Pressure Cooker Chili
A quick chili recipe with amazing flavor and a twist!
Servings 14
Calories 286kcal
Ingredients
- 2 lbs. ground beef
- 1 tsp. black pepper
- 2 tsp. salt divided
- 1 cup yellow onion diced
- 1 Tbsp. garlic minced
- 2 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. oregano
- ¼ tsp. cayenne
- 1 teaspoon sugar
- 1 cup green bell pepper diced
- 28 oz. canned tomatoes petite diced
- 1 cup chicken broth
- 1 bay leaf
- 32 oz. canned red kidney beans drained, rinsed
- 14.75 oz canned creamed corn
- 2 Tbsp. cornstarch
- ¼ cup water
Instructions
- 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 and cook for 12 minutes on high pressure.
- Meanwhile - In small bowl, stir water and cornstarch until smooth.
- Once cook time is complete, quick-release pressure. Then remove lid and switch back to sauté setting.
- Pour cornstarch slurry into pot and cook until desired consistency is reached, probably about one minute.
- Top with favorite toppings or non at all. Serve and enjoy!
Nutrition
Calories: 286kcal | Carbohydrates: 25g | Protein: 17g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 684mg | Potassium: 660mg | Fiber: 6g | Sugar: 5g | Vitamin A: 855IU | Vitamin C: 16.9mg | Calcium: 74mg | Iron: 3.8mg