Pressure Cooker Classic Beef Chili Recipe • 5★

Updated February 19, 2020

Karsten Moran for The New York Times

Chili in the electric pressure cooker is super fast and extremely convenient. This version is on the gently spiced side, so if you're looking for more heat, feel free to increase the chili powder or add a big pinch of cayenne – or throw a couple of extra jalapeños into the pot. Keep in mind that the leaner the beef, the less flavorful the chili. Eighty percent is a good bet here. You can also substitute ground pork or dark meat turkey. Leftover chili freezes like a dream.

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2 tablespoons olive oil

1 pound ground beef

2 teaspoons kosher salt, more as needed

1 large onion, diced

1 green bell pepper, seeded and diced

1 jalapeño, seeded or not, diced

4 cloves garlic, finely grated or minced

2 tablespoons chili powder

1 tablespoon tomato paste

½ teaspoon ground cumin

1 teaspoon dried oregano

1 (13.5-ounce) can diced tomatoes

2 (15-ounce) cans pinto or kidney beans, drained and rinsed

⅓ cup chopped cilantro leaves and tender stems

Fresh lime juice, to taste

Sour cream, for serving

Cubed avocado, for serving (optional)

Pickled jalapeño, for serving (optional)

Step 1Heat the oil in the pressure cooker (see Tip) set to the sauté function on high if possible. Add beef, spread it over the bottom of the pot over the oil, and let it brown without stirring for 7 minutes. Give it a good stir and sauté for 1 more minute, then use a slotted spoon to transfer it to a plate. Season meat with 1 teaspoon salt.

Heat the oil in the pressure cooker (see Tip) set to the sauté function on high if possible. Add beef, spread it over the bottom of the pot over the oil, and let it brown without stirring for 7 minutes. Give it a good stir and sauté for 1 more minute, then use a slotted spoon to transfer it to a plate. Season meat with 1 teaspoon salt.

Step 2Stir in onion, bell pepper, jalapeño, garlic and ½ teaspoon salt; cook until softened, about 5 minutes.

Stir in onion, bell pepper, jalapeño, garlic and ½ teaspoon salt; cook until softened, about 5 minutes.

Step 3Stir in chili powder, tomato paste, and cumin, cook until fragrant, about 1 minute. Stir in beef and any juices from the plate, oregano, tomatoes, beans and remaining ½ teaspoon salt, then cover and cook on high pressure for 8 minutes. Let pressure release naturally.

Stir in chili powder, tomato paste, and cumin, cook until fragrant, about 1 minute. Stir in beef and any juices from the plate, oregano, tomatoes, beans and remaining ½ teaspoon salt, then cover and cook on high pressure for 8 minutes. Let pressure release naturally.

Step 4Stir in cilantro and a squeeze or two of lime juice, then taste and adjust seasonings if necessary. Serve with sour cream, avocado and pickled jalapeño if you like.

Stir in cilantro and a squeeze or two of lime juice, then taste and adjust seasonings if necessary. Serve with sour cream, avocado and pickled jalapeño if you like.

Some newer electric pressure cooker models have more sensitive burn indicators than the one this recipe was tested in. If you get the burn signal, add ½ cup water, beer, or stock to the pot.

I use only dried beans - they taste better, and you don't have a can for the recycle stream. These recipes should always list options for using dried beans.

And if you are using a pressure cooker, there is NO REASON to be using canned beans.

I used one cup of dried red beans, soaked in salt water for a few hours. It worked really well!

With no liquid added, the instant pot will not come up to pressure and the bottom will scorch. I added about a half a cup of beer before turning the pressure on in order to make it work (and taste yummy).

Can this be made in a regular slow cooker (after sauteing meat etc. on the stove)?

This recipe tastes great, but I’ve made it multiple times and it regularly scorches in the Instant Pot, warning FOOD BURN and turning off before it even comes to pressure. I’ve read the comments and always add half a large can of beer, but at this point I’ve given up on the ‘pressure cooker’ aspect and just make it on the stove. I wish I could figure out how to cook it in the pressure cooker!

I love you just the way you are……though I do used frozen home grown tomatoes in place of the canned tomatoes, I have never gotten a burn notice. Delicious every time.

Very easy to prepare. Stick with the salt recommendations in the recipe.

Used dried black beans and red beans, soaked for about 10m (added a sprinkle of baking soda to expedite the process). Then pressure cooked for about 15 m, natural release. Beans came out tender.

Adapted from "Instant Comfort" by Melissa Clark