Pressure Cooker Chili
Pressure Cooker Chili
Pressure Cooker Chili delivers all the slow-simmered taste of traditional chili in a fraction of the time. With ground beef or turkey, kidney and black beans, crushed tomatoes, and a blend of smoky spices, it’s a satisfying meal ideal for weeknights or game days. Finish with your favorite toppings—shredded cheese, sour cream, green onions, or avocado—for a comforting bowl of chili that’s both quick and crowd-pleasing.
Ingredients
Equipment
Method
- Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
- Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
- Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
- Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.
Notes
This pressure cooker chili packs bold flavor, tender beef, and rich spices into a hearty bowl, all in under an hour.
