Slow Cooking When You Are Short On Time

This pressure cooker chili recipe is the ultimate easy-to-make, feel-good meal. A pressure cooker is really the everyday solution to lack of time. With a pressure cooker, everything goes quickly and easily – even when you have realized at the last minute that you want a juicy and good stew.

I have two pressure cookers; One at home in the city that you put on the stove, while the other is in the country and is a fire cooker with a pressure cooker function from Crock-Pot.

I think it’s interesting to read what people think about pressure cookers, and it does not seem unusual that many have really old models who stand and squeak and hiss on the stove. I have seen such in action when a Brazilian friend dragged his pressure cooker from Brazil with him and offered feijoada. It was so enormously hissing, squeaky, and whistling that you thought it would fly in the air at any moment. It is no wonder then that people become afraid of pressure cookers.

Pressure Cooker High Rib Chili infographic

Simple And Flexible With Pressure Cooking

As I said, I have two different pressure cookers, and if we start with the first model, it is one that you put on the stove. I bought this first, and of course I was a little nervous when I drove the first time. However, it was completely unjustified, because it was quiet anyway. First, it builds up a pressure and releases air. Then it makes no sense at all. All you have to do is model the heat under the pan. I usually run the plate on about 4 out of 6.

The model I have is a Demeyere of 4 liters. I absolutely wanted a pressure cooker with ears because I thought the protruding handle took up so much space in the cabinet. However, the model I own seems to have expired, but there are probably just as good pressure cookers to get hold of if you want to buy one.

The other model I have is from Crock-Pot. I LOVE IT!

This electric kettle has both a slow cooker function when you want to run a slow cooker, a sauté function, if you want to brown directly in the pot – and the wonderful pressure cooker function. What I like about this one is how extremely quiet it is. If the other one I have, which is running on the stove, is quiet, you can say that the pressure cooker from Crock-Pot is very quiet. All you have to do is put in all the ingredients, close the lid, start it and set how long it should last.

First, it builds up pressure, releases the air for a few minutes and then it is not heard at all. You do not have to hold on and jog with temperature. You also do not need to turn it off because the timer fixes it. Cooking can hardly be easier than that.

Juicy High-Rib Chili With Beer

The other day we were very hungry for a chili with high ribs. Of course, it then had to be a high-rib chili in a pressure cooker. If you use the pressure cooker from Crock-pot, you can brown the meat directly in it, but I think it is best when you brown in a frying pan.

Then you can take a little at a time, at the same time as I experience that it will be a higher temperature. This is the high temperature you are looking for to get a good surface on the meat. It should only be browned quickly and then into the pot. I also fry the onion so that it gets a little caramelization.

In my high-rib chili I have beer, crushed tomatoes, different chilies, peppers and onions. I also have in a carrot to to get nice sweetness and a little more nutrition. At the end, when the chili is ready, I season it with cornstarch. In this way, it also becomes gluten-free.

Food to Eat Outdoors

A high-rib chili in a pressure cooker is easy to prepare and quick to cook. If you want, you chop everything in advance and only have it in the pot when it’s time to cook. Also keep in mind that a pot gets tastier the longer it is allowed to stand. So it is excellent to make the stew the day before and enjoy the day after when the flavors have come together.

We serve this high-rib chili with grated cheese, chopped red onion, fresh coriander and boiled rice. Feel free to try this little phenomenal garlic rice for the stew. And you!

This stew is a perfect buffet and buffet food during corona times – or if you simply want a gathering and offer food outdoors. The warming pot is perfect to scoop up in bowls and serve. It can even be kept warm on a hob or by simply plugging the Crock into the electrical outlet. By the way, do not forget that you can buy my book Pots – easy to make for everyday and weekend! This book is perfect if you like pots as much as I do.

Pressure Cooker Chili Recipe


  • For: 8 people
  • 1–1.2 kg hake
  • salt, pepper
  • 1 large yellow onion
  • 1 carrot
  • 1 green pepper
  • 1 red pepper
  • 4 garlic cloves
  • 2 red chillies
  • 1 dried chipotle
  • 2 tablespoons dark muscovado sugar
  • 1 teaspoon smoked paprika powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 tetras / jars crushed tomatoes (à 400g)
  • 1 tetra / jar black beans (à 400g)
  • 3 dl dark beer (ex Carnegie porter)
  • 2 teaspoons cornstarch + a little cold water


  • rice
  • chopped red onion
  • crème fraiche
  • fresh coriander


  • Groom the right ribs from the skins and cut it into smaller pieces. Heat a frying pan really hot and put in a dollop of butter. Brown a little of the meat at a time and pour into the pressure cooker, including the meat juice. Salt and pepper during frying. Beat in a splash of beer after each frying, fry from the pan and pour into the pressure cooker.
  • Chop the yellow onion and fry it soft on medium heat in a frying pan. Scrape into the pressure cooker.
  • Peel and dice the carrot a little. Peel and chop the peppers. Chop garlic, chili and chipotle. Put everything in the pressure cooker.
  • Add muscovado sugar, spices, crushed tomatoes and rinsed beans. Turn on the rest of the beer. Salt and pepper thoroughly. Start the pressure cooker and run it for 1.5 hours.
  • Stir the cornstarch into a splash of cold water. Stir a little at a time in the pot and bring to a boil so everything is ready. (Switch to sauté mode if using a pressure cooker from Crock-Pot.) Serve with boiled rice, chopped red onion, natural crème fraiche and fresh coriander.

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