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!!
How to make Chili in the Instant Pot
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 for Chili in the Instant Pot
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
½ a medium onion, chopped
4 oz can of green chilis, not drained
¼ cup chopped celery
2 tablespoon chili powder
1 teaspoon smoked paprika
1, 14.5 can of diced tomatoes, not drained
1 teaspoon black pepper
2 teaspoon 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!
Tips and Tricks for the Best Instant Pot Chili
Dried or Canned Beans?
Canned beans are your best option here. There are tons of organic canned bean varieties and are safe to use. This is a quick cook so dried beans kind of take away from this being a quick and easy recipe.
How to make it healthy Chili
Leave out the beans. While they are a good source of protein, they can be higher in carbs. You can make this a real Texas chili and leave them out for a better keto friendly option.
How to Store
You can prep all ingredients and transfer the cooled contents to a freezer safe bag or container and freeze until ready to thaw and use.
Once cooked and cooled it may be kept in an airtight container in their refrigerator for up to a week. Reheat in sauce pan on top of the stove.
Get that slow cooked chili taste in half the time!
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!
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Electric Pressure Cooker Chili
- 1 pound 80/20 ground beef or lean ground turkey
- 1 can of Red Kidney beans not drained
- 1 can of Pinto beans not drained
- 1 can of tomato sauce
- ½ a medium onion chopped
- 4 oz can of green chilis not drained
- ¼ cup chopped celery
- 2 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 can of diced tomatoes not drained
- 1 teaspoon black pepper
- 2 teaspoon sea salt
- 1 cup water
- Set the Instant pot to 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!