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Pressure Cooker Quick Chili with Canned Beans | DadCooksDinner.com

Pressure Cooker Quick Chili with Canned Beans


  • Author: Mike Vrobel
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 servings 1x

Description

Pressure Cooker Quick Chili with Canned Beans recipe. What’s the quickest way to get dinner on the table? Pressure cooker chili, of course.


Scale

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 4 cloves garlic, crushed
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon oregano
  • 1 pound ground beef (Preferably 85% lean ground round or 80% lean ground chuck)
  • 1 1/2 cups water (or homemade chicken broth)
  • 4 (14- to 16-ounce) cans of beans, drained (kidney, pinto, black, or a mix of beans)
  • (28-ounce) can crushed tomatoes
  • 1 teaspoon fresh ground black pepper
  • Salt to taste

Instructions

  1. Sauté the aromatics: Heat 1 tablespoon of vegetable oil in the pressure cooker pot over medium heat until shimmering. Add the onions, garlic, and 1/2 teaspoon salt to the pressure cooker. Sauté the onions and garlic until softened, about 5 minutes.
  2. Toast the spices and cook the beef: Make a hole in the center of the onion mix and add the chili powder, cumin, and oregano. Let sit for 30 seconds, then stir into the onions. Add the ground beef and stir to coat with the onions and spices, scraping any browned bits from the bottom of the pot. Add the water and cook the beef, stirring often, until the beef just loses its pink color, about 3 minutes.
  3. Cook the chili: Stir the beans and crushed tomatoes into the pot. Lock the lid on the pressure cooker and cook at high pressure for 10 minutes in an electric PC or 8 minutes in a stove top cooker. Turn off the heat and let the pressure come down naturally, about 15 minutes. (Or, if you’re really in a hurry, high pressure for 12 minutes in an electric PC or 10 minutes in a stovetop, then quick release the pressure.) Remove the lid carefully, opening away from you – even when it’s not under pressure, the steam in the cooker is very hot.
  4. Season and serve: Stir in the black pepper, then taste and add salt if needed. (Canned beans tend to be salty, so I rarely need to add more salt.)

Notes

Troubleshooting scorching or overheating: I have one pressure cooker that runs hotter than my others, and it had problems with overheating in this recipe. (Overheat usually means the pressure cooker noticed that things are burning on the bottom of the pot.) If you have overheating or scorching in your cooker, add an extra cup of water to the recipe and make sure the bottom of the cooker is scraped well before stirring in the beans.

Homemade beans: If you have leftover pressure cooker beans, this recipe is a great way to use them up. Substitute 6 to 8 cups of cooked homemade beans for the canned beans.

  • Category: Pressure Cooker
  • Cuisine: American
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