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Have you jumped on the Pressure Cooker Insta Pat bandwagon yet? We bought one a few weeks ago and have been busy cooking up a storm!
One of the best recipes so far that we have tweaked and mastered is this Amber Ale Spicy Chili Recipe. My husband absolutely loves his pressure cooker. I say “his” because he has literally taken it over and loves coming up with recipes for it.
These cookers make everything super fast so no need to plan for an all day “nurse the pot” meal.
You can find our Power Pressure Cooker XL 8qt on Amazon. I hope you enjoy our new favorite chili recipe as much as we do!
- 1.5 lbs Lean Ground Beef
- .5 lb Dried Kidney beans
- .5 lb Dried Black Beans
- 3 tablespoons vegetable oil
- 6 Garlic cloves or equivalent minced garlic
- 1 Red or Green Pepper, cored, seeded & diced
- 2 medium Onions, 1.5 for chili .5 for garnish
- 2 tablespoons Kosher Salt
- 2-3 tablespoons chili powder, 3 tbsp for more spice heat
- 1.5 tablespoons Ground Cumin
- 2 tablespoons tomato paste
- 2-3 Chipotle Peppers in Adobo Sauce, minced, these can found in a can in the Mexican section of the grocery store
- 1 12 oz Amber Ale Beer
- 3 14 oz cans Crushed Tomatoes
- 1 15.5 oz can corn
- 2-3 cans water, depending on how thick you like your chili
- Cheddar Cheese, grated
- Onions, diced
- sour cream
- Saltine Crackers
- Wash the beans and throw out broken beans. Drain and set aside. - Some people prefer to soak dry beans overnight but since I use a pressure cooker this is not necessary. If you make this recipe as a slow cooker version you may want to soak the beans as well, but I have made them in the slow cooker without soaking as the cook time is very long and it turned out fine.
- If you do make the slow cooker version it is advisable to boil the kidney beans for 10 minutes prior to adding to the slow cooker to avoid a common gastro-intestinal issue with undercooked kidney beans. This is not needed in the pressure cooker as it uses a high cooking temperature.
- Lightly brown the ground beef with salt and pepper to taste and set aside. I do not cook the meat all the way while browning and prefer it to cook in the chili itself.
- Heat the oil in a pressure cooker or pan over medium heat.
- Add the garlic, bell pepper, onion, and 1.5 teaspoons of salt, or to taste. Cook for about 5 minutes until the vegetables are soft.
- Add the chili powder and cumin and cook, stirring occasionally, for 2 minutes.
- Add the tomato paste and 3 to 4 chipotles minced and stir into the onion/peppers. Cook, stirring occasionally, for 2 minutes.
- Add the beer, crushed tomatoes, beans, browned ground beef, 2 teaspoons of salt or to taste, as well as the water to your desired thickness.
- Stir to combine all ingredients.
- Close the lid of your pressure cooker. I use an Instant Pot which has a setting for soup. I cook on the soup setting for one hour. If you use a slow cooker I would cook for 8-10 hours to ensure the beans are soft and tender.
- Follow the instructions of your pressure cooker for releasing the steam and open the lid to add the drained corn.
- Stir, and it's ready to serve with your choice of garnishes!
Nutrition InformationYield 8
Amount Per ServingCalories 720