Do you have a pressure cooker and need a dinner idea that delivers both comfort and nutrition? This chili is exactly that — rich, hearty, and ready in under an hour. No simmering for hours. No babysitting the pot.
The Power Pressure Cooker XL does the heavy lifting for you. It builds deep flavor fast, tenderizes meat beautifully, and softens veggies until they melt right in. It’s perfect for picky eaters, busy weeknights, and anyone managing health conditions who needs iron‑rich, protein‑packed meals that actually taste good.
This bowl isn’t just comfort food — it’s functional fuel.
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Why You’ll Love This Chili
- Power of Pressure Cooker: No mess, no fuss — just set it and forget it. The pressure cooker intensifies flavors quickly, so you don’t need fancy ingredients or long simmer times. It’s a game-changer for quick, rich meals.
- Nutrient-Dense: Chili can be tailored to include iron-rich beans, lean protein, and loads of veggies. It’s a nourishing option for active individuals, vegetarians, vegans, and anyone focused on eating well.
- Endlessly Customizable: Mild or spicy? Stew-like or soup consistency. Extra cheesy or dairy-free? It’s your call. Go heavy on the beef for meat-lovers or go all plant-based to impress your vegan friends. Chili bends to your cravings.
- Budget-Friendly: Beans, canned tomatoes, and vegetables are affordable and filling, making chili a cost-effective meal. It’s perfect for batch cooking, reducing food waste, and saving money on takeout, or last-minute groceries.
- Weeknights Favs: Chili stores well and tastes even better over time. Make a big batch, freeze the leftovers, and enjoy stress-free dinners all week long.
- Crowd-Pleaser: One of the first dishes to disappear at any gathering. It’s kid-approved, elder-approved, and even picky eaters love it — especially when the veggies melt right in. A bowl of chili is cozy, comforting, and heart-warming. It’s feel-good food at its finest.
🌿 Just a friendly reminder: I’m a passionate foodie, not a certified nutrition or health professional. Everything shared here — recipes, tips, and food inspiration — is meant for enjoyment and creativity in your kitchen. For dietary guidance or health concerns, always consult a qualified professional.
How It’s Made
Let’s start with the basics. You can mix and match based on what you’ve got in your fridge or pantry.
Step 1 – Ingredients and Substitutions
- Pick a meat of your choice or stick to vegan options — whatever suits your taste:
- Ground beef (classic choice)
- Beef chunk (for chunky chili)
- Ground pork or pork shoulder
- Ground chicken
- Ground turkey
- Crumbled tofu or tempeh
- Choose your beans. Go with one or more types. If you’re using dried beans, soak them overnight. Canned beans? Just drain and rinse ready to use.
- Kidney beans
- Black beans
- Pinto beans
- Navy beans
- Lima beans
- Chickpeas
- Veggies adds flavor, texture, and nutrients. Use one or multiple.
- Carrots
- Mushrooms
- Celery
- Onion
- Bell pepper
- Zucchini
- Corn
- Tomato
- Seasoning: Here’s your spice squad, go with what works for you.
- Salt and black pepper
- Cayenne pepper and curry powder
- Chili seasoning (store-bought)
- Cumin, paprika, oregano
- Garlic
- Choose your base: Pick one or a combine a couple for extra depth.
- Tomato puree
- Pasta sauce
- Catelli garden select sauce
- Broth (veggie, chicken, or beef)
Step 2 — Brown the Meat
- Plug in your Power Pressure Cooker XL.
- Add the ground meat directly into the inner pot.
- Spread it out evenly and season with salt and pepper.
- Lock the lid and press the Chicken/Meat setting — this sets to high pressure for 15 minutes.
- When the timer beeps, press Keep Warm/Cancel and use the quick release valve to release pressure. Carefully unlock the lid and open when safe to do so.
- Break up the meat into crumbles using a spatula oor spoon.
Step 3 — Combine the Ingredients
- Drain your soaked beans to discard the liquid and add to the pressure cooker.
- Dice up all your veggies to add to the pressure cooker.
- Combine the seasoning and your chosen base along with either water or broth.
- Stir everything together until well combined.
- Lock the lid again, press Soup/Stew, and set it to medium pressure for 30 minutes.
- Once done, release the pressure, open the lid, and give it to a good stir.
- Taste and adjust seasoning if needed.
Cooking Tips for Perfect Chili
- Too Thick?
- Add a splash of broth or water to loosen it up.
- Worried about diluting flavor? Stir in chopped or crushed tomatoes and bring to a boil.
- Too Thin?
- Simmer for 10–15 minutes using the Sear or Brown mode with the lid off.
- You can also stir in tomato paste, mashed beans, or shredded cheese for a thicker, creamier texture.
- Burnt Bottom? It Happens
- Turn off the cooker and release the pressure carefully.
- Don’t scrape the bottom — that’s where the burnt bits are. Instead, scoop the unburnt chili from the top into a new pot or bowl.
- If the flavor’s a little smoky, stir in tomato sauce or broth to mellow it out. Adjust with extra seasonings as needed.
🍽️ Craving more? From vegan‑friendly dishes, meat‑lovers favorites, to soul-food from the island, there’s a burst of flavor waiting in every recipe. Cook to satisfy your cravings — one delicious bite at a time.
🎯 Let’s be real: Deciding what to cook or even what groceries to buy can feel overwhelming on a chaotic day. Browse our curated collection of meal planners and kitchen resources to stay organized, simplify your day, and make cooking feel effortless. Grab your copy today and make life easier.
Delicious Ways to Serve Chili
- The Classic Bowl Style
The timeless go-to. Chili is served piping hot in a deep bowl, topped with shredded cheddar, sour cream, chopped onions, and jalapeños. It’s often paired with cornbread, saltine crackers, or crusty bread — perfect for dipping and scooping.
- Berrychik Style
A flavorful twist! Served in a deep bowl and topped with shredded cheese, chopped cilantro, and crispy fried onions. Pair it with cheesy garlic bread, mozzarella sticks, or warm dinner rolls. Sprinkle chili flakes on top for an extra spicy kick.
- Chili on Hot Dogs
Known as a chili dog in the U.S., this is a cookout and diner favorite. Just place a hot dog in a bun, spoon warm chili over it, and top with shredded cheese, diced onions, pickles, and a drizzle of mustard or ketchup. Great for game days and casual gatherings.
- Chili Cheese Fries
Crispy fries smothered in chili and melted cheese, then topped with shredded cheddar. Often called chili cheese fries, this indulgent snack is a staple at fast-food joints and sports bars.
- Mac & Chili
A hearty, kid-approved comfort food. Mac and cheese is topped with a scoop of chili over it.
- Chili-Stuffed Baked Potatoes
A cozy Canadian winter favorite. Baked potatoes are split open and filled with warm chili, then topped with shredded cheese, sour cream, and your choice of diced veggies like green onions or bell peppers.
- Over Rice or with Tortilla Chips
For a filling twist, serve chili over steamed rice — it’s a simple, satisfying combo. Or treat it like a chunky dip and scoop it up with tortilla chips. Great for parties or casual snacking
Leftovers
Fridge – Store leftovers in an airtight container for up to 3 days.
Freezer – Freeze in single portions for easy reheating, for up to 3 months.
Reheat – Thaw and reheat over stove-top or microwave.
Meal Prep Tip
Make a double batch and freeze a portion to use over busy weeknights. Best to individually pack for single servings to preserve the rest of the batch.
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Pressure Cooker Chili Recipe (Power Pressure Cooker XL)
Ingredients
Method
- Plug in your Power Pressure Cooker XL.
- Add the ground meat directly into the inner pot.
- Spread it out evenly and season with salt and pepper.
- Lock the lid and press the 'Chicken/Meat' setting — set to high pressure for 15 minutes.
- When done, press 'Keep Warm/Cancel' and use the quick release valve to release pressure. Carefully unlock the lid and open when safe.
- Break up the meat into crumbles.
- Add kidney beans, black beans, onions, bell peppers, garlic, carrots,
- Combine cayanne pepper, chili seasoning pack, and curry powder (optional).
- Stir in the broth, water and Catelli garden select sauce.
- Lock the lid again, press 'Soup/Stew' setting, and set it to medium pressure for 30 minutes.
- Once done, release the pressure, open the lid when safe, and give it to a good stir.
- Add salt if need and mix in cheese at the end.
Final Thoughts on This Recipe
A bowl of chili made in the Power Pressure Cooker XL is the kind of meal that brings comfort without complication — rich flavor, tender beans, soft veggies, and protein all in one pot. Whether you’re feeding a crowd, stocking your freezer, or just craving something warm and satisfying after a long day, this recipe delivers every time. It’s simple, nourishing, and endlessly customizable, making it a staple you’ll come back to again and again.
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