Pressure Cooker Beef Chili

4.6
(63)
50 Reviews
6 Photos

When you ask someone why they don't use a pressure cooker, one of the most common replies is something to the effect of: I'm really not into being killed by an exploding stew. The marvels of pressurized heat are actually very simple!

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
Allrecipes' editorial guidelines
Updated on November 26, 2024
6
6
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6
Prep Time:
20 mins
Cook Time:
35 mins
Additional Time:
10 mins
Total Time:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 tablespoon vegetable oil

  • 2 ½ pounds beef chuck, cut into 1-inch cubes

  • salt and ground black pepper to taste

  • 1 tablespoon vegetable oil

  • 1 onion, diced

  • 3 cloves garlic, chopped

  • 2 tablespoons ancho chile powder

  • 2 teaspoons Spanish paprika

  • 1 teaspoon ground cumin

  • ½ teaspoon ground black pepper

  • ½ teaspoon chipotle chile powder

  • ¼ teaspoon cayenne pepper

  • ½ teaspoon dried oregano

  • 1 (10 ounce) can diced tomatoes with green chile peppers

  • 1 ¼ cups water

  • ⅛ cup ground corn chips (Optional)

  • ⅛ cup chopped fresh cilantro

  • ⅛ cup chopped green onions

Directions

  1. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5 to 10 minutes. Transfer to plate and set aside.

  2. Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; cook until almost translucent, 4 to 6 minutes. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, cayenne pepper, and oregano; cook until fragrant, 2 minutes. Add diced tomatoes, beef, and water; stir to combine.

  3. Lock the lid of your pressure cooker. Increase heat to high and bring to full pressure. Reduce heat to low to maintain pressure; cook for 15 minutes. Remove from heat and let rest 10 minutes. Ensure that pressure is fully released and remove the lid.

  4. Return uncovered pressure cooker to burner over high heat. Stir in corn chips and bring to a boil; cook for 5 minutes. Garnish with cilantro and green onion.

    close up view of Pressure Cooker Beef Chili garnished with green onions in a white bowl
    pelicangal

Chef's Note

If you don't have a pressure cooker, you can still make this chili. Just simmer it on the stovetop until the beef is tender, about 1 1/2 hours.

148 home cooks made it!

Nutrition Facts (per serving)

358 Calories
25g Fat
9g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 358
% Daily Value *
Total Fat 25g 32%
Saturated Fat 9g 44%
Cholesterol 86mg 29%
Sodium 279mg 12%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 24g 48%
Vitamin C 8mg 8%
Calcium 46mg 4%
Iron 4mg 21%
Potassium 413mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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