This Pressure Cooker Competition Chili Con Carne is going to make you toss our all your other chili recipes. Wait, what? Chili in a Pressure Cooker? Yep, in under 30 minutes!
Chili was one of my favorite things to make when I was young. For some reason, I liked to serve it with green beans. I was twelve, there’s no telling why. For years I made my same recipe over and over.
It was just me and my dad growing up, so I had to learn to cook. Luckily, I really enjoyed cooking and loved creating recipes. My dad put himself through college and law school as a short order cook, so I had a great teacher. He taught me all kinds of tricks, about how to combine and layer flavors and how to pull and identify flavors from a dish.
One day, I stumbled upon a recipe that used individual spices, rather than a chili mix and was intrigued. It was so good, that I no longer make my favorite childhood chili. This Pressure Cooker Competition Chili con Carne is not a thick chili insofar as the liquid.
There is more liquid in this chili than in a traditional chili. I love it because if I pour it over rice or a potato, the juice seeps into the rice or potato.
A big plus is that I much prefer to use individual spices and adjust the taste to my personal liking. These days, we don’t eat much beef in this house, so I turned this beef chili into Tex-Mex Turkey Chili, and love it just as much.
Then I had to adapt my recipe to the Pressure Cooker. It was love at first bite!
The first thing to do is to use the Sauté or Browning button on your Pressure Cooker and allow to completely heat. Allowing a stainless steel pot to heat before adding the fat, helps to make the stainless steel pot non stick.
Add the oil and allow it to heat, just a few seconds.
Add the ground beef to the Pressure Cooker, breaking it up well with a wooden spoon.
Cook until the beef is slightly browned, and then drain fat.
Add in the onions, bell pepper and jalapeños and sauté for three minutes.
Add the dry spices to the Pressure Cooker and mix through.
Add Worcestershire Sauce, tomatoes, water and beans and stir. I do a lot of Asian cooking and use Three Crabs Brand Fish Sauce a lot. It adds great flavor, without a fishy taste. It’s not only for Asian cooking. Dry a bit in other recipes and let me know what you think.
Lock the lid and you are ready to cook.
I hope you enjoy this chili as much as my husband and I do! My husband eats his chili with my Pressure Cooker White Rice, some cheddar cheese and a dollop of Instant Pot Greek Yogurt. Don’t forget a green veggie.
Kitchen Equipment and Esssentials
- Instant Pot Smart DUO60
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alpha Armour Salt Box with Spoon
Here is the handy printable recipe:
- 3 Tablespoons extra virgin olive oil
- 1½ cups large diced onion
- ½ cup large dice sweet red bell pepper
- 1-2 medium jalapeños, stems and seeds removed, finely diced
- 2 Tablespoons garlic, minced
- 1½ teaspoons ground cumin
- 1 Tablespoon chili powder
- 1 teaspoon dry oregano
- 1½ teaspoons salt
- ½ teaspoons freshly ground black pepper
- 1½ pounds ground beef
- 1 Tablespoon Worcestershire Sauce
- 1 28 ounce can ground peeled tomatoes + ½ can fresh water
- 1 14 ounce can black beans rinsed and drained
- 1 14 ounce can of kidney beans, rinsed and drained
- Push the Sauté or Browning button on your Pressure Cooker and allow to heat.
- Add oil to the Pressure Cooker cooking pot.
- Add ground beef, breaking it up well with a wooden spoon.
- Cook until the beef is slightly browned, and then drain fat.
- Add onions, bell pepper and jalapeños and sauté for three minutes.
- Add garlic, cumin, chili powder, oregano, salt and pepper.
- Cook another minute.
- Add Worcestershire Sauce, fish sauce & cocoa powder (if using), tomatoes, water and beans and stir.
- Lock the lid on your Pressure Cooker and close the Pressure Value.
- Cook on High Pressure and set the time for 10 minutes.
- Allow a 10 minute natural release and then quick release.
- Serve as it or Select Sauté and allow to simmer for a thicker chili.