Pressure Cooker Southern-Style Beef and Pinto Bean Chili
A hearty Southern-style beef and pinto bean chili made quickly in a pressure cooker. This comforting dish blends tender beef chuck, smoky spices, and creamy pinto beans in a rich tomato base, perfect for a satisfying family dinner.
Ingredients
Check ingredients as you go.
- Main
- Beans
- Vegetables
- Tomato Base
- Spices
- Cooking
- Garnish
Let’s make it
Main
Turn on the pressure cooker to sauté mode and heat vegetable oil. Add beef chuck cubes and brown on all sides, about 6-8 minutes. Remove beef and set aside.
Vegetables
In the same pot, add diced onion, minced garlic, and green bell pepper if using. Sauté until softened and fragrant, about 4-5 minutes.
Tomato Base
Add tomato paste and cook, stirring frequently, for 2 minutes to develop flavor.
Seasoning and Cooking
Return the beef to the pot. Add soaked and drained pinto beans, diced tomatoes with juices, beef broth, chipotle chili powder, ground cumin, smoked paprika, oregano, brown sugar, half of the salt, and black pepper. Stir to combine.
Pressure Cooking
Secure the pressure cooker lid and set to high pressure for 30 minutes.
Finishing
When cooking time completes, allow pressure to naturally release for 10 minutes, then carefully perform quick release. Open lid and stir the chili. Taste and adjust salt as needed.
Serving
Serve hot, garnished with chopped fresh cilantro, sour cream, and shredded cheddar cheese as desired.
Tips & notes
For softer beans, soak overnight before cooking. Adjust chili powder amount to control heat level. Use fresh cilantro and toppings for best flavor balance.
Saving it for later
Store leftovers in an airtight container in the refrigerator for up to 4 days. Pinto beans and beef chili also freeze well for up to 3 months — thaw overnight in refrigerator before reheating.
Reheating
Reheat gently in a saucepan over medium heat until steaming, stirring occasionally. Add a splash of broth or water if chili has thickened. Alternatively, microwave in a covered container, stirring halfway through.
