Pressure Cooker Chili
A hearty, tomato-based chili with browned ground beef, kidney beans, peppers, and warming spices, cooked quickly under pressure. It finishes thick and savory, with optional cool and crunchy garnishes like sour cream, cheese, celery, and scallions.
Total time: 35 min • Active: 17 min • Inactive: 18 min
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Cook Notes Summary
The note says the chili scales well, but a double batch only yields about five servings, so portions are modest. It worked best with less-salty canned beans and tomatoes, and when using other brands the salt should be reduced to avoid oversalting. For a milder, kid-friendly version, the jalapeño can be left out. If doubling the recipe, the pressure cook time should be increased to 11 minutes.
Generated from private cooking notes.
Ingredients
- 10 oz ground beef
- 2 tbsp olive oil
- 1 count onion
- 0.5 count green bell pepper
- 0.5 count jalapeno pepper
- 0.5 tsp crushed red pepper flakes
- 3 clove garlic
- 1 can canned dark red kidney beans
- 1 can canned diced tomatoes
- 1.5 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 0.5 tsp salt
- 1 tsp beef bouillon
- ≈2 tbsp (if needed) water
- ≈0.5 cup (for garnish, as desired) Mexican cheese blend
- ≈0.25 cup (for garnish, as desired) sour cream
- ≈0.5 cup (for garnish, as desired) celery
- ≈0.25 cup (for garnish, as desired) scallions
Timeline
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