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Ready to warm up with a hearty, spicy bite? I've got the perfect recipe for you: my go-to pressure cooker chili. It's a comforting blend of ground beef, beans, and veggies, all spiced up with chili powder and cumin. It hits the spot every time I make it, and the best part? It's incredibly easy to whip up in my pressure cooker. Let's get cooking!
Ingredients for Delicious Pressure Cooker Chili
- Ground beef: Adds hearty flavor and protein to the chili, creating a satisfying and filling dish.
- Onion: Provides a savory base and depth of flavor to the chili, enhancing its overall taste profile.
- Red bell pepper: Adds sweetness and a pop of color to the chili, balancing out the richness of the other ingredients.
- Garlic: Infuses the chili with a robust and aromatic flavor, elevating the overall taste of the dish.
- Diced tomatoes: Adds a rich and tangy tomato flavor, creating a flavorful base for the chili.
- Kidney beans: Bring a creamy texture and earthy flavor to the chili, adding protein and fiber to the dish.
- Black beans: Provide a meaty texture and mild flavor to the chili, complementing the other ingredients well.
- Beef broth: Enhances the savory umami taste of the chili, adding depth and richness to the overall dish.
- Chili powder: Infuses the chili with a warm and spicy flavor, giving it that classic chili taste.
- Cumin: Adds a warm and earthy flavor to the chili, enhancing the overall depth of spices in the dish.
Essential Tools for Making Pressure Cooker Chili
- Pressure cooker: Speeds up cooking time and helps to infuse flavors quickly.
- Spatula: Essential for stirring ingredients and scraping the bottom of the pressure cooker to prevent burning.
Pressure Cooker Chili Recipe: Fast & Flavorful
This Pressure Cooker Chili Recipe is fast, flavorful, and perfect for a quick weeknight meal. It combines ground beef, beans, and spices to create a hearty dish that everyone will love.
Equipment
- Pressure Cooker
Ingredients:
Main Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) kidney beans, drained and rinsed
- 1 can (14 oz) black beans, drained and rinsed
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions:
- Set the pressure cooker to sauté mode and brown the ground beef.
- Add the onion, bell pepper, and garlic. Cook until vegetables are softened.
- Stir in the diced tomatoes, kidney beans, black beans, beef broth, chili powder, cumin, salt, and pepper.
- Close the pressure cooker lid and set to high pressure for 15 minutes.
- Once done, allow pressure to release naturally for 10 minutes, then do a quick release.
- Serve hot with your favorite toppings like cheese, sour cream, and green onions.
Notes:
Serve with your favorite toppings like cheese, sour cream, and green onions for extra flavor.
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 6gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 4mg
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Tried this recipe?Let us know how it was!
Can You Make Pressure Cooker Chili Ahead of Time?
Make Ahead Instructions
- Cook the chili according to the recipe instructions.
- Allow the chili to cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the chili completely before freezing.
- Transfer the chili to a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 3 months.
Adding a small square of dark chocolate to the pressure cooker chili enhances the depth of flavor without making it taste like chocolate.
Common Questions About This Pressure Cooker Chili Recipe
FAQ:
Can I use ground turkey instead of ground beef in this chili recipe?
Yes, you can substitute ground turkey for ground beef in this recipe for a leaner option. Just adjust the cooking time as needed.
How can I make this chili less spicy?
To make the chili less spicy, you can reduce the amount of chili powder used or omit it altogether. You can also add a dollop of sour cream when serving to help mellow out the heat.
Can I freeze the leftovers of this pressure cooker chili?
Absolutely! This chili freezes well. Allow it to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months.
What are some recommended toppings for this chili?
Some popular toppings for chili include shredded cheese, sour cream, sliced green onions, diced avocado, or a squeeze of fresh lime juice. Feel free to get creative with your toppings!
Can I make this chili in a regular pot instead of a pressure cooker?
Yes, you can definitely make this chili in a regular pot on the stovetop. Just simmer it on low heat for about 1-2 hours, stirring occasionally, until the flavors meld together.
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