Three-Bean Chili with Cilantro Cream Pressure Cooker Recipe

Three-Bean Chili With Cilantro Cream Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 8-quart – Time: 10 minutes for beans, 6 minutes for vegetables at HIGH pressure

CHILI

• ¾ cup dried white cannellini beans, rinsed and picked over
• ¾ cup dried black beans, rinsed and picked over
• ¾ cup dried cranberry beans (borlotti), rinsed and picked over
• 8 cups water
• 2 tablespoons olive oil
• 1 large white onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, chopped
• 2 ribs celery, chopped
• 1 medium sweet potato, peeled and cut into ½-inch dice
• 2 cups frozen baby corn kernels, thawed
• 1 (4-ounce) can chopped roasted green chiles, drained
• 2 (14.5-ounce) cans diced tomatoes in juice, fire-roasted if possible, undrained
• 3 tablespoons sherry vinegar
• 2 tablespoons packed light brown sugar
• 4 teaspoons chili powder
• 1 tablespoon smoked paprika
• 2 teaspoons unsweetened cocoa powder
• ¼ teaspoon cayenne pepper
• 2 teaspoons sea salt, or to taste
• ½ teaspoon ground white pepper or freshly ground black pepper

CILANTRO CREAM

• 1 cup sour cream
• 1/3 cup minced fresh cilantro
• 3 tablespoons fresh lime juice

Method

1. In a medium bowl, combine the three beans and cover with a few inches of water
2. Let soak overnight
3. The next day, drain and rinse the beans
4. In a 5- to 8-quart pressure cooker, combine the soaked beans and 8 cups water
5. Bring to a boil
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 10 minutes
10. Remove the pot from the heat Open the cooker with the Quick Release method
11. Be careful of the steam as you remove the lid
12. Drain the beans, reserving the cooking liquid separately Set aside
13. In the pressure cooker (you don’t need to wash it), heat the oil over medium-high heat
14. Add the onion and cook, stirring a few times, until it just begins to soften, about 3 minutes
15. Add the garlic, carrot, celery, and sweet potato and cook, stirring occasionally, until the vegetables are softened, about 5 minutes
16. Add the corn, green chiles, tomatoes with their juice, and 4 cups of the bean cooking liquid (add more water if you don’t have enough bean liquid)
17. Add the cooked beans
18. Stir in the vinegar, brown sugar, chili powder, paprika, cocoa, cayenne, salt, and black pepper
19. Close and lock the lid Set the burner heat to high
20. When the cooker reaches HIGH pressure, adjust the heat to maintain the pressure
21. Set a timer to cook for 6 minutes
22. Remove the pot from the heat
23. Open the cooker with the Natural Release method; let stand for 15 minutes
24. Be careful of the steam as you remove the lid
25. The beans should be tender yet still be slightly firm to the bite
26. Stir, taste, and adjust the seasonings as desired
27. Make the Cilantro Cream
28. Combine the sour cream, cilantro, and lime juice in a small bowl; stir until evenly combined
29. Cover and chill until serving
30. Top each serving of the chili with a dollop of the Cilantro Cream

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