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
Cooking feedback100% would make again (1)Cook notes summary and your notes
Cook Notes Summary
The chili was successful and worth making again. A double batch yields about five servings and should be pressure-cooked for 11 minutes; when using saltier brands of canned beans or tomatoes, reduce the salt by half. Omit the jalapeño to make it milder and more child-friendly.
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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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