CookPal AI
Pressure Cooker Chili

Pressure Cooker Chili

Cost $15, save $20

Source: Recommended by CookPal

  • 30 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Meat

    • 1 pound ground beef

  • Vegetables

    • 🧅 1 sweet onion, chopped
    • 1 small green bell pepper, finely chopped
    • 1 jalapeno pepper, seeded and finely chopped
    • 🧄 2 cloves garlic, minced

  • Canned Goods

    • 🍅 2 (14.5 ounce) cans diced tomatoes, undrained
    • 2 (14.5 ounce) cans dark red kidney beans, drained and rinsed

  • Liquids

    • 💧 2 cups water

  • Condiments

    • 2 teaspoons olive oil
    • 🍅 3 tablespoons tomato paste

  • Spices

    • 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

STEPS

1

Place ground beef in the pressure cooker over medium-high heat; cook until brown and crumbly, 8 to 10 minutes. Remove beef; drain off excess fat.

2

Heat olive oil in the pressure cooker over medium heat; stir in onion, green bell pepper, and jalapeno. Cook and stir until onion has softened, about 3 to 4 minutes. Add garlic; cook and stir for about 30 seconds.

3

Stir in browned beef, diced tomatoes, kidney beans, water, tomato paste, chili powder, brown sugar, cocoa powder, cumin, salt, and red pepper flakes.

4

Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes.

5

Remove the cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.

6

When the pressure is fully released, remove the lid, stir the chili and serve.

NUTRIENTS

Per 1 serving

🔥

353

Calories

  • 22
    Protein
  • 35
    Carbs
  • 15
    Fats

💡 You can adjust the spice level by adding extra chili powder or red pepper flakes.Serve with toppings like shredded cheese, diced onion, or sour cream for added flavor.Freezes well for meal prep—store in airtight containers for up to 2 months.