30-Minute Pressure Cooker Chili

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We love using our pressure cooker. In our busy household, the pressure cooker is easily a weekly meal cooking tool, if not more frequently. It's such a lifesaver on a busy night, or on a night when I'm feeling a little lazy and not wanting to stand over a hot stove to make dinner. Chili is a great meal to make in the Instant Pot.

Thanks to BUSH’S Beans and Soapbox Influence for sponsoring this 30-Minute Pressure Cooker Chili Recipe. As always, all opinions are my own.

When fall rolls around, we love to make chili, and the pressure cooker is a perfect way to make vegetarian chili without spending a lot of time cooking. You'll love this 30-minute pressure cooker Chili Recipe—you basically set it and walk away until it's ready to serve. Does a hearty, protein and fiber-filled dinner get much easier than that? BUSH’S Beans are a convenient pantry staple, so all of the ingredients are things you probably have handy when you stock up at Walmart, so this is an easy meal to make on the fly, too, if you haven't planned a dinner ahead.

One of the keys to creating nice thick chili is to use thick liquids. We don't use broth in our chili. One of the reasons we love BUSH'S Beans is because they offer several bean varieties that come in chili sauce! BUSH’S Chili Beans help make your chili better by providing a slow-simmered taste, too.

30-Minute Pressure Cooker Chili

Ingredients

• 3 cans BUSH’S Mild Pinto Chili Beans
• 1 can BUSH’S Mild Kidney Chili Beans
• 2 cans BUSH’S Dark Red Kidney Beans, rinsed and drained
• 1 can BUSH’S Black Beans, rinsed and drained
• 1 16 oz. can garbanzo beans, rinsed and drained
• 1 16 oz. can fire roasted tomatoes with chiles
• 1 small yellow onion, chopped
• 2 cloves of garlic, pressed
• 2 tbsp. chili powder (feel free to add more if you want a little more kick)
• 2 tbsp. cumin
• 2 tsp. oregano
• 1 tsp. garlic salt
• 1 tsp. salt
• 1 tsp. cayenne pepper (feel free to add more if you want a little more kick)
• Shredded cheese, your preference
• Cilantro

Directions

1. Add beans in chili sauce to the pressure cooker. Add beans rinsed and drained to the pressure cooker. Add tomatoes.
2. Add onion and garlic to the pressure cooker.
3. Add spices to the pressure cooker.
4. Do not stir or mix. Tomatoes can stick to the bottom of the pressure cooker and sometimes will prevent it from coming to pressure, so let everything sit as it is.
5. Place the lid and lock it. Turn the steam release vent to “sealing” and use the “bean/chili” setting, which should set the time for 30 minutes at high pressure.
6. When the cook time is finished, let the vent release on its own for about 10 minutes (natural pressure) then you can release the pressure manually.
7. Open the lid, remove it, and stir the chili mixture.
8. Serve with rice or crackers as desired and with cheese and fresh cilantro on top.

I'm not a beef eater, so this is a vegetarian recipe, but you can easily add cooked ground beef or turkey to your chili mix before you cook it.

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Jana

Jana Seitzer is a full-time mom to 4 amazing kids, wife, writer, photographer, marketer, designer, and social media maven. She loves to travel all over the world—solo and with her family—and tell stories about her travel adventures, adventures that often involve a glass of wine or whisky.

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