Pressure Cooker Chili

Pressure Cooker Chili takes roughly 50 minutes from beginning to end. For $4.02 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 701 calories, 80g of protein, and 26g of fat per serving. This recipe serves 4. A couple people made this recipe, and 65 would say it hit the spot. It is brought to you by Foodnetwork. It works well as a rather expensive main course for The Super Bowl. This recipe is typical of American cuisine. Head to the store and pick up salsa, chipotle peppers in adobo, tortilla chips, and a few other things to make it today. Overall, this recipe earns an awesome spoonacular score of 97%. Similar recipes include Pressure Cooker Venison Chili, Pressure Cooker Lentil Chili, and Pressure Cooker Ground Beef Chili.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. 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.

 

Step by step:

1. Watch how to make this recipe.

2. Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.

3. Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot.

4. 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.

5. Once all of the meat is browned, add the beer to the cooker to deglaze the pot.

6. Scrape the browned bits from the bottom of the pot.

7. 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.

8. Remove from the heat and carefully release the steam.

9. Serve immediately.

Nutrition Information:

covered percent of daily need