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Overhead view of pressure cooker chili in a bowl with toppings.

Pressure Cooker Chili Recipe (Easy One-Pot Beef Chili)

This hearty pressure cooker chili combines ground beef, kidney beans, black beans, vegetables, and bold spices into a rich one-pot meal. Easy to prepare, freezer-friendly, and packed with protein, it's perfect for busy weeknights and meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 270
Ingredients Method

Ingredients
  

  • 1 lb Ground beef
  • 1 can Kidney beans drained and rinsed
  • 1 can Black beans drained and rinsed
  • 1 medium Onion diced
  • 1 medium Carrot diced
  • 1 Bell pepper diced
  • 2 cloves Garlic minced
  • Salt to taste
  • 1 tsp Cayenne pepper powder
  • 1 pack Chili seasoning
  • 1/2 cup Broth
  • 1/2 cup Water
  • 1 jar pasta sauce (Catelli Garden Select or similar)
  • Cheese shredded for serving

Method
 

  1. Add the ground beef to the pressure cooker inner pot and spread it into an even layer. Season with a little salt and pepper. Lock the lid and cook on High Pressure for 15 minutes.
  2. Carefully release the pressure and break the cooked beef into crumbles.
  3. Add the kidney beans, black beans, onion, carrot, bell pepper, and minced garlic.
  4. Sprinkle in the cayenne pepper, chili seasoning, and curry powder if using.
  5. Pour in the broth, water, and pasta sauce. Stir everything together until well combined.
  6. Lock the lid again and cook on the Soup/Stew setting or High Pressure for 30 minutes.
  7. Carefully release the pressure and open the lid. Stir well and taste. Adjust salt if needed.
  8. Stir in a handful of shredded cheese if you want a richer chili. Serve hot with more cheese, bread, rice, tortilla chips, or cornbread.