Best 4 Pressure Cooker Chili Con Carne Recipes

**Enticing Introduction to the Delectable Pressure Cooker Chili con Carne and Its Treasure Trove of Recipes:**

Indulge in a culinary adventure with our pressure cooker chili con carne, a symphony of flavors that will tantalize your taste buds. This hearty and versatile dish, brimming with tender meat, savory spices, and a chorus of beans, is an ode to comfort food. In this article, we present a curated collection of chili con carne recipes, each offering a unique twist on this classic. From traditional to vegetarian and even a slow-cooker version, our recipes cater to every palate and lifestyle. Let the pressure cooker work its magic, transforming simple ingredients into an extraordinary feast. Whether you prefer a classic beef chili, a lighter turkey chili, or a meatless fiesta of flavors, we have the perfect recipe for you. So, grab your pressure cooker and let's embark on a culinary journey that will leave you craving more.

**Recipes Included:**

1. **Classic Pressure Cooker Chili con Carne:**
- A traditional and beloved recipe that showcases the harmonious blend of beef, beans, and spices.

2. **Turkey Chili con Carne:**
- A healthier take on the classic, featuring lean turkey mince and a medley of vegetables.

3. **Vegetarian Chili con Carne:**
- A meatless masterpiece that celebrates the vibrant flavors of beans, lentils, and an array of vegetables.

4. **Slow-Cooker Chili con Carne:**
- A slow and steady approach to chili con carne, perfect for those who love the convenience of a hands-off cooking method.

5. **White Chicken Chili con Carne:**
- A creamy and comforting twist on chili, made with tender chicken and a delightful blend of spices.

Let's cook with our recipes!

INSTANT POT CHILI CON CARNE

Instant Pot Chili con Carne image

Although multicookers can't replace every tool in the kitchen, they sure are coming close. Chili con carne is one of our favorite dishes to re-create in them. This cooks up fast but tastes like it simmered all day! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 7 cups

Number Of Ingredients 12

Ingredients

1 can (16 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 medium green pepper, chopped
1 medium onion, chopped
1 cup beef broth
1 jalapeno pepper, seeded and minced
2 tablespoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
Optional: Sour cream and sliced jalapeno

Steps:

Combine the first 10 ingredients in a 6-qt. electric pressure cooker. Crumble beef over top; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. , Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir chili. If desired, serve with sour cream and additional jalapenos.

Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 687mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges

PRESSURE-COOKER CHICKEN AND BACON WHITE CHILI

Pressure-Cooker Chicken and Bacon White Chili image

I made a twist on my favorite white chicken chili and used my pressure cooker, which made it very quick and easy. I like to serve it with avocado, cilantro and onions. -Teri Lee Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Dinner Lunch

Time 25m

Yield 16 servings (4 quarts)

Number Of Ingredients 16

Ingredients

1/2 pound bacon strips, coarsely chopped
6 boneless skinless chicken thighs
1 package (20 ounces) frozen corn
2 cans (15 ounces each) cannellini beans, rinsed and drained
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (10 ounces each) diced tomatoes and green chiles
1 can (4 ounces) chopped green chiles
1 cup reduced-sodium chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon minced garlic
1 envelope (1 ounce) ranch salad dressing mix
12 ounces cream cheese
2 cups shredded cheddar cheese
Optional: Cubed avocado and sliced jalapeno

Steps:

Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook bacon until crisp, 5-6 minutes; remove bacon and reserve. Brown chicken in bacon drippings in batches until lightly browned, 5-6 minutes. Return bacon to pan; top with corn and next 11 ingredients in the order listed. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Stir in shredded cheese until melted. If desired, serve with avocado and jalapeno.

Nutrition Facts : Calories 387 calories, Fat 21g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 1033mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 6g fiber), Protein 20g protein.

PRESSURE COOKER CHILI

Pressure Cooker Chili image

There's nothing like a steamy hot bowl of chili on a cold snowy day. What's even better is having it ready within 35 minutes from start to finish.

Provided by Spyce

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 35m

Yield 6

Number Of Ingredients 16

Ingredients

1 pound ground beef
2 teaspoons olive oil
1 sweet onion, chopped
1 small green bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 (14.5 ounce) cans dark red kidney beans, drained and rinsed
2 (14.5 ounce) cans diced tomatoes, undrained
3 tablespoons tomato paste
1 tablespoon dark brown sugar
2 teaspoons unsweetened cocoa powder
¼ teaspoon crushed red pepper flakes, or to taste
2 tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon kosher salt, or to taste
2 cups water

Steps:

Place the ground beef in the pressure cooker over medium high heat; cook until brown and crumbly, 8 to 10 minutes. Remove the ground beef, and drain off the excess fat.
Return the open pressure cooker to the burner over medium heat, pour in the olive oil, and stir in the onion, green pepper, and jalapeno pepper. Cook and stir for 3 to 4 minutes, until the onion is translucent. Add the garlic, and cook and stir for about 30 more seconds. Return the meat to the pressure cooker; mix in the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water.
Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.
When the pressure is fully released, remove the lid, stir the chili, and serve.

Nutrition Facts : Calories 352.8 calories, Carbohydrate 35.2 g, Cholesterol 46.4 mg, Fat 14.9 g, Fiber 12 g, Protein 22.3 g, SaturatedFat 5 g, Sodium 789.5 mg, Sugar 7.8 g

PRESSURE COOKER BEEF CHILI

Pressure Cooker Beef Chili image

When you ask someone why they don't use a pressure cooker, one of the most common replies is something to the effect of: I'm really not into being killed by an exploding stew. The marvels of pressurized heat are actually very simple!

Provided by Chef John

Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes

Time 1h5m

Yield 6

Number Of Ingredients 18

Ingredients

1 tablespoon vegetable oil
2 ½ pounds beef chuck, cut into 1-inch cubes
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic, chopped
2 tablespoons ancho chile powder
2 teaspoons Spanish paprika
1 teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon chipotle chile powder
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
1 (10 ounce) can diced tomatoes with green chile peppers
1 ¼ cups water
⅛ cup ground corn chips
⅛ cup chopped fresh cilantro
⅛ cup chopped green onions

Steps:

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5 to 10 minutes. Transfer to plate and set aside.
Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; cook until almost translucent, 4 to 6 minutes. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, cayenne pepper, and oregano; cook until fragrant, 2 minutes. Add diced tomatoes, beef, and water; stir to combine.
Lock the lid of your pressure cooker. Increase heat to high and bring to full pressure. Reduce heat to low to maintain pressure; cook for 15 minutes. Remove from heat and let rest 10 minutes. Ensure that pressure is fully released and remove the lid.
Return uncovered pressure cooker to burner over high heat. Stir in corn chips and bring to a boil; cook for 5 minutes. Garnish with cilantro and green onion.

Nutrition Facts : Calories 358.4 calories, Carbohydrate 8.7 g, Cholesterol 86 mg, Fat 25.3 g, Fiber 2.3 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 278.6 mg, Sugar 1.8 g

Tips:

Use a variety of beans and vegetables. This will give your chili a more complex flavor and texture.
Don't be afraid to experiment with different spices. Chili is a great dish to experiment with different flavors. Try adding cumin, chili powder, paprika, or oregano.
Let the chili simmer for a while. This will allow the flavors to meld together and develop.
Serve the chili with your favorite toppings. Some popular toppings include cheese, sour cream, avocado, and cilantro.

Conclusion:

Pressure cooker chili con carne is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover meat and vegetables. So next time you are looking for a quick and easy meal, give pressure cooker chili con carne a try.