Easy Weeknight Chili Pressure Cooker Recipe

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Recipe Category: Pressure-Cooker

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Easy Weeknight Chili Pressure Cooker Recipe

Ingredients

Serves: 4 TO 6

Pressure Level: HIGH

Release: QUICK

Time: 10 minutes

  • 2 tablespoons vegetable oil
  • 1 onion, chopped fine
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 4 garlic cloves, minced
  • salt and pepper
  • 1 pound 85 percent lean ground beef
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup low-sodium chicken broth
  • 2 (15-ounce) cans kidney beans, rinsed

Method

  1. Heat oil in pressure-cooker pot over medium heat until shimmering
  2. Add onion and cook until softened, about 5 minutes
  3. Stir in chili powder, cumin, garlic, and ½ teaspoon salt and cook until fragrant, about 1 minute
  4. Add beef and cook, breaking up meat with wooden spoon, until no longer pink, about 4 minutes
  5. Stir in tomatoes and broth, scraping up any browned bits

HIGH PRESSURE FOR 10 minutes:

  1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
  2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 10 minutes, adjusting heat as needed to maintain high pressure

QUICK RELEASE PRESSURE:

  1. Remove pot from heat
  2. Quick release pressure, then carefully remove lid, allowing steam to escape away from you
  3. Before Serving:
  4. Bring chili to simmer, stir in beans, and cook until heated through, about 5 minutes
  5. Season with salt and pepper to taste and serve

VARIATION

  1. Easy Weeknight Chili with Moroccan Spices and Chickpeas
  2. Omit chili powder
  3. Add 4 teaspoons sweet paprika, 1 tablespoon ground ginger, and ½ teaspoon ground cinnamon to pot with cumin, garlic, and salt
  4. Substitute 2 (15-ounce) cans chickpeas, rinsed, for kidney beans
  5. Add 1 cup raisins, if desired, to pot with the beans before serving

Full List of Pressure-Cooker Recipes
Full List of Chili Recipes

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