Pioneer Woman Pressure Cooker Chili
Ree's pressure cooker chili has all the long-simmered taste in a fraction of the time. Feed a family of six in under an hour — weeknight hero material.
per serving
Frequently Asked Questions
How long does Pioneer Woman pressure cooker chili take?
Start to finish, under an hour — the pressure cooker does in about 20 minutes at high pressure what a stovetop simmer needs an hour or more to accomplish. With browning and prep, you're serving a family in well under 60 minutes, which is what makes it a weeknight favorite.
Do I need to soak the beans, or can I use canned?
This recipe uses canned kidney beans, so there's no soaking required — they go in already cooked and just heat through under pressure. If you prefer to cook dried ("hard") beans from scratch in the pressure cooker, add them earlier with extra liquid and time, since unsoaked dried beans need roughly 25–35 minutes at high pressure on their own before the rest goes in.
Can I make this in an Instant Pot?
Yes — this is written for an Instant Pot or any multi-cooker. Use the Sauté function to brown the beef and aromatics, then switch to high pressure for the simmer. Any electric pressure cooker with a sauté mode works the same way.
Is this the same as Ree Drummond's stovetop chili?
It's the same family of flavors adapted for the pressure cooker — Ree Drummond's chili is a Pioneer Woman classic, and this version trades the long stovetop simmer for the speed of pressure cooking. If you want the masa-thickened stovetop original, see our Ree Drummond's Simple Perfect Chili; if you want it fast on a weeknight, this is the one.
Tips
- Quick-release for weeknight speed, or natural-release 10 minutes for slightly more tender beef.
- Thicken a loose chili with a masa or cornstarch slurry on Sauté after releasing pressure.
- Toppings: cheddar, sour cream, scallions, crackers.
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