 14.5 ounces canned diced tomatoes (drained)
- 15 ounces canned kidney beans (rinsed and drained)
- 15 ounces canned black beans (rinsed and drained)
- 3 tablespoons tomato paste
- 1.5 cups beef or chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pinch pinch of cayenne pepper (optional)
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 cup shredded cheddar cheese (optional, for serving)
- 0.5 cup sour cream (optional, for serving)
Instructions
Set your pressure cooker to the sauté function and add the olive oil.
Once the oil is hot, add the ground beef. Cook for 5-7 minutes, breaking apart with a wooden spoon, until browned. Drain any excess grease if needed.
Add the diced onion, bell pepper, and minced garlic to the pot. Sauté for 3-4 minutes until vegetables are softened.
Stir in the chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne, cooking for 1 minute to release the spices' fragrance.
Add the diced tomatoes, drained kidney beans, black beans, tomato paste, and broth to the pot. Stir everything to combine.
Place the lid on the pressure cooker and set it to cook at high pressure for 15 minutes.
After the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
Carefully remove the lid of the pressure cooker and give the chili a good stir.
Taste and adjust seasoning if needed. If the chili is too thick for your liking, you can stir in a bit of extra broth.
Ladle the chili into bowls and garnish with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream, if desired.
Serve hot with crusty bread or tortilla chips on the side and enjoy!
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 5.7 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 917 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
