Pressure Cooker Chili Con Carne
Get ready for a flavorful and hearty meal with this Pressure Cooker Chili Con Carne, a quick and satisfying twist on a classic comfort food dish. Perfect for busy weeknights or cozy gatherings, this recipe combines tender ground beef, creamy beans, and a blend of bold spices to create a rich, savory chili in just 30 minutes of cook time. Using the pressure cooker cuts down on traditional simmering while locking in robust flavors from diced tomatoes, smoked paprika, and optional jalapeño heat. Garnished with fresh cilantro, shredded cheddar, and a dollop of sour cream, this irresistible chili is guaranteed to become a family favorite. Serve it with cornbread or tortilla chips for a complete, crowd-pleasing meal!
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Recipe Information
Ingredients
- 1 lb ground beef
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large bell pepper, diced
- 1 small jalapeño, diced (optional)
- 14 oz diced tomatoes with juice
- 3 tbsp tomato paste
- 15 oz kidney beans, drained and rinsed
- 15 oz black beans, drained and rinsed
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp cayenne pepper (optional)
- 2 leaves bay leaves
- 2 tbsp fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (for garnish)
- 0.25 cup sour cream (for garnish)
Instructions
Set the pressure cooker to 'Sauté' mode and add the olive oil.
Once the oil is hot, add the ground beef and cook until browned, breaking it into crumbles with a wooden spoon. Remove excess grease if necessary.
Add the diced onion, garlic, bell pepper, and jalapeño (if using). Sauté for 3-4 minutes until the vegetables soften.
Stir in the chili powder, ground cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
Mix in the tomato paste and cook for another minute to incorporate.
Add the diced tomatoes (with juice), kidney beans, black beans, beef broth, and bay leaves. Stir well to combine.
Secure the pressure cooker lid and set to 'Sealing' position. Cook on high pressure for 12 minutes.
Once the cooking time ends, allow the pressure to release naturally for 10 minutes, then perform a quick release to vent remaining pressure.
Open the lid carefully and discard the bay leaves. Taste and adjust seasoning if needed.
Serve hot in bowls and garnish with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream. Enjoy!
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 645 mg | 28% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 6.7 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 158 mg | 12% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 906 mg | 19% | |
*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.
