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.
Generated from private cooking notes.
Add this recipe to your scratch meal and set a meal time to see clock times instead of countdown timers.
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
Add this recipe to your scratch meal to save your step completion progress as you cook.
Yields
- 4 cup cooked chili, serves 3
Your Cooking Notes
Sign in to add private cooking notes.