INSTANT POT CHILI CON CARNE
Although multicookers can't replace every tool in the kitchen, they sure are coming close. Chili con carne is one of our favorite dishes to re-create in them. This cooks up fast but tastes like it simmered all day! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 7 cups
Number Of Ingredients 12
Steps:
- Combine the first 10 ingredients in a 6-qt. electric pressure cooker. Crumble beef over top; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. , Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir chili. If desired, serve with sour cream and additional jalapenos.
Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 687mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges
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
There's nothing like a steamy hot bowl of chili on a cold snowy day. What's even better is having it ready within 35 minutes from start to finish.
Provided by Spyce
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 35m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 352.8 calories, Carbohydrate 35.2 g, Cholesterol 46.4 mg, Fat 14.9 g, Fiber 12 g, Protein 22.3 g, SaturatedFat 5 g, Sodium 789.5 mg, Sugar 7.8 g
PRESSURE COOKER BEEF CHILI
When you ask someone why they don't use a pressure cooker, one of the most common replies is something to the effect of: I'm really not into being killed by an exploding stew. The marvels of pressurized heat are actually very simple!
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 1h5m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 358.4 calories, Carbohydrate 8.7 g, Cholesterol 86 mg, Fat 25.3 g, Fiber 2.3 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 278.6 mg, Sugar 1.8 g
PRESSURE COOKER - CHILI CON CARNE
This recipe originates from the booklet that came with my Futura pressure cooker. I love substituted low sodium ingredients because I am watching my sodium intake. I hope you like this.
Provided by marcyfrater
Categories Meat
Time 1h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Divide meat into 2 batches. Heat 2 tablespoons oil in cooker for about 2 minutes. Brown and remove first batch. Add another 2 tablespoons oil to cooker. Brown and remover second batch.
- Add remaining oil (4 tablespoons) to cooker. Add onions and garlic. Stir fry til onions are light brown. Add meat and remaining ingredients. Stir.
- Close cooker. Bring to full pressure on high heat. Reduce heat and chook for 18 minutes.
- Remove cooker from heat. Allow to cool naturally.
- Open cooker. Discard bay leaves. Serve hot.
Nutrition Facts : Calories 350.6, Fat 21.9, SaturatedFat 5.8, Cholesterol 66.3, Sodium 1009.8, Carbohydrate 15.3, Fiber 3.9, Sugar 4.9, Protein 23.9
PRESSURE COOKER GROUND BEEF AND BEAN CHILI RECIPE
Unlike a lot of chili recipes that call for short cooking times but deliver terrible flavor, this classic ground beef-and-bean recipe saves time the right way, by using a pressure cooker, not by cutting corners.
Provided by Daniel Gritzer
Categories Entree Dinner Chili Mains
Number Of Ingredients 19
Steps:
- Heat oil in pressure cooker over medium-high heat (or, if using electric pressure cooker, using sauté setting), until shimmering. Add about 1/4 of the ground beef, stirring occasionally, until very well browned. Using a slotted spoon, remove browned beef from cooker and set aside. Drain all but 1 tablespoon fat from cooker.
- Add onion and cook, stirring and scraping up any browned bits from bottom of cooker, until lightly golden, about 5 minutes (cooking time will depend heavily on your pressure cooker, especially electric ones where you can't control the heat level). Season with salt. Stir in garlic, chili powder, onion powder, garlic powder, cumin, and cayenne pepper, and cook, stirring, until fragrant, about 1 minute. (Add more oil at any time if cooker seems too dry.) Add tomato paste and cook, stirring, until slightly darkened, about 1 minute.
- Return browned beef to cooker along with any accumulated juices. Add uncooked beef, crushed tomatoes, and stir well to combine. Season lightly with salt. Stir in coffee, chocolate, and fish sauce. Add bay leaf. Bring to a simmer, stirring well and scraping bottom all over. Using a wooden spoon or potato masher, break up any chunks of ground beef. Scrape bottom all over once more before sealing the cooker.
- Seal cooker, bring to high pressure, and cook for 20 minutes. Quick-release cooker and stir chili well, scraping bottom to make sure nothing is sticking.
- Discard bay leaf. Stir in drained beans. Season with salt and plenty of black pepper. Taste chili and add more chili powder, cumin, or cayenne pepper to taste, if desired. Let simmer, stirring occasionally, for 5 minutes. If chili is too thick, stir in some reserved tomato juices (or bean-cooking liquid, if you have it) to thin to desired consistency. If chili is too thin, simmer until thickened to desired consistency.
- Serve with the toppings of your choice.
Nutrition Facts : Calories 588 kcal, Carbohydrate 35 g, Cholesterol 126 mg, Fiber 9 g, Protein 49 g, SaturatedFat 10 g, Sodium 785 mg, Sugar 6 g, Fat 28 g, ServingSize Makes about 2 1/2 quarts, serving about 5 as a main course, UnsaturatedFat 0 g
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