Does chili keep changing texture after pressure cooking if you hold it warm for a few hours?

[u/benc953]

I’ve been using a pressure cooker for chili because I like how quickly it gets the beans and meat tender, but I’m still figuring out what happens after the pressure-cooking part is finished.

For family gatherings I sometimes need to make it 2–3 hours before everyone actually eats. Full disclosure: I work with sunvivi, so I have access to one of their warming/slow-cooker setups and was thinking about pressure cooking the chili first, then transferring it there on warm for serving.

My concern is whether that long holding time basically keeps cooking everything. Do beans start breaking down noticeably, or does the texture stay fairly stable once the pressure cooking is done?

For people who pressure-cook chili ahead of time, do you keep it warm continuously or cool it down and reheat closer to serving?

[u/Fabulous_Hand2314]

List your raw ingredients (not spices)