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Electric Pressure Cooker Chili

Electric Pressure Cooker Chili. This wonderful Chili will give you all of the comfort and warmth that you are looking for and in half the time. Thanks to the wonderful Electric Pressure Cooker!!

 Instant Pot Chili

How to make Chili in the Electric Pressure Cooker

Updated 10/21/2019

I have been yearning for Fall since the beginning of September. As soon as football starts at the end of August, I get the hankering for cool night and crisp days. Aside from the blooming of goldenrods, Fall is my favorite season. Fall brings with it friends around a bonfire with a bowl of warm soup, Fall Festivals, Halloween parties and Thanksgiving gatherings with friends and Family. Now, if you read my blog regularly, you will know that I am a huge fan of soups and an even bigger fan of my Electric Pressure Cooker. Naturally, I always try to find some way to use it to speed up the process in making my homemade soups and stews. Y’all, it hasn’t disappointed me yet!

I think the thing that I love most about this recipe is the two different kind of beans. The Red kidneys have a snappiness that you expect in a good hearty chili while the Pintos give it a smooth creaminess that creates a silky, warm and cozy feeling. Now without further ado, here is what you will need.

Ingredients

  • 1 pound 80/20 ground beef or lean ground turkey

  • 1, 14.5 oz can of Red Kidney beans, not drained

  • 1, 14.5 can of Pinto beans, not drained

  • 1, 14.5 can of tomato sauce

  • 1/2 a medium onion, chopped

  • 4 oz can of green chilis, not drained

  • 1/4 cup chopped celery

  • 2 tbsp chili powder

  • 1 tsp smoked paprika

  • 1, 14.5 can of diced tomatoes, not drained

  • 1 tsp black pepper

  • 2 tsp sea salt

  • 1 cup water

~ Method ~

I use the saute function to brown the ground beef along with the celery and onion. Add the spices and brown well. Drain and return to EPC. Add remainder of ingredients and stir well. Set the EPC to manual or pressure cook on high pressure(default) for 20 minutes. Allow to NPR for 10-15 minutes. Open vent to remove any remaining pressure and carefully open lid. Stir. If Chili is runnier than you like, simply set to saute for a few minutes to cook down to desired consistency. Serve with shredded cheddar, sour cream and a slice of warm cornbread for the full Fall effect!

There just isn’t much better than chili that has steeped for hours on top of the stove. Wait, yes there is, some that has cooked in just over 30 minutes! With the Electric Pressure Cooker, you don’t sacrifice flavor when saving time. That is one of the most wonderful things about it. You get all of the flavor but with half of the effort. Today, when we work and run from here to there, that is important. You can fit a healthy homemade meal in an already cramped schedule. As always, let us know if you made the recipe and send us a pic!

As always, we would love it if you shared this recipe with your family and friends. Over to the side on this post and all of the others are handy dandy share buttons. We would sure be grateful if you shared the love!

Enjoy!

Brooke signature
Electric Pressure Cooker Chili

Electric Pressure Cooker Chili

Yield: 12
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

This wonderful Chili will give you all of the comfort and warmth that you are looking for and in half the time. Thanks to the wonderful Electric Pressure Cooker!!

Ingredients

  • 1 pound 80/20 ground beef or lean ground turkey
  • 1, 14.5 oz can of Red Kidney beans, not drained
  • 1, 14.5 can of Pinto beans, not drained
  • 1, 14.5 can of tomato sauce
  • 1/2 a medium onion, chopped
  • 4 oz can of green chilis, not drained
  • 1/4 cup chopped celery
  • 2 tbsp chili powder
  • 1 tsp smoked paprika
  • 1, 14.5 can of diced tomatoes, not drained
  • 1 tsp black pepper
  • 2 tsp sea salt
  • 1 cup water

Instructions

  1. I use the saute function to brown the ground beef along with the celery and onion. Add the spices and brown well. Drain and return to EPC.
  2. Add remainder of ingredients and stir well. Set the EPC to manual or pressure cook on high pressure(default) for 20 minutes.
  3. Allow to NPR for 10-15 minutes. Open vent to remove any remaining pressure and carefully open lid. Stir.
  4. If Chili is runnier than you like, simply set to saute for a few minutes to cook down to desired consistency. Serve with shredded cheddar, sour cream and a slice of warm cornbread for the full Fall effect!
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 606Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 16mgSodium 3739mgCarbohydrates 111gFiber 37gSugar 31gProtein 38g

**Nutritional Values are estimates only

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9 Comments

  • Reply
    Jheng
    November 6, 2018 at 7:33 am

    I would to do this. Will try to do this on weekend as it is my next grocery run. Hopefully I can find the Red kidney beans and Pinto Beans here in the Philippines. This is something new to us and I would love to introduce this dish to my family. Great recipe! Btw can I partner it with rice?

    • Reply
      Brooke Burks
      November 6, 2018 at 7:10 pm

      Oh! I think rice would be divine! I am of the opinion, rice makes everything better!

  • Reply
    Jen @ Jenron Designs
    November 6, 2018 at 9:12 pm

    I have never put celery in my chili before but I might have to try it. Your recipe sound great and I just love my instapot!

    • Reply
      Brooke Burks
      November 6, 2018 at 10:49 pm

      You won’t even know it’s there! The IP is wonderful. The celery adds a certain zing to the chili. We hope you love it!

  • Reply
    Charlotte Jessop
    November 6, 2018 at 9:59 pm

    Chilli is a huge favourite in this house! I’m gonna give your recipe a go. Excited!

    • Reply
      Brooke Burks
      November 6, 2018 at 10:48 pm

      Great! Be sure and let me know how you like it!!

  • Reply
    Ellen
    December 28, 2018 at 11:16 pm

    I made this tonight in my 8qt instant pot and it was so good! I love that it has celery instead of peppers, yet still has a kick! You can’t even tell there’s celery in there! 😉 this will be me go-to recipe this winter! Thank you!!

    • Reply
      Brooke Burks
      December 28, 2018 at 11:59 pm

      That’s fantastic! Thank you! We hope you will continue to enjoy this an many other recipes. It’s great because it can have as much kick as you want! We appreciate your kind comments! Happy New Year!

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