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Pressure Cooker Big Batch of Quick Chili in an 8 Quart Pressure Cooker | DadCooksDinner.com

Big Batch of Quick Chili in the 8 Quart Pressure Cooker


  • Author: Mike Vrobel
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 5 quarts of chili 1x

Description

Looking to make a big batch of ground beef and bean chili in your 8 quart pressure cooker? Here you go:


Scale

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 4 cloves garlic, crushed
  • 1/2 teaspoon kosher salt
  • 6 tablespoons chili powder (1/4 cup plus 2 tablespoons)
  • 1 1/2 tablespoon ground cumin
  • 1 tablespoon oregano
  • 2 pounds ground beef (Preferably 85% lean ground round or 80% lean ground chuck)
  • 4 cups water (or chicken broth)
  • 6 (14- to 16-ounce) cans of beans, drained (kidney, pinto, black, or a mix of beans)
  • 28-ounce can crushed tomatoes
  • Fresh ground black pepper and salt to taste

Instructions

  1. Sauté the aromatics: Heat 1 tablespoon of vegetable oil in the pressure cooker pot over medium heat until shimmering. Add the onions, garlic, and 1/2 teaspoon salt to the pressure cooker. Sauté the onions and garlic until softened, about 5 minutes.
  2. Toast the spices and cook the beef: Make a hole in the center of the onion mix and add the chili powder, cumin, and oregano. Let sit for 30 seconds, then stir into the onions. Add the ground beef and stir to coat with the onions and spices, scraping any browned bits from the bottom of the pot. Add the water, bring to a simmer, and simmer the beef, stirring often, until the beef just loses its pink color, about 3 minutes.
  3. Cook the chili: Stir the beans and crushed tomatoes into the pot. Lock the lid on the pressure cooker and cook at high pressure for 10 minutes in an electric PC or 8 minutes in a stove top cooker. Turn off the heat and let the pressure come down naturally, about 15 minutes. (Or, if you’re really in a hurry, high pressure for 12 minutes in an electric PC or 10 minutes in a stovetop, then quick release the pressure.) Remove the lid carefully, opening away from you – even when it’s not under pressure, the steam in the cooker is very hot.
  4. Season and serve: Stir in the black pepper, then taste and add salt if needed. (Canned beans and tomatoes tend to be salty, so I usually don’t need more salt.)

Notes

  • Recommended Equipment: 8 quart or larger Pressure Cooker (I love my Instant Pot IP-Duo80)
  • If you like cooking dried beans in your pressure cooker – one of its killer features, in my opinion – a pound of dried beans will make about 6 cups of cooked beans, perfect for substituting in this recipe. So, if you make your beans ahead of time, you can toss them in the pressure cooker and have chili in no time. (Just make sure to add extra salt in the “season and serve” step – homemade beans are a lot less salty.)
  • Method: Pressure Cooker
  • Cuisine: American
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