Chili In The Pressure Cooker
A hearty pressure cooker chili packed with beef, beans, and bold spices, perfect for quick, flavorful meals that satisfy a crowd or family dinner.
Ingredients
Instructions
- Brown the ground beef, chopped onions, and chopped green peppers in cooking oil.
- Add water, canned tomatoes, salt, paprika, and chili powder to the browned meat mixture.
- Cover the pressure cooker, set at 15 pounds pressure, and cook for 10 minutes after it starts jiggling.
- Cool the cooker, then add kidney beans and simmer for a few minutes before serving.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of Worcestershire sauce or a splash of vinegar to the meat mixture. You can also substitute ground turkey or chicken for a leaner option. If you like it spicy, feel free to add some diced jalapeños or a dash of hot sauce. This chili can be served as a hearty filling for Chili Cheese Burgers.
Serving Suggestions
Serve the chili hot, garnished with shredded cheese, sour cream, or fresh cilantro. It pairs well with cornbread or over rice for a complete meal. For a delightful twist, serve alongside F.C.E. Soup And Cornbread Soup to enhance the flavor profile. You can also enjoy it with tortilla chips for a crunchy contrast.
Storage & Reheating
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in portions for up to 3 months. When reheating, add a splash of water or broth to loosen the chili, and heat it on the stove or in the microwave until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Chili In The Pressure Cooker contains roughly 1725 calories, with 16g protein, 93g carbohydrates, and 148g fat. It is an excellent source of vitamin C (236% of the Daily Value), dietary fiber (51% of the Daily Value), and iron (39% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2768mg per serving (120% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of beans in this chili?
Absolutely! While kidney beans are traditional, you can substitute black beans, pinto beans, or even chickpeas depending on your taste preference. Just make sure to adjust the cooking time if you are using dried beans.
How can I thicken my chili if it’s too watery?
If your chili turns out too watery, you can thicken it by simmering it uncovered for a few more minutes to reduce the liquid. Alternatively, you can add a tablespoon of cornstarch mixed with cold water or some masa harina for a more authentic texture.
Is it possible to make this chili vegetarian?
Yes, you can easily make this chili vegetarian by replacing the ground beef with a combination of lentils, mushrooms, or textured vegetable protein (TVP). Just ensure to adjust the cooking time accordingly and add more vegetables for flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).