Quick Pressure Cooker Black Bean and Chicken Sausage Chili
Last week I shared how to cook spaghetti squash in the pressure cooker. Today I’m sharing the chili I served on top of the spaghetti squash Cincinnati Style. You can make a great homemade chili in the pressure cooker in less than 30 minutes.
This Quick Black Bean and Chicken Sausage Chili is fairly spicy. If you don’t like it hot, add less chili powder and omit the cayenne pepper. I used chicken sausage in the chili because it has less fat, but also because we love the flavor. You could use your favorite sausage.
I used canned black beans when I made this chili, but earlier in the week the Veggie Queen shared her recipe for black beans in the pressure cooker. I have a bag of black beans in the pantry and next time, I’ll definitely cook the black beans in the pressure cooker too.
Making Quick Black Bean and Chicken Sausage Chili in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this Quick Black Bean and Chicken Sausage Chili!
Quick Black Bean and Sausage Chili
Ingredients
- 1 tablespoon vegetable oil
- 1.5 pound lean ground sausage or beef (I used chicken sausage)
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 cans (15 ounce) black beans, drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 1 can (15 ounce) tomato sauce
- 1 can (7 ounce) green chilies
- 2 bay leaves
- 1 teaspoon salt
- 1 tablespoon chili powder (or more to taste)
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- Freshly ground pepper to taste
Instructions
Put olive oil in the cooking pot and select browning. When oil begins to sizzle, sauté beef, onion and garlic until meat is no longer pink and onion is tender, about 10 minutes, drain if necessary. Add remaining ingredients and stir to combine.
Select High Pressure. Set timer for 8 minutes. (Should reach high pressure in about 10 minutes.) When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
Serve hot topped with sour cream, sliced green onions or grated cheddar cheese. To serve Cincinnati style, serve of over cooked, hot spaghetti or spaghetti squash
This is a favorite in our house! I add chipotle chilis in adobo sauce instead of green chilis for some kick. Loved it so much we do 2 lbs of chicken sausage to make sure we have leftovers for our family of 6.
It sounds like a delicious way to change it up – thanks for sharing Autumn!
I just made this tonight but i substituted red beans for black and used left over turkey from Christmas dinner and it still turned out great! Thank you for the recipe 🙂
Hi Shelly – so glad you liked it. Sounds like great substitutions.
This looks so warm and comforting, good ol’ comfort food that can’t go wrong, the sausage sounds delicious in it!
Sounds great! How long would you cook it if you were using dried beans?
Thanks Lori! You’ll want to precook the dried beans using the instructions Jill guest posted about https://www.pressurecookingtoday.com/2012/11/pressure-cooked-beans-most-beans-cook-in-less-than-10-minutes/
MMmmmmmm! We love chili and it sure is getting cold enough for it. I can’t wait to try this one. Barbara-do you get the seasoned chicken sausage, like the one with jalapenos and that in it, or does your store carry another kind? It’s easy enough to remove the one I can get from the casings-I was just curious about what you used.
Thanks!
Carol
Thanks Carol – I buy ground chicken sausage at Harmons. It doesn’t have jalapenos in it, but is seasoned and is a little bit spicy.