I have made this before in the slow cooker and like other reviewers agree it was very good. Yesterday I decided to try to try the recipe in my pressure cooker. I speedsoaked the beans and then made the recipe with the same proportion of ingredients, the only change being that the beans were mixed in last after cooking the vegetables. I cooked the chili for 12 minutes at high pressure and let the pressure come down naturally. I let the chili sit for about an hour to thicken up. I have to say that the pressure-cooked chili was creamier and had a more intense flavor than the crock pot version. Plus it took about 1.5 hours from soaking the beans to serving, much better than waiting around all day long. This will be my preferred method for making this chili from now on.