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!

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 358 Calories

Ingredients

• 1 ¼ cups water
• 1 tablespoon vegetable oil
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 onion, diced
• ½ teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 3 cloves garlic, chopped
• ⅛ cup chopped fresh cilantro
• ⅛ cup chopped green onions
• 2 ½ pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons ancho chile powder
• 2 teaspoons Spanish paprika
• ½ teaspoon chipotle chile powder
• ⅛ cup ground corn chips (Optional)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.