Pressure Cooker Beef Chili Food

PRESSURE COOKER CLASSIC BEEF CHILI

Steps:

• Heat 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.
• Stir in onion, bell pepper, jalapeño, garlic and 1/2 teaspoon salt; cook until softened, about 5 minutes.
• Stir 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.
• Stir 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.

PRESSURE COOKER BEEF CHILI

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5 to 10 minutes. Transfer to plate and set aside.
• Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; cook until almost translucent, 4 to 6 minutes. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, cayenne pepper, and oregano; cook until fragrant, 2 minutes. Add diced tomatoes, beef, and water; stir to combine.
• Lock the lid of your pressure cooker. Increase heat to high and bring to full pressure. Reduce heat to low to maintain pressure; cook for 15 minutes. Remove from heat and let rest 10 minutes. Ensure that pressure is fully released and remove the lid.
• Return uncovered pressure cooker to burner over high heat. Stir in corn chips and bring to a boil; cook for 5 minutes. Garnish with cilantro and green onion.

BEEF CHILI FOR THE PRESSURE COOKER

Steps:

• In 8-quart pressure cooker:.
• Heat oil.
• Brown meat in small batches.
• Add all meat and the remaining ingredients to the cooker.
• Attach lid, bring to 15lbs of pressure.
• Cook for 35 - 40 minutes.
• If it cooks longer, you won't hurt it.
• Enjoy with toppings of choice.

PRESSURE COOKER CHILI

Steps:

• 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.

PRESSURE COOKER CHILI

Steps:

• Place the ground beef in the pressure cooker over medium high heat; cook until brown and crumbly, 8 to 10 minutes. Remove the ground beef, and drain off the excess fat.
• Return the open pressure cooker to the burner over medium heat, pour in the olive oil, and stir in the onion, green pepper, and jalapeno pepper. Cook and stir for 3 to 4 minutes, until the onion is translucent. Add the garlic, and cook and stir for about 30 more seconds. Return the meat to the pressure cooker; mix in the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water.
• Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.
• When the pressure is fully released, remove the lid, stir the chili, and serve.

INSTANT-POT COWBOY CHILI

Steps:

• Begin by placing your two meats and onion into the basin. Press the Sauté button and cook until the meats are no longer pink, shifting the contents regularly to break them up. This will take around 5 minutes or so. Now add in the remaining ingredients. Give them a quick stir and press the Keep Warm/Cancel button (high pressure, 30 minutes). Now secure the lid, close off the pressure valve and press the Bean/Chili button. Allow the contents to cook and once complete, quick-release the pressure valve. Remove the lid when safe to do so and press Keep Warm/Cancel, and then press the Sauté button. This will help reduce the chili liquid and help thicken it up. Sauté your chili for about 10 minutes, stirring each minute or so. Serve with dairy-free sour cream, jalapeño slices and dairy-free cheese.

CHILI UNDER PRESSURE

Steps:

• Cook the ground beef in the pressure cooker over medium high heat until brown and crumbly.
• Remove beef and drain excess grease.
• Add olive oil, onion, bell pepper and jalapeno pepper to pressure cooker.
• Cook on medium high heat, stirring, for 3 or 4 minutes, until the onion is translucent.
• Add garlic, cook and stir a few times.
• Return the meat to the pressure cooker, add the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, chili powder, cumin, salt, water and red pepper flakes (if using).
• Place lid on pressure cooker and lock. Bring cooker up to pressure, 15 psi.
• Reduce heat to maintain pressure and cook for 8 minutes.
• Remove cooker from the heat and allow to cool on its own, 5 to 10 minutes.
• When pressure is fully released, remove lid, stir chili, and serve.