This thick chili is cooked to tender perfection
Using a pressure cooker.
This quick recipe is a definite keeper and fantastic emergency entrée to stock in your fridge and freezer. You can eat it as-is, throw it on zoodles, stuff it in an omelet—you name it!
… There’s nothing like a steamy hot bowl of chili on a cozy Saturday.
And what’s even better is having it ready within 35 minutes from start to finish.
Pressure Cooker Chili
WHAT (4 servings)
- 3 pounds stew meat (beef, pork, and/or lamb)
- 2 teaspoons peanut oil
- 1 1/2 teaspoons kosher salt
- 1 (340g) bottle of beer, preferably a medium ale
- 1 (350g) container salsa
- 30 tortilla chips
- 2 chipotle peppers canned in adobo sauce - chopped
- 1 tablespoon adobo sauce (from the chipotle peppers in adobo)
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Heavy-bottomed pressure cooker
1. In a large mixing bowl; Toss the meat with the peanut oil and salt. Set aside.
2. 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.
3. Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
4. Scrape 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 steam begins to hiss out of the cooker, reduce heat to low, just enough to maintain a very weak whistle. Cook (25 minutes)
Remove from the heat and carefully release the steam.
Troubleshooting scorching or overheating: You can have a pressure cooker that runs hotter than others, and you can overheat 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.
If you don't have a pressure cooker, you can still make this chili. Just simmer it on the stovetop until meat is tender, about 1 1/2 hours.