Pressure Cooker Chunky Beef And Bean Chili Recipe

Name: Pressure Cooker Chunky Beef And Bean Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds (1.1kg) boneless beef short ribs; Kosher salt; 1 tablespoon (15ml) vegetable oil, plus more if needed; 1 medium (8-ounce; 225g) yellow onion, diced; 3 medium cloves garlic, minced; 2 teaspoons chili powder, plus more if desired; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon ground cumin, plus more as needed; 1/4 teaspoon cayenne pepper, plus more if desired; 1 tablespoon (15ml) tomato paste; One 28-ounce (794g) can whole peeled tomatoes, tomatoes crushed by hand, juices drained and reserved; 1/4 cup (60ml) strongly brewed coffee or espresso; 1/2 ounce (15g) dark chocolate; 1/2 teaspoon (3ml) Asian fish sauce; 1 dried bay leaf; 4 cups cooked and drained red kidney beans or two 15.5-ounce (439g) cans red kidney beans, drained (see note); Freshly ground black pepper; Sour cream, cilantro leaves, thinly sliced fresh chili or jalapeno, grated cheese, thinly sliced scallions, lime wedges, and more, for serving

Servings: persons

2 1/2 pounds (1.1kg) boneless beef short ribs
Kosher salt
1 tablespoon (15ml) vegetable oil, plus more if needed
1 medium (8-ounce; 225g) yellow onion, diced
3 medium cloves garlic, minced
2 teaspoons chili powder, plus more if desired
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin, plus more as needed
1/4 teaspoon cayenne pepper, plus more if desired
1 tablespoon (15ml) tomato paste
One 28-ounce (794g) can whole peeled tomatoes, tomatoes crushed by hand, juices drained and reserved
1/4 cup (60ml) strongly brewed coffee or espresso
1/2 ounce (15g) dark chocolate
1/2 teaspoon (3ml) Asian fish sauce
1 dried bay leaf
4 cups cooked and drained red kidney beans or two 15.5-ounce (439g) cans red kidney beans, drained (see note)
Freshly ground black pepper
Sour cream, cilantro leaves, thinly sliced fresh chili or jalapeno, grated cheese, thinly sliced scallions, lime wedges, and more, for serving

1
Season beef all over with salt. Heat oil in pressure cooker over medium-high heat (or, if using electric pressure cooker, using saute setting), until shimmering. Working in batches, add short rib slabs and cook, turning, until well browned on the two largest sides. Transfer browned short ribs to a cutting board and cut into 1/2-inch chunks. Set aside.
2
Add onion and cook, stirring and scraping up any browned bits from bottom of the cooker, until lightly golden, about 5 minutes (cooking time will depend heavily on pressure cooker, especially electric ones where you can't control heat level). Stir in garlic, chili powder, onion powder, garlic powder, cumin, and cayenne pepper; cook, stirring, until fragrant, about 1 minute. (Add more oil at any time if cooker seems too dry.) Add tomato paste and cook, stirring, until slightly darkened, about 1 minute.
3
Return beef to cooker along with any accumulated juices. Add crushed tomatoes and stir well to combine. Season lightly with salt. Stir in coffee, chocolate, and fish sauce. Add bay leaf. Bring to a simmer, stirring well and scraping bottom all over right before sealing cooker.
4
Seal cooker, bring to high pressure, and cook for 35 minutes. Quick-release cooker and stir chili well, scraping bottom to make sure nothing is sticking.
5
Discard bay leaf. Stir in drained beans. Season with salt and plenty of black pepper. Taste chili and add more chili powder, cumin, or cayenne pepper to taste, if desired. Let simmer, stirring occasionally, for 5 minutes. If chili is too thick, stir in some reserved tomato juices (or bean-cooking liquid, if you have it) to thin to desired consistency. If chili is too thin, simmer until thickened to desired consistency.
6
Serve with toppings of your choice.

1088

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 1/2 pounds (1.1kg) boneless beef short ribs, Kosher salt, 1 tablespoon (15ml) vegetable oil, plus more if needed, 1 medium (8-ounce; 225g) yellow onion, diced, and more.

Yes, Pressure Cooker Chunky Beef And Bean Chili Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!