Pressure Cooker Chili
In Just 3 Easy Steps!
No other food on Earth speaks to my soul the way a hot bowl of chili does on a cold winter night. This adaptation of my Granny’s chili, with just three easy steps, is one of my favorites. Just brown the beef and onions, add the majority of ingredients and cook for 12 minutes on high pressure, then add the remaining ingredients, stir and enjoy!
The Secret Ingredient
This chili contains a not so traditional ingredient that makes all the difference- creamed corn. Trust us on this one. The creamed corn adds just a hint of sweetness that perfectly balances out the spice of this otherwise traditional chili. Once you try it, you may never make chili without it again.
Why the Cornstarch?
Growing up, Granny always added a slurry of flour and water to thicken the chili to her liking. It’s one of those family traditions that’s been passed down with the recipe. However, once my wife developed gluten intolerance, we needed to make this this recipe gluten-free. The quick fix was to create a slurry with cornstarch and water instead. While this step is optional, it creates a thicker, heartier chili.
Beans or No Beans?
There’s a great debate among chili lovers about the place of beans in a pot of chili. Some believe beans have no place in chili, while others insist they must be in the dish. We found this article about the great bean debate, and the history of chili, to be fascinating. After reading, we have to divulge, our chili doesn’t fall into the “traditional” Texas chili category, or the South American category. Rather, our chili is based on a southern style chili that we ate growing up. Almost always served with cornbread, this chili has a hearty 2 lbs of beef, and it’s fair share of beans as well!
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Pressure Cooker Chili
A quick chili recipe with amazing flavor and a twist!
- 2 lbs. ground beef
- 1 tsp. black pepper
- 3 tsp. salt divided
- 1 large onion diced
- 1 Tbsp. garlic minced
- 2 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. oregano
- ¼ tsp. cayenne
- 1 tsp sugar
- 1 large green pepper diced
- 28 oz. can tomatoes petite diced
- 1 cup chicken stock
- 1 bay leaf
- 36 oz. canned red kidney beans drained and rinsed
- 14.75 oz canned creamed corn
- 2 Tbsp. cornstarch
- 3 Tbsp. water
Using sauté setting - Place beef, onion salt, and pepper in IP and cook until beef is fully browned, mixing often. Once nearly finished, add garlic for the last minute.
Stir in chili powder, cumin, oregano, cayenne, sugar, green pepper, tomatoes, chicken stock, beans, creamed corn, and bay leaf. Lock lid, close vent, and switch to manual setting for 12 minutes on high pressure.
Meanwhile - In small bowl, stir water and cornstarch until smooth.
Once cook time is complete, allow pressure to release naturally. Then remove lid and switch back to sauté setting. Add beans and cornstarch mixture to the IP and stir until it thickens, about 3 minutes.
Switch IP to warm setting, then serve and enjoy!