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.
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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
Steps
Heat the olive oil in the pressure cooker on sauté mode.≈ 1 min Cook the chopped onion, finely chopped green bell pepper, finely chopped jalapeno, and crushed red pepper in the hot oil until the onion is translucent. 5 min Add the minced garlic and cook briefly. 1 min Brown the ground beef in the pressure cooker on sauté mode, then set it aside; drain off excess fat only if there is a lot.≈ 6 min Stir the browned beef, kidney beans with their liquid, diced tomatoes with their liquid, tomato paste, chili powder, cumin, salt, bouillon, and water if needed into the vegetables.≈ 2 min Lock the pressure cooker and cook the chili mixture at high pressure. 8 min Let the pressure release naturally after cooking is done.≈ 10 min Stir the chili and serve, topping with Mexican cheese blend, sour cream, finely chopped celery, and sliced scallions as desired.≈ 2 min
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Yields
- 4 cup cooked chili, serves 3
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