Chili Under Pressure
Dive into bold and hearty flavors with "Chili Under Pressure," a savory pressure cooker recipe perfect for weeknight dinners or game-day gatherings. Featuring tender browned ground beef, a medley of kidney and black beans, and a vibrant mix of diced tomatoes, bell peppers, and aromatic spices like chili powder, cumin, and paprika, this chili comes together in just 45 minutes thanks to the magic of pressure cooking. Optional additions like corn kernels, shredded cheese, or a dollop of tangy sour cream let you customize each bowl to perfection. Quick, flavorful, and ideal for feeding a crowd, this one-pot wonder is sure to become your go-to comfort food. Perfect for searches like "quick chili recipes," "pressure cooker chili," and "easy one-pot meals."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 14 ounces canned diced tomatoes
- 8 ounces canned tomato sauce
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned black beans, rinsed and drained
- 1 cup beef or chicken broth
- 1 cup corn kernels (optional)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- to taste shredded cheese (optional, for topping)
- to taste sour cream (optional, for topping)
Instructions
Set your pressure cooker to the sauté mode and allow it to heat up.
Add the olive oil to the pressure cooker. Once hot, add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat if necessary.
Add the diced onion, bell pepper, and minced garlic to the browned beef. Sauté for 3-4 minutes, or until the vegetables have softened slightly.
Stir in the chili powder, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices and release their flavor.
Add the canned diced tomatoes, tomato sauce, kidney beans, black beans, broth, and corn (if using). Stir to combine all ingredients evenly.
Turn off the sauté mode and secure the pressure cooker lid. Set the cooker to high pressure for 15 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
Carefully remove the lid and give the chili a good stir. Taste and adjust seasoning, if necessary.
Serve hot, garnished with fresh cilantro, shredded cheese, or a dollop of sour cream, if desired.
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 6454 mg | 281% | |
| Total Carbohydrate | 244.5 g | 89% | |
| Dietary Fiber | 72.8 g | 260% | |
| Total Sugars | 44.5 g | ||
| Protein | 149.6 g | 299% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 806 mg | 62% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 6226 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
