clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pressure Cooker Cincinnati Chili

  • Author: Mike Vrobel
  • Total Time: 8 hours 45 minutes
  • Yield: 6-8 1x


Pressure Cooker Cincinnati Chili recipe - a taste of the queen city from your pressure cooker in about an hour.



Brined Beans

  • 1 pound dried red kidney beans, sorted and rinsed
  • 3 quarts water
  • 3 tablespoons table salt (or 6 tablespoons kosher salt)


  • 1 tablespoon vegetable oil
  • 2 medium onions, diced
  • 3 cloves garlic, minced or pressed through a garlic press
  • 1 teaspoon kosher salt
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon cocoa powder
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 bay leaf
  • 1 1/2 pounds ground beef
  • 4 cups water
  • 1 (14 oz) can crushed tomatoes
  • 1 tablespoon cider vinegar
  • 2 tablespoons brown sugar
  • Salt and pepper to taste

Other ingredients and condiments

  • 1 pound dried spaghetti, cooked according to package directions in salted water
  • 8 ounces (4 cups) finely grated cheddar cheese
  • Minced onions
  • Oyster crackers
  • Hot sauce (I use Frank's red hot, but it's milder than what they serve at Skyline.)


  1. Brine the beans: 8 hours before cooking (or the night before), sort and rinse the kidney beans, then cover with 3 quarts water and add the salt. Soak the beans at room temperature until it is time to cook, then drain and rinse carefully.
  2. Sauté the aromatics: Heat the vegetable oil in the pressure cooker over medium-high heat until shimmering, then add the onions, garlic, and 1 teaspoon kosher salt to the pressure cooker. Sauté the onions and garlic until softened, about 5 minutes.
  3. Toast the spices and cook the beef: Make a hole in the center of the onion/garlic mix and add the chili powder, cumin, coriander, cocoa powder, allspice, cinnamon, cloves, and bay leaf. Let sit for 30 seconds to toast the spices, then stir them into the onions. Add the ground beef and cook, stirring and breaking up any clumps, until the beef just loses its pink color.
  4. Cook the chili: Stir the drained and rinsed kidney beans into the pot, then pour in the water, and add the crushed tomatoes on top. (Do not stir; the tomatoes may burn if they get to the bottom of the pot.) Lock the lid on the pressure cooker and bring the cooker up to high pressure. (Read your fine pressure cooker manual for how to do this). Cook at high pressure for 20 minutes in an electric PC, 15 minutes in a stovetop PC. Let the pressure come down naturally, about 15 minutes. Stir in the cider vinegar and brown sugar, then add salt and pepper to taste.
  5. Serve the chili: Put a layer of spaghetti on the plate, top with a generous layer of chili, sprinkle on the minced onions, then heap on the cheese. Pass the oyster crackers to sop up the thin sauce, and hot sauce for anyone who wants to add some heat.
  • Prep Time: 8 hours
  • Cook Time: 45 minutes
  • Category: Pressure Cooker
  • Cuisine: American