Pressure Cooker Quick Chili with Canned Beans
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion
diced
- 4 cloves garlic
crushed
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1 tablespoon oregano
- 1 pound ground beef
Preferably 85% lean ground round or 80% lean ground chuck
- 1 1/2 cups water
or homemade chicken broth
- 4 cans of beans
drained, 14- to 16-ounce
- can crushed tomatoes
28-ounce
- 1 teaspoon fresh ground black pepper
- Salt to taste
Directions
- 1
Heat 1 tablespoon of vegetable oil in the pressure cooker pot over medium heat until shimmering. Add the onions, garlic, and 1/2 teaspoon salt to the pressure cooker. Sauté the onions and garlic until softened, about 5 minutes.
- 2
Make a hole in the center of the onion mix and add the chili powder, cumin, and oregano. Let sit for 30 seconds, then stir into the onions. Add the ground beef and stir to coat with the onions and spices, scraping any browned bits from the bottom of the pot. Add the water and cook the beef, stirring often, until the beef just loses its pink color, about 3 minutes.
- 3
Stir the beans and crushed tomatoes into the pot. Lock the lid on the pressure cooker and cook at high pressure for 10 minutes in an electric PC or 8 minutes in a stove top cooker. Turn off the heat and let the pressure come down naturally, about 15 minutes. (Or, if you’re really in a hurry, high pressure for 12 minutes in an electric PC or 10 minutes in a stovetop, then quick release the pressure.) Remove the lid carefully, opening away from you – even when it’s not under pressure, the steam in the cooker is very hot.
- 4
Stir in the black pepper, then taste and add salt if needed. (Canned beans tend to be salty, so I rarely need to add more salt.)
Pressure Cooker Quick Chili with Canned Beans
Similar Recipes
Ratings & Reviews
Based on 19 ratings
Rating Breakdown
About this Recipe
When the craving for a hearty, satisfying bowl of chili strikes, but you're short on time, this pressure cooker recipe is your secret weapon. You'll achieve that slow-cooked depth of flavor in a fraction of the time, making a comforting meal accessible even on the busiest weeknights.
The magic of the pressure cooker transforms simple ingredients into a deeply flavorful chili in record time. By utilizing canned beans, you bypass the long soaking and cooking times typically associated with dried legumes, bringing you closer to a delicious, warming meal with minimal fuss. This approach ensures a rich, savory experience without compromising on taste.
Expect a robust and savory chili, brimming with tender ground beef and a mix of your favorite beans, all swimming in a rich, spiced tomato base. The aromatic blend of chili powder, ground cumin, and oregano creates a classic flavor profile that feels both familiar and deeply satisfying. This is a hearty, comforting dish that truly warms you from the inside out.
Customization & Variations
Feel free to experiment with your favorite combination of beans—kidney, pinto, or black beans all work wonderfully, or use a mix for varied texture and flavor. For an extra layer of savory depth, swap the water for rich homemade chicken broth. You can also choose your preferred lean ground beef, whether it's 85% lean ground round or 80% lean ground chuck, to suit your taste.
Serve this quick chili as a satisfying weeknight dinner, perfect for family meals or casual gatherings. It’s fantastic on its own or topped with your favorite chili accompaniments.