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Get ready for a flavor explosion with my pressure cooker salsa sausage chili! This hearty dish packs a punch, combining zesty sausage with smoky beans and tangy salsa. I stumbled upon this recipe during a chilly autumn evening, craving something warm and satisfying. Little did I know, it would become my go-to comfort meal. Quick, easy, and bursting with bold flavors, this chili will have your taste buds dancing. Perfect for busy weeknights or lazy weekends, it's guaranteed to become a family favorite.
Ingredients You'll Need
- Ground sausage: Adds savory flavor and richness to the chili, providing a hearty base for the dish.
- Onion: Brings a sweet and aromatic flavor to the chili, enhancing the overall taste and complexity of the dish.
- Red bell pepper: Adds a pop of color and a subtle sweetness to the chili, balancing out the savory and spicy flavors.
- Black beans: Provide a creamy texture and earthy flavor to the chili, adding protein and fiber to the dish.
- Kidney beans: Add a meaty texture and mild flavor to the chili, boosting the protein content and making it more filling.
- Diced tomatoes: Bring a juicy and tangy element to the chili, adding brightness and acidity to the overall flavor profile.
- Salsa: Infuses the chili with a zesty kick and a medley of flavors from tomatoes, onions, peppers, and spices.
- Chicken broth: Provides a savory and rich liquid base for the chili, enhancing the depth of flavor and keeping it moist.
Read more: Pressure Cooker Turkey Chili Recipe
Essential Tools for Making Salsa Sausage 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.
- Knife: Needed for chopping the onion, bell pepper, and any other ingredients that require cutting.
Salsa Sausage Chili in the Pressure Cooker
Equipment
- Pressure Cooker
Ingredients:
Main Ingredients
- 1 lb ground sausage
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup salsa
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- to taste Salt and pepper
Instructions:
- Set the pressure cooker to sauté mode and brown the sausage.
- Add the onion and bell pepper, cook until softened.
- Stir in the beans, diced tomatoes, salsa, chicken broth, chili powder, cumin, salt, and pepper.
- Close the pressure cooker lid and set to high pressure for 10 minutes.
- Quick release the pressure and serve hot.
Notes:
Nutrition value:
Keywords:
Preparing Salsa Sausage Chili in Advance and Freezing Tips
Make Ahead Instructions
- Prepare the chili as instructed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove or in the microwave before serving.
Freezing Instructions
- Allow the chili to cool completely.
- Transfer to a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 3 months.
- Thaw in the refrigerator overnight before reheating on the stove or in the microwave.
Did you know that adding a splash of coffee to this pressure cooker salsa sausage chili recipe can enhance the depth of flavor and add a subtle richness to the dish? Give it a try for a unique twist on a classic recipe!
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