Prepare Time
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes (plus time to come to pressure and natural release)
- Total Time: Approximately 40 minutes
Ingredients
- 1 pound ground beef
- 2 teaspoons olive oil
- 1 sweet onion, chopped
- 1 small green bell pepper, finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 2 cloves garlic, minced
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 2 (14.5 ounce) cans dark red kidney beans, drained and rinsed
- 2 cups water
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon dark brown sugar
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoons ground cumin
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon crushed red pepper flakes, or to taste
Directions
- Set your pressure cooker to the “Sauté” function and add the olive oil. Once hot, add the ground beef, breaking it apart with a spoon, and cook until browned.
- Add the chopped onion, green bell pepper, jalapeno, and garlic to the pot with the beef, sautéing until the vegetables are soft, about 5 minutes.
- Stir in the diced tomatoes (with their juice), kidney beans, water, tomato paste, chili powder, brown sugar, cocoa powder, ground cumin, kosher salt, and red pepper flakes.
- Secure the pressure cooker lid and set it to cook on high pressure for 20 minutes.
- After the cooking time has elapsed, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
- Stir the chili, adjust seasoning to taste, and serve hot.
Cook Notes
The addition of cocoa powder and brown sugar creates a rich depth of flavor, balancing the chili’s spicy elements.
Variations
- Vegetarian Version: Substitute the ground beef with a plant-based meat alternative or additional beans.
- Spicy Version: Increase the amount of jalapeno pepper and red pepper flakes for a hotter chili.
Keto Version
For a keto-friendly version, omit the beans and add more ground beef or other low-carb vegetables like zucchini or mushrooms.
Low-Carb Version
Reduce the beans and add more low-carb vegetables to keep the carb count down while still enjoying a hearty chili.
Nutrition Fact
Approximate nutritional values per serving (may vary based on specific ingredient brands used):
- Calories: 350
- Fat: 15g
- Carbohydrates: 30g (Net carbs: 25g)
- Fiber: 5g
- Protein: 25g
- Sodium: 800mg
This Pressure Cooker Chili recipe offers a delicious and convenient way to enjoy a classic dish without the long cooking times. Its rich flavors and hearty ingredients make it a satisfying meal for any occasion, proving that good things don’t always have to wait.