Easy 8-Minute Pressure Cooker Chili
Want a delicious pot of chili but don't want to wait around all day? Try this recipe for Easy 8-Minute Pressure Cooker Chili. It's full of tasty flavors. Serve with crackers.
- 1 pound ground beef
- 2 teaspoons olive oil
- 1 sweet onion
- 1 green bell pepper
- 1 jalapeño pepper, seeded (optional)
- 2 cloves garlic, minced
- 4 cups of diced tomatoes, 2 cans not drained
- 2 cans dark red kidney beans, drained and rinsed
- 3 tablespoons tomato paste
- 1 tablespoon dark brown sugar
- 2 teaspoons unsweetened cocoa powder
- 1/2 teaspoon crushed red pepper or to taste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt or to taste
- 1 1/2 cup water
Preparation time 10mins
Cooking time 40mins
Brown the ground beef in the pressure cooker on medium heat, 8 minutes. Remove the meat from the pan and drain some of the grease if you want.
Put the pressure cooker back on the stove and add the olive oil, onions, green pepper, and jalapeño pepper. Cook on medium heat until the onions are clear, about 3 or 4 minutes. Next throw in the garlic and give it a few quick stirs. Finally, add everything else into the mix: the meat, kidney beans, tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water.
Stir well and lock the lid. Bring the pressure cooker to pressure (15 psi) on high heat, then immediately lower the heat to maintain this level for 8 minutes.
When the time is up, remove the pressure cooker from the heat and use the natural release method to cool.
When the pressure cooker has equalized, carefully open the lid. Stir and serve. If you find it needs to be thicker just boil it on the stove for a few extra minutes.