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Pressure Cooker Chili - The Foodie Eats
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Pressure Cooker Chili

A quick chili recipe with amazing flavor and a twist!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 14
Calories 286kcal
Author Gary White

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 tsp 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