This hearty pressure cooker chili is delicious — so good on a cold snowy day. What's even better is having it ready within 35 minutes from start to finish!
Ingredients
- ground beef: 1 pound
- olive oil: 2 tsp
- sweet onion: 1 piece (chopped)
- green bell pepper: 1 piece (chopped)
- jalapeno pepper, seeded and: 1 piece (chopped)
- garlic: 2 clove (minced)
- tomatoes, undrained: 2 cans (14.5 ounce cans, diced)
- dark red kidney beans: 2 cans (14.5 ounce cans, drained and rinsed)
- water: 2 cups
- tomato paste: 3 Tbsp
- chili powder: 2 Tbsp
- dark brown sugar: 1 Tbsp
- unsweetened cocoa powder: 2 tsp
- ground cumin: 2 tsp
- kosher salt: 0.5 tsp (to taste)
- red pepper flakes: 0.25 tsp (to taste, crushed)
Metric Conversion
Stages of cooking
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Place ground beef in the pressure cooker over medium-high heat; cook until brown and crumbly, 8 to 10 minutes. Remove beef; drain off excess fat.
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Heat olive oil in the pressure cooker over medium heat; stir in onion, green pepper, and jalapeño. Cook and stir until onion has softened, about 3 to 4 minutes. Add garlic; cook and stir for about 30 seconds. Stir in browned beef, diced tomatoes, kidney beans, water, tomato paste, chili powder, brown sugar, cocoa powder, cumin, salt, and red pepper flakes.
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Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove the cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.
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When the pressure is fully released, remove the lid, stir the chili and serve.
