Bison Bean Chili with Corn Salsa Pressure Cooker Recipe

Bison Bean Chili With Corn Salsa Pressure Cooker Recipe

Ingredients

SERVES 6 to 8 – Cooker: 5- to 8-quart – Time: 12 minutes at HIGH pressure

CHILI

• 2 tablespoons olive oil
• 1½ pounds ground bison
• 1 large white onion, chopped
• 1 (28-ounce) can diced tomatoes in juice, undrained
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon paprika
• ½ teaspoon ground allspice
• 1¼ cups dried black beans, soaked, drained, and rinsed in cold water
• ¾ cup dried pinto beans or kidney beans, soaked, drained, and rinsed in cold water
• 4 cups beef broth
• 2 canned chipotle peppers in adobo sauce, chopped
• 1 poblano pepper, seeded and chopped

TOPPINGS

• corn Salsa.
• sour cream.
• shredded Cheddar cheese.
• corn chips.

Method

1. In a 5- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
2. Add the ground bison and onion and cook, breaking up any clumps, until the meat has lost its pink color and the onion begins to soften, about 5 minutes
3. Add the tomatoes and their juices, spices, beans, broth, and chiles
4. Stir to combine
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 12 minutes
9. Remove the pot from the heat
10. Open the cooker with the Natural Release method; let stand for 15 minutes
11. Be careful of the steam as you remove the lid
12. The beans should be tender but still be slightly firm to the bite
13. Season to taste with salt and pepper
14. Serve the chili hot, with the toppings in bowls for diners to customize their own

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