Pressure Cooker Chunky Beef and Bean Chili Recipe

Unlike a lot of chili recipes that call for short cooking times but deliver terrible flavor, this classic chunky beef-and-bean recipe saves time the right way: by using a pressure cooker, not by cutting corners.

Photograph: Vicky Wasik

Why This Recipe Works

  • Searing the beef in slabs and then cutting it develops lots of complex flavor but still leaves plenty of tender morsels of meat.
  • Coffee, dark chocolate, and fish sauce add subtle roasty and savory notes—don't worry, you won't taste any of them clearly.
  • Using a pressure cooker drastically shortens the cooking time while still fully tenderizing the beef.

This classic beef-and-bean chili is studded with tender chunks of beef short rib, red kidney beans, and layer upon layer of flavor. We didn't cut any corners that mattered, but thanks to the high pressure and temperature of the pressure cooker, we reduced the cooking time significantly. For deeper flavor, tiny doses of coffee, dark chocolate, and fish sauce take this easy yet complex chili to even greater heights.

Recipe Details

Pressure Cooker Chunky Beef and Bean Chili Recipe

Active 30 mins
Total 60 mins
Serves 6 to 8 servings
Makes 2 1/2 quarts

Unlike a lot of chili recipes that call for short cooking times but deliver terrible flavor, this classic chunky beef-and-bean recipe saves time the right way: by using a pressure cooker, not by cutting corners.


  • 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 (15gdark chocolate

  • 1/2 teaspoon (3ml) Asian fish sauce

  • 1 bay leaf

  • 4 cups cooked and drained red kidney beans or two 15.5-ounce (439g) cans red kidney beans, drained (see notes)

  • 1 teaspoon ground black pepper

  • Sour cream, cilantro leaves, thinly sliced fresh chile or jalapeño, 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 sauté 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.

Special equipment

Our favorite countertop electric pressure cooker or our favorite budget countertop electric pressure cooker


You can make your beans from dried or use canned; from-dried beans taste better than canned, though in a full-flavored chili like this, canned are not a problem. To cook dried red kidney beans, before making the chili, add 3/4 pound (340g) dried red kidney beans to pressure cooker and cover with at least 3 inches of cold water. Season water to taste with salt, add 1 peeled onion, 2 medium cloves garlic, 1 dried bay leaf, and a sprig or two of fresh thyme or rosemary (if desired). Bring to high pressure, cook for 25 minutes, then quick-release the cooker to depressurize. You should have just slightly more than 4 cups cooked beans. Transfer cooked beans to a heatproof container, leaving them in their cooking liquid until ready to use. Clean pressure cooker before making chili.

Make-Ahead and Storage

The chili can be made up to 5 days ahead and refrigerated in an airtight container.

This Recipe Appears In

Nutrition Facts (per serving)
634 Calories
36g Fat
33g Carbs
48g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 634
% Daily Value*
Total Fat 36g 46%
Saturated Fat 15g 76%
Cholesterol 147mg 49%
Sodium 395mg 17%
Total Carbohydrate 33g 12%
Dietary Fiber 8g 30%
Total Sugars 7g
Protein 48g
Vitamin C 43mg 216%
Calcium 86mg 7%
Iron 7mg 39%
Potassium 1150mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)