Pressure Cooker Chili

Pressure Cooker Chili

28
Spyce 16

"There's nothing like a steamy hot bowl of chili on a cold snowy day. What's even better is having it ready within 35 minutes from start to finish."

Ingredients

35 m {{adjustedServings}} servings 353 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 790 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Place the ground beef in the pressure cooker over medium high heat; cook until brown and crumbly, 8 to 10 minutes. Remove the ground beef, and drain off the excess fat.
  2. Return the open pressure cooker to the burner over medium heat, pour in the olive oil, and stir in the onion, green pepper, and jalapeno pepper. Cook and stir for 3 to 4 minutes, until the onion is translucent. Add the garlic, and cook and stir for about 30 more seconds. Return the meat to the pressure cooker; mix in the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water.
  3. Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.
  4. When the pressure is fully released, remove the lid, stir the chili, and serve.
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Reviews

28
  1. 30 Ratings

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This Chili has a great texture. I was skeptical of a chili that didn't include any corn starch to thicken the sauce. But this really turned out well. The pressure cooker makes this a quick, e...

SOOO Yummy! I add a dash of liquid smoke to give it that outdoorsy feel!

This is the best red chili I've made so far. My aunt's white bean chili is still my personal favorite. The brown sugar really set this chili apart for me while the spicyness was still there.