Electric Pressure Cooker Dump & Go Chili Recipe

IMG_3169To say I am loving my new Fagor Pressure Cooker is an understatement. It has become my new “go to” kitchen gadget. I am making things in ways I never have before because it makes it so much faster and easier! I have made chili for years – just with canned kidney beans. Who has time to soak beans overnight? Not me.

Electric Pressure Cooker Dump & Go Chili Recipe

I got to thinking – could I just dump everything in (raw beans and all)? Turns out you can! After a bit of tweaking I came up with a damn delicious chili that was better than anything I have had in a long time. Apparently, canned beans aren’t as good as the dried kind. My dump & go chili flavor was richer and the beans have a little snappy texture “bite” to them. The chili sauce is also richer and has that delicious second day flavor – the pressure cooker makes all the seasonings cook and marry together.

Dump & Go Chili Shortcuts

Don’t have a pressure cooker? No problem – substitute the dried kidney beans for canned. Cook on the stove for 30 minutes on a medium low heat. Make sure and stir frequently.

Don’t feel like measuring out all those chili seasoning ingredients? Don’t have them all? NO PROBELMO! You can get a Chili Seasoning kit here or at your local grocery.

Vegetarian? Substitute the chicken bouillon cubes for veggie bouillon cubes.

Don’t have a couple hours to cook? Most electric pressure cookers have a timer on them. This means you can put it all together in the morning and set the timer to go on a couple hours before you are ready to eat.



Electric Pressure Cooker Dump & Go Chili Recipe

Prep time: 

Cook time: 

Total time: 

Serves: 6 people

  • 8 cups of water
  • 16 oz Dried Kidney Beans
  • 2 Chicken (or Veggie) Bouillon Cubes (makes 2 cups of broth)
  • 12 oz Tomato Paste
  • 1 Medium Onion
  • Olive Oil
  • 2 tbs Flour
  • Chili Seasoning Mix - You can also use a Chili Seasoning Kit
  • 1 tbs Chili Powder
  • 2 tbs Cumin
  • 1 tsp Cayenne Pepper (less if you don't like heat)
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 1.5 tbs Salt
  • 1 tsp Oregano
  • ½ tsp Sugar
  • Optional Garnishes:
  • Green Onion
  • Shredded cheese - I used a "Mexican blend". Sharp cheddar or colby jack works just fine too.
  • Radishes
  1. My pressure cooker has a simmer feature - most do. I like to turn it on as I add the initial ingredients. I like to make sure everything gets all mixed together.
  2. Add 7.5 cups of water to your electric pressure cooker, bouillon cubes, tomato paste and a generous splash of olive oil.
  3. Rinse your kidney beans in a strainer - remove any yucky beans and put into pressure cooker pot.
  4. Chop onion into small cubes - add it in and give everything a good stir.
  5. To thicken the chili a little you'll need to add some flour. Adding flour can be a pain - you'll need to do it this way. In a small mixing bowl (about cereal bowl sized) Add ¼ cup of warm tap water and then add 2 tsp of flour. Mix together really well - get out all the lumps. Add another ¼ cup of warm tap water, mix, and then add to the chili mixture.
  6. Rinse and wipe the mixing bowl - add all the chili seasoning mixture to the bowl and stir. Add to the pot.
  7. Stir it all together - put your pressure cooker lid on. Cook on high pressure for 85 minutes.
  8. Release the pressure in your cooker according to your models guidelines. Remove lid and give it a good stir. Serve it up with some garnishes or it's quite good on it's own!



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