Name: Pressure-Cooker Chili
Prep time: 25 min
Total time: 50 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small onion, chopped; 1 red bell pepper, chopped; 2 pounds lean ground beef; 2 cloves garlic, minced; 1 (6 ounce) can no-salt-added tomato paste; 1 tablespoon Worcestershire sauce; 1 tablespoon red-wine vinegar; 3 tablespoons chili powder; 2 teaspoons ground cumin; 0.25 teaspoon salt; 1 cup low-sodium beef broth; 1 (15 ounce) can low-sodium pinto beans, rinsed; 6 tablespoons shredded Cheddar or Monterey Jack cheese; 2 scallions, sliced; 6 teaspoons sour cream

Pressure-Cooker Chili

4.5

(2)

2 Reviews

Chili cooks in just 15 minutes when it's made in a multicooker. The beef gets infused with the flavors of chili powder and cumin. Shredded cheese, scallion and sour cream round out the meal, but feel free to garnish with whatever toppings you choose.

Hilary Meyer

Updated on October 9, 2018

Prep Time:

25 mins

Additional Time:

25 mins

Total Time:

50 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Dairy-Free Egg Free Healthy Aging Healthy Immunity Healthy Pregnancy High Fiber High-Protein Nut-Free

Jump to Nutrition Facts

Ingredients

2 tablespoons extra-virgin olive oil
1 small onion, chopped
1 red bell pepper, chopped
2 pounds lean ground beef
2 cloves garlic, minced
1 (6 ounce) can no-salt-added tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon red-wine vinegar
3 tablespoons chili powder
2 teaspoons ground cumin
¼ teaspoon salt
1 cup low-sodium beef broth
1 (15 ounce) can low-sodium pinto beans, rinsed
6 tablespoons shredded Cheddar or Monterey Jack cheese (Optional)
2 scallions, sliced (Optional)
6 teaspoons sour cream (Optional)

Directions

Heat oil in a multicooker using sauté mode. (No sauté mode? See Tip.) Add onion, bell pepper, ground beef and garlic; cook, stirring and breaking up chunks with a wooden spoon, until the beef is no longer pink, 6 to 8 minutes. Add tomato paste, Worcestershire, vinegar, chili powder, cumin and salt; stir to combine. Add broth. Turn off the heat. Close and lock the lid. Cook on high pressure for 15 minutes. Release the pressure. Stir in beans. Garnish each serving with cheese, scallions and sour cream, if desired.

Tips

To make ahead: Refrigerate chili for up to 4 days or freeze for up to 4 months. Thaw, if necessary, and reheat before serving.

Tip: No sauté mode? Heat oil in a large skillet over medium-high heat. Add onion, red pepper, ground beef and garlic; cook, stirring and breaking up chunks with a wooden spoon, until no longer pink, 6 to 8 minutes. Add tomato paste, Worcestershire, vinegar, chili powder, cumin and salt; stir to combine. Add broth and transfer the ingredients to your pressure cooker. Continue with recipe.

Equipment: Electric pressure cooker (multicooker)

Nutrition Facts (per serving)

411	Calories
21g	Fat
19g	Carbs
36g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 411
% Daily Value *
Total Carbohydrate 19g	7%
Dietary Fiber 6g	21%
Total Sugars 6g
Protein 36g	72%
Total Fat 21g	27%
Saturated Fat 7g	34%
Cholesterol 98mg	33%
Vitamin A 2280IU	46%
Vitamin C 33mg	37%
Folate 53mcg	13%
Sodium 611mg	27%
Calcium 84mg	6%
Iron 6mg	35%
Magnesium 71mg	17%
Potassium 1146mg	24%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.