Easy Weeknight Chili Pressure Cooker Recipe

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