Almost Instant Chili Pressure Cooker Recipe

Almost Instant Chili Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 5 minutes at HIGH pressure

CHILI

• 2 tablespoons olive oil
• 1 large white onion, chopped
• 1 medium green bell pepper, seeded and chopped
• 2 pounds coarse-ground beef round or ground venison
• 1 (8-ounce) can tomato sauce
• 1 cup water or beer
• 1 tablespoon your favorite chili powder
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano, preferably Mexican
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon freshly ground black pepper
• 2 cloves garlic, finely chopped
• 1 teaspoon salt, or to taste
• 1 or 2 (16-ounce) cans kidney beans, drained and rinsed, or 2 cups fresh cooked beans

TOPPINGS

• saltine crackers.
• shredded sharp Cheddar cheese.
• chopped fresh tomatoes.
• chopped green onions.
• sliced avocado.

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
2. Add the onion and bell pepper and cook, stirring a few times, until they begin to soften
3. Add the ground meat and cook, breaking up any clumps, until it is no longer pink
4. Stir in the tomato sauce, water, chili powder, cumin, oregano, peppers, and garlic and cook, stirring a few times, for about 2 minutes
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 5 minutes
9. Remove the pot from the heat
10. Open the cooker with the Natural Release method; let stand for 10 minutes
11. Be careful of the steam as you remove the lid
12. Season to taste with salt
13. Stir the beans into the pot and simmer, uncovered, over medium heat until they are heated through, 8 to 10 minutes
14. Serve the chili hot, with the toppings in small bowls for diners to customize their own

Full List of Chili Recipes
Full List of Casserole Recipes