Pressure Cooker Chili

Serves 10 in about 1 hour. Ground beef goes in first, and cans tomato paste finishes the pot.

Ingredients

• 2 lbs lean ground beef (or 93% lean ground turkey. use a little olive oil to brown the turkey)
• 1 bay leaf
• 1 large onion, chopped
• 1 cup diced celery
• 5 cloves garlic, minced or pressed
• 2 teaspoons mexican oregano (or regular oregano)
• ¼ teaspoon black pepper
• 1 ¼ teaspoons kosher salt (or 1 tsp table salt) or to taste
• 2 teaspoons smoked paprika, optional
• 2 tablespoons ground cumin
• 3 tablespoons chili powder, mild
• 1 tablespoon unsweetened cocoa powder, optional
• ¼ teaspoon chipotle chili powder, optional (adds the heat and extra flavor. use more for a spicier chili) or use cayenne pepper
• 2 cups low sodium chicken broth or water .
• (1) 7 oz can diced green chilis (with juice) optional
• 1 cup roasted red bell peppers, (chopped) optional
• (2) 15.25 oz cans kidney beans, rinsed and drained
• (1) 15 oz can black beans, rinsed and drained
• (1) 15.5 oz can garbanzo beans, rinsed and drained
• (2) 14.5 oz cans diced tomatoes (undrained)
• (2) 6 oz cans tomato paste

Method

1. Set the pressure cooker to the Sauté setting. When the display reads “Hot” add the meat.
2. Tip in the bay leaf, onion, celery, garlic, and oregano. Simmer for about 5 minutes, while stirring now and then, until onion starts to turn translucent.
3. Tip in salt, pepper, smoked paprika, cumin, chili powder, and chipotle chili powder. Mix well.
4. Stir in the broth/water. Mix well.
5. Cancel/turn off the Sauté setting.
6. Stir in the green chiles and roasted red pepper, if using. Do not stir.
7. Tip in all of the rinsed & drained beans. Do not stir.
8. Tip in the diced tomatoes. Do not stir.
9. Tip in the tomato paste. Do not stir.
10. Set the lid on the pressure cooker and lock it into place. Set the steam release knob to Sealing (if your model is not self-sealing).
11. Press the Pressure Cook (or Manual) button and then the +/- button or dial to choose 5 minutes. High Pressure.
12. Stay by the pot until it comes to pressure. I wanted to make this as close to my original recipe as possible, which is a thick chili.
13. When the cook cycle is finished, let the pot sit and naturally release pressure for 15 minutes.
14. Manually release the remaining pressure by turning the steam release knob to the Venting position. Do this in short bursts at first, releasing the steam gradually, until you can be sure that none of the sauce will spew out with the steam. Then open the vent all the way.
15. Carefully stir the chili and then taste it. Adjust salt and/or seasonings as desired. Plate with your favorite chili fixings and maybe some cornbread!

More instant pot ideas are in the instant pot collection.