Go Back Email Link
–+ servings

Pressure Cooker Spicy Beer Chili Recipe

Kim
Robust Beer Chili Recipe Fast!
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine American
Servings 8 people
Calories 720 kcal

Ingredients
  

  • 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

Garnishes (optional)

  • Cheddar Cheese grated
  • Onions diced
  • sour cream
  • Saltine Crackers

Instructions
 

  • 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

Calories: 720kcal
Keyword beer chili, instapot chili
Tried this recipe?Let us know how it was!