Chili Pressure Cooker Recipe

by | Dec 25, 2018 | Recipes | 0 comments

Chili Pressure Cooker Recipe
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Ingredients
  1. 1 TBSP Peanut Oil oil
  2. 2 LBs Ground Beef or Lean Ground Turkey
  3. 2 Yellow Onions - chopped
  4. 8 Cloves of Garlic - chopped
  5. 1 Red Pepper - Diced
  6. 1 Yellow Pepper - diced
  7. 1 Sweet Potato - peeled and diced
  8. 2 Whole Chipotle Peppers
  9. 2 TBSPs Canned Adobo Sauce - from Chipotle Peppers
  10. 1 Jalapeño, seeded and minced
  11. 1 tsp Kosher Salt
  12. 1 tsp Ground Black Pepper
  13. 1 TBSP Chili Powder
  14. 1 TBSP Chipotle Chili Powder
  15. 1 TBSP Ground Cumin
  16. 1 TBSP Dried Oregano
  17. 1 tsp Garlic Powder
  18. 1 tsp Smoked Paprika
  19. 1 tsp Cayenne Pepper
  20. 1 Tablespoon Worcestershire sauce
  21. 1 Tablespoon Minced garlic
  22. 1 can crushed tomatoes — (28 ounces)
  23. 3 15oz cans of beans, rinsed and drained - any mix of black beans, dark or light red kidney beans, pinto, white navy beans or chickpeas
  24. 2 to 2 1/2 cups low-sodium chicken broth - can replace some with 12oz bottle of beer
  25. 1 Can (15 ounces) Fire Roasted diced tomatoes
  26. 1 Can (6 ounce) Tomato paste
For Serving
  1. Shredded Cheese
  2. Tortilla Chips
Instructions
  1. Turn your instant pot to sauté and add the bacon.
  2. Set an Instant Pot to sauté and drizzle in the olive oil.
  3. Cook until crisp, stirring often to cook evenly.
  4. Remove the bacon to a paper towel lined plate.
  5. Add peanut oil.
  6. Add the onions, garlic and peppers and cook until tender.
  7. Add the beef, salt, and pepper.
  8. Cook, breaking apart and browning the meat, until the turkey is no longer pink and the onion is beginning to soften, about 7 minutes.
  9. Add the chili powder, chipotle chili, cumin, and garlic powder.
  10. Let cook until fragrant, about 30 seconds.
  11. Add the sweet potatoes crushed tomatoes, beans, and 1 1/2 cups chicken broth.
  12. Drain off any excess grease, we just tilt the pot and use a large spoon.
  13. Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
  14. Stir well.
  15. Cover, seal, and Turn the instant pot to chili and cook for 18-20 minutes*.
  16. Allow pressure to release for 10-15 minutes or quick release with the vent.
  17. Quick release to vent the remaining pressure immediately.
  18. If the chili seems too thick, stir in additional chicken broth to reach your desired consistency.
  19. Taste and adjust seasonings.
  20. Serve hot with desired toppings.
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