Pressure Cooker Classic Beef Chili
Chili in the electric pressure cooker is super fast and extremely convenient. This version is on the gently spiced side, so if you're looking for more heat, feel free to increase the chili powder or add a big pinch of cayenne – or throw a couple of extra jalapeños into the pot. Keep in mind that the leaner the beef, the less flavorful the chili. Eighty percent is a good bet here. You can also substitute ground pork or dark meat turkey. Leftover chili freezes like a dream.
- Serves: 4 persons
- 2tablespoons olive oil
- 1pound ground beef
- 2teaspoons kosher salt, more as needed
- 1large onion, diced
- 1green bell pepper, seeded and diced
- 1jalapeño, seeded or not, diced
- 4cloves garlic, finely grated or minced
- 2tablespoons chili powder
- 1tablespoon tomato paste
- ½teaspoon ground cumin
- 1teaspoon dried oregano
- 1(13.5-ounce) can diced tomatoes
- 2(15-ounce) cans pinto or kidney beans, drained and rinsed
- ⅓cup chopped cilantro leaves and tender stems
- Fresh lime juice, to taste
- Sour cream, for serving
- Cubed avocado, for serving (optional)
- Pickled jalapeño, for serving (optional)
Step 1Heat the oil in the pressure cooker (see Tip) set to the sauté function on high if possible. Add beef, spread it over the bottom of the pot over the oil, and let it brown without stirring for 7 minutes. Give it a good stir and sauté for 1 more minute, then use a slotted spoon to transfer it to a plate. Season meat with 1 teaspoon salt.
Step 2Stir in onion, bell pepper, jalapeño, garlic and 1/2 teaspoon salt; cook until softened, about 5 minutes.
Step 3Stir in chili powder, tomato paste, and cumin, cook until fragrant, about 1 minute. Stir in beef and any juices from the plate, oregano, tomatoes, beans and remaining 1/2 teaspoon salt, then cover and cook on high pressure for 8 minutes. Let pressure release naturally.
Step 4Stir in cilantro and a squeeze or two of lime juice, then taste and adjust seasonings if necessary. Serve with sour cream, avocado and pickled jalapeño if you like.