This hearty pressure cooker chili is delicious — so good on a cold snowy day. What's even better is having it ready within 35 minutes from start to finish!
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
353 Calories
Recipe Instructions
Step 1
Place ground beef in the pressure cooker over medium-high heat; cook until brown and crumbly, 8 to 10 minutes. Remove beef; drain off excess fat.
Step 2
Heat olive oil in the pressure cooker over medium heat; stir in onion, green pepper, and jalapeño. Cook and stir until onion has softened, about 3 to 4 minutes. Add garlic; cook and stir for about 30 seconds. Stir in browned beef, diced tomatoes, kidney beans, water, tomato paste, chili powder, brown sugar, cocoa powder, cumin, salt, and red pepper flakes.
Step 3
Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove the cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.
Step 4
When the pressure is fully released, remove the lid, stir the chili and serve.
Ingredients
2 teaspoons unsweetened cocoa powder
2 cups water
2 teaspoons olive oil
2 cloves garlic, minced
2 tablespoons chili powder
1 pound ground beef
2 teaspoons ground cumin
3 tablespoons tomato paste
1 sweet onion, chopped
1 tablespoon dark brown sugar
2 (14.5 ounce) cans diced tomatoes, undrained
1 jalapeno pepper, seeded and finely chopped
¼ teaspoon crushed red pepper flakes, or to taste
½ teaspoon kosher salt, or to taste
1 small green bell pepper, finely chopped
2 (14.5 ounce) cans dark red kidney beans, drained and rinsed
