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Pressure Cooker Frito Pie


Description

Pressure Cooker Frito Pie recipe - cut open a bag of Fritos, add a scoop of chili, a handful of cheese, sprinkle with chopped onions, and dig in with a spoon. Heaven.


Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 cup chili powder blend
  • 1 tablespoon cumin
  • 1 teaspoon oregano (preferably Mexican oregano)
  • 1 cup water (or substitute beer)
  • 1 1/4 pounds 90% lean ground beef
  • 1 teaspoon kosher salt
  • 1 tablespoon brown sugar
  • 2 (15-ounce) cans red kidney beans, undrained (or 4 cups homemade with bean liquid)
  • 1 (14.5-ounce) can diced tomatoes with green chiles (Muir Glen Fire Roasted with green chiles, or Ro*Tel)
  • Salt and pepper to taste

Fritos

  • Single serving bags of Fritos

Toppings

  • Shredded cheese (cheddar or Mexican blend)
  • Diced onions
  • Hot sauce (I like El Yucateco Green Habanero, but use your favorite)

Instructions

  1. Saute the aromatics and toast the spices: Heat the vegetable oil in the pressure cooker pot over medium-high heat until shimmering. Add the onions, garlic, and 1/2 teaspoon kosher salt. Saute until the onions are softened, about 5 minutes, then make a hole in the middle of the onions and add the chili powder, cumin, and oregano. Toast until you smell the spices, about 1 minute, then stir them into the onions.
  2. Simmer the beef until no longer pink, stir in the beans, top with the tomatoes: Pour in 1 cup of water, then scrape the bottom of the pot with a wooden spoon to loosen any stuck onions or spices. Add the beef, 1 teaspoon kosher salt, and brown sugar. Cook, stirring and breaking up the beef,  until the beef is no longer pink, about 5 minutes. Stir in the beans. Pour the tomatoes with green chiles on top of the beef mixture, but don’t stir - the tomatoes may burn if they sink to the bottom of the pot.
  3. Pressure cook for 12 minutes with a natural pressure release: Lock the lid on the pressure cooker and bring the cooker up to high pressure. (Read your fine pressure cooker manual for how to do this). Cook at high pressure for 12 minutes in an electric PC, 10 minutes in a stovetop PC. Let the pressure come down naturally, about 15 minutes. Unlock the lid, stir, break up any large clumps of meat, and add salt and pepper to taste.
  4. Serve in the Fritos bags: For each serving: Cut open a Frito bag lengthwise (not across the top). Spoon a ladle or two of chili into the bag, then top with the shredded cheese, diced onions, and (optional) the hot sauce. Grab a spoon, and eat straight out of the bag.

Notes

  • No pressure cooker? No worries. Cook the chili in a large pot or dutch oven. Increase the water in the recipe to 2 cups. Follow the recipe up to step 3, then instead of pressure cooking, simmer the meat on the stovetop until everything thickens up, about 1 hour. Continue with the serving step.
  • I don’t usually make a dedicated batch of chili for this recipe. I use leftover chili for this, out of the freezer.
  • If you don’t want to mess with individual serving bags, get a big bag of Fritos and serve in bowls. Start with a base of Fritos and build from there. It won’t look as impressive, but it tastes just as good.

Tools

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Weeknight Dinner
  • Method: Pressure Cooker
  • Cuisine: American