This ninja pressure cooker chili con carne delivers all the slow-cooked depth of classic chili in a fraction of the time.
Made with lean ground beef, red kidney beans, tomatoes, and warm spices like cumin, oregano, and chili powder, it’s hearty, rich, and perfectly balanced.
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This recipe is one of those dishes that always hits the spot on a cold day.
If you love bold, comforting flavors, try my Ninja Foodi tomato sauce or pressure cooker beef stew. Both are simple, filling, and great for making ahead.
my equipment
- Ninja Foodi pressure cooker - or your favorite electric pressure cooker, such as the Instant Pot.
- Measuring spoons and cups:
ingredient notes
We’re using ground beef, onion, garlic, and bell pepper, and kidney beans.
We create a rich and flavorful stock with tomato paste, diced or pureed canned tomatoes, and beef stock.
I sometimes like to add in a small cube of dark chocolate but this is totally optional.
In addition to salt and pepper, I used a mix of cumin, coriander, oregano, thyme, paprika, chili powder, and cayenne pepper to season the chili.
how to make it
- Start by setting your Ninja pressure cooker to Sauté mode. Add the cooking oil, then stir in the onion and cook for 3.5 minutes, or until translucent and fragrant.
- Next, add the garlic and cook for another 30 seconds to a minute.
- We then add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Add the diced bell pepper, then mix to combine.
- Season with cumin, coriander, oregano, thyme, paprika, chili powder, cayenne pepper, salt, and pepper. Mix well to coat the beef evenly.
- Turn off the Sauté function. Pour in the beef stock first, then add the kidney beans. Stir to combine.
- Add tomatoes and tomato paste. Do not stir at this stage. Keeping the liquid at the bottom helps prevent a burn notice while the chili cooks.
- Secure the lid, set the valve to Seal, and cook on High Pressure for 15 minutes.
- Once the time is up, allow a 10-minute natural pressure release, then switch the valve to Venting to release any remaining pressure.
- Open the lid and give the chili a gentle stir. Taste and adjust the seasoning as needed. Let it rest for a few minutes before serving so it can thicken slightly.
serving suggestions
Serve your chili con carne hot with a side of steamed rice, tortilla chips, or cornbread.
I also like to serve mine with a spoonful of sour cream, avocado slices, lime wedges, and a sprinkle of fresh cilantro.
make ahead and storage instructions
- Refrigeration: Allow the chili con carne to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Freezing: To freeze, portion the chili into freezer-safe containers or bags, leaving a little space for expansion. It will keep well for up to 3 months.
When ready to enjoy, thaw overnight in the fridge and reheat on the stove or in the microwave until hot throughout. You may need to add a splash of broth or water to loosen the sauce.
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📖 Recipe
Pressure Cooker Chili Con Carne - Ninja
Equipment
Ingredients
- 500 g 1.1 lb lean ground beef
- 1 medium onion chopped
- 2-3 garlic cloves finely chopped
- 2 tablespoon cooking oil such as extra virgin olive oil
- 1 bell pepper diced
- 2 tablespoon tomato paste
- 1 can 400g (or 14 oz) diced or pureed tomatoes
- 1 can 400g (or 14 oz) red kidney beans rinsed and drained
- 500 ml (2 cups) beef stock
- 1 small square dark chocolate - about 20g or 0.70 oz (optional)
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon cayenne pepper
- 1 tablespoon paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Turn the Ninja pressure cooker to Saute mode and heat the cooking oil.
- Add the chopped onions and sauté for 2-3 minutes, until softened.
- Stir in the garlic and cook briefly until fragrant.
- Add the ground beef and cook until browned, breaking it up with a wooden spoon or spatula.
- Add the bell pepper then mix to combine.
- Season with cumin, coriander, oregano, thyme, paprika, chili powder, cayenne, salt, and pepper. Stir to combine.
- Mix in the kidney beans, beef stock, and dark chocolate (optional).
- Pour in the diced tomatoes, tomato paste, (do not stir) to prevent a burn notice.
- Close the lid, set the valve to Seal, and cook on High Pressure for 15 minutes.
- Allow pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
- Open the lid, stir well, and let the chili rest for a few minutes before serving.
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