Pressure Cooker Chili Con Carne with Kidney Beans
A robust, deeply flavored chili made in a pressure cooker that combines browned ground beef, kidney beans, and aromatic spices for a dish that's hearty and satisfying. The pressure cooking method tenderizes the beans and melds the spices in under 30 minutes of active time. Perfect for weeknight dinners, casual entertaining, or meal prep. This version uses a traditional spice blend of chili powder and cumin with the brightness of tomato paste, creating a balanced, savory chili that's neither too thick nor too thin.
Ingredients
- 2 ¼ lbs lean ground beef
- ½ cup olive oil
- 1 lb onion, chopped
- 6 garlic cloves, finely chopped
- 1 ½ cups kidney beans, soaked
- 3 cups canned tomatoes, drained and choppedfresh tomatoes1:1 weightfresh produce
increase slightly if very watery
- 2 bay leaves
- 1 tablespoon salt
- 1 tablespoon tomato paste
- 3 tablespoons chili powder
- ¼ teaspoon pepper
- ¼ teaspoon dried basil leaves
- 2 teaspoons ground cumin
- 2 cups water
Instructions
- 1
Divide beef into two portions.
- 2
Heat 2 tablespoons oil in pressure cooker for 2 minutes. Brown first beef batch and remove.
- 3
Add 2 tablespoons oil and brown second beef batch. Remove.
- 4
Add remaining 4 tablespoons oil. Stir-fry onions and garlic until onions turn light brown.
- 5
Return meat to cooker. Add kidney beans, tomatoes, bay leaves, salt, tomato paste, chili powder, pepper, basil, cumin, and water. Stir.
- 6
Close cooker and bring to full pressure on high heat. Reduce heat and cook for 18 minutes.
- 7
Remove from heat and allow to cool naturally.
- 8
Open cooker and discard bay leaves. Serve hot.
Tips
For deeper flavor, toast cumin and chili powder in a dry pan for 30 seconds before adding to the cooker.
Natural pressure release is key here; forcing the pressure down too quickly can make the meat tough.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Make up to 2 days ahead. Reheat gently on stovetop with water if needed.
Serve hot with cornbread, rice, or as a topping for baked potatoes. Garnish with sour cream, cheese, or fresh cilantro.
Common Mistakes
Do not skip browning the meat to avoid a dull, one-dimensional flavor.
Do not overfill the cooker (max two-thirds) to avoid clogging the vent.
Do not force-cool the pressure cooker to avoid tough meat.
Substitutions
FAQ
Can I use dry kidney beans without soaking?
Yes, but increase cooking time by 5-10 minutes and add an extra 1/2 cup water. Soaking shortens cooking time and aids digestion.
What if my chili is too thin after cooking?
Simmer uncovered on the stovetop for 10-15 minutes to reduce liquid, or stir in a tomato paste slurry to thicken.
How long will this keep in the freezer?
Up to 3 months in an airtight freezer container. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.