Pressure Cooker Chili
In Just 3 Easy Steps!
No other food on Earth speaks to my soul the way a hot bowl of chili does on a cold winter night. This pressure cooker chili is an adaptation of my Granny’s chili. And with just three easy steps, it’s one of my favorites. Just brown the beef and onions, add the majority of ingredients and cook for 12 minutes on high pressure, then add the remaining ingredients, stir and enjoy!
The Secret Ingredient
This chili contains a not so traditional ingredient that makes all the difference- creamed corn. Trust us on this one. The creamed corn adds just a hint of sweetness that perfectly balances out the spice of this otherwise traditional chili. Once you try it, you may never make chili without it again.
Why the Cornstarch?
Growing up, Granny always added a slurry of flour and water to thicken the chili to her liking. It’s one of those family traditions that’s been passed down with the recipe. However, once my wife developed gluten intolerance, we needed to make this this recipe gluten-free. The quick fix was to create a slurry with cornstarch and water instead. While this step is optional, it creates a thicker, heartier chili.
Beans or No Beans?
There’s a great debate among chili lovers about the place of beans in a pot of chili. Some believe beans have no place in chili, while others insist they must be in the dish. We found this article about the great bean debate, and the history of chili, to be fascinating. After reading, we have to divulge, our chili doesn’t fall into the “traditional” Texas chili category, or the South American category. Rather, our chili is based on a southern style chili that we ate growing up. Almost always served with cornbread, this chili has a hearty 2 pounds of beef, and it’s fair share of beans as well!
And this is the AMAZING Result…
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Pressure Cooker Chili
- 2 lbs. ground beef
- 1 tsp. black pepper
- 2 tsp. salt divided
- 1 cup yellow onion diced
- 1 Tbsp. garlic minced
- 2 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. oregano
- ¼ tsp. cayenne
- 1 tsp sugar
- 1 cup green bell pepper diced
- 28 oz. canned tomatoes petite diced
- 1 cup chicken broth
- 1 bay leaf
- 32 oz. canned red kidney beans drained, rinsed
- 14.75 oz canned creamed corn
- 2 Tbsp. cornstarch
- 1/4 cup water
- Using sauté setting - Place beef, onion salt, and pepper in IP and cook until beef is fully browned, mixing often. Once nearly finished, add garlic for the last minute.
- Stir in chili powder, cumin, oregano, cayenne, sugar, green pepper, tomatoes, chicken stock, beans, creamed corn, and bay leaf. Lock lid and cook for 12 minutes on high pressure.
- Meanwhile - In small bowl, stir water and cornstarch until smooth.
- Once cook time is complete, quick-release pressure. Then remove lid and switch back to sauté setting.
- Pour cornstarch slurry into pot and cook until desired consistency is reached, probably about one minute.
- Top with favorite toppings or non at all. Serve and enjoy!
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