Grandma’s Secret To Delicious Pressure Cooker Chili
What Do I Need For Chili Con Carne?
- 2 pounds lean ground beef
- 1 onion
- 60 oz canned chili beans (undrained)
- 2 cups tomato juice (not sauce, JUICE)
- 1/4 cup chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp oregano
- 1/2 tsp paprika
- 1 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1 tsp flour (omit for gluten free)
Stay Away From Seasoning Packets
How To Make Cook Off Winning Chili Con Carne in the Pressure Cooker or Slow Cooker
Pressure Cooker
Slow Cooker
Pressure Cooker and Slow Cooker Friendly
This chili recipe can be made in a slow cooker, or a pressure cooker – whichever you’re in the mood for. Below I have a little how-to video of making this soup in the pressure cooker. This pressure cooker chili recipe is simple and perfect results can be achieved by even beginner cooks.
Load Your Pressure Cooker Chili With Toppings
What Should I Serve with Chili Con Carne?
We Want To Hear From You!
Please let me know if you make this delicious instant pot chili!! I love to hear from those who make my recipes. If you want to keep up with our newest recipes, make sure you follow is on Facebook and Instagram, and make sure to subscribe to our newsletter.
Satisfy your autumn-induced chili craving with this delicious classic.
- 2 LB lean ground beef
- 1 onion diced
- 60 oz canned chili beans in mild sauce
- 2 cups tomato JUICE (not sauce)
- 1/4 cup chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp oregano
- 1/2 tsp paprika
- 1 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1 tsp flour (omit for gluten free)
-
Set your pressure cooker to saute, and brown your ground beef along with your diced onion. Once beef is browned, turn the pot off.
-
Add in undrained canned beans.
-
Pour in tomato juice.
-
Sprinkle spices on top. Do not stir.
-
Cook on high pressure for 15 minutes. Use a quick release to release the pressure. Stir chill to combine all ingredients.
-
Serve with desired toppings.
-
In a large skillet, brown your ground beef along with your diced onion.
-
Transfer browned beef and onion to a 5qt slow cooker.
-
Add in undrained canned beans.
-
Pour in tomato juice.
-
Sprinkle spices on top. Stir to combine.
-
Cook on low for 6-8 hours.
-
Serve with desired toppings.
TOMATO JUICE
If using a slow cooker, you can reduce juice to 1 cup for a thicker chili. If using a pressure cooker - use 2 cups to allow pot to come to pressure and to prevent burning.
Hi! This looks really delicious but I was wondering if you could estimate how many people it would feed? I’m so terrible at guessing that I’d love your advice! Thanks!
It serves 8-10. I’ll update the recipe to reflect that.
Ever since your Halloween party this is the only chili recipe I use! SO yummy!
The chili recipe looks amazing, and I was curious what canned chili beans you use? I was looking tonight and only saw canned chilli, i.e., Hormel, etc., but not specifically chili beans. Please let me know. I’d like to make this for our Halloween party this weekend! Thx!
Hi Brandy! You’re going to love this recipe! The chili beans are near the black, kidney, and pinto beans – they are not placed near the canned chili. I usually buy the store brand or bush’s. The chili beans come packed in sauce and you can usually buy hot or mild. I always buy mild.
I tried to make this in the 8qt instant pot and gOt the BUrn icon on the instant pot. Is that because I used the 8qt? Do i need more liquid?
Hi Nicole,
I’m so sorry you’re having trouble. There is enough liquid in the recipe that you shouldn’t have to add more – between the tomato juice and the liquid in the canned beans it exceeds the minimum to come to pressure. Was your valve set to seal? I’ve had the burn message when I forgot to seal the valve. My other thought is that maybe because you’re using the 8qt and not the 6qt it does take more liquid to come to pressure. I don’t own an 8qt, but I would recommend following the minimum liquid requirement from the manual for that size. It also may have just been a fluke.
I am making the chili now for Halloween. I didn’t see a video or any instructio!ns for how long you should cook this in the instantpot. Help
I made this for dinner on Halloween and it was devoured! It was so flavorful, hearty, and easy to put together. I will be making this again soon!
Hi Shantel! So glad you enjoyed it! This is the recipe I always make at my Halloween party. Miss you guys!