Greengrocer Chili with Pinto Beans Pressure Cooker Recipe

Recipe Category: Chili


Greengrocer Chili With Pinto Beans Pressure Cooker Recipe


SERVES 6 to 8 – Cooker: 5- to 8-quart – Time: 10 minutes at HIGH pressure


  • 2 tablespoons olive oil
  • 1 medium sweet yellow onion (such as Walla Walla or Maui), chopped into ¾-inch pieces
  • 2 large carrots, diced
  • 2 ribs celery, diced
  • 1 pound mushrooms, trimmed and sliced ½ inch thick
  • 1 large zucchini, chopped
  • 1 medium or 2 small yellow squash, chopped
  • 1 tablespoon chili powder, or more to taste
  • 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
  • ½ teaspoon freshly ground black pepper
  • 1 (8-ounce) can tomato sauce
  • 2 cups tomato juice
  • 1 (28-ounce) can diced tomatoes in juice, undrained
  • 2 cups water
  • 1 package dried pinto beans, soaked, drained, and rinsed in cold water
  • 1 cup fresh or frozen corn kernels
  • salt.


  1. In a 5- to 8-quart pressure cooker, heat the oil over medium-high heat
  2. Add the onion, carrots, and celery and cook, stirring a few times, until they begin to soften, about 5 minutes
  3. Add the mushrooms, zucchini, and summer squash and cook, stirring a few times, for 4 minutes
  4. Add the chili powder, basil, and pepper and cook, stirring, for 1 minute, being careful not to burn the chili powder
  5. Add the tomato sauce, tomato juice, tomatoes and juices, water, and pinto beans
  6. Stir to combine
  7. Close and lock the lid
  8. Set the burner heat to high
  9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  10. Set a timer to cook for 10 minutes
  11. Remove the pot from the heat
  12. Open the cooker with the Natural Release method; let stand for 10 minutes
  13. Be careful of the steam as you remove the lid
  14. The beans should be tender yet still be slightly firm to the bite
  15. Add the corn to the pot
  16. Bring to a boil, uncovered, over medium-high heat and cook, stirring occasionally, until the corn is warm, 2 to 3 minutes
  17. Season to taste with salt
  18. Serve the chili warm, with the toppings in small bowls or plates for diners to customize their chili as they prefer

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