Pressure Cooker Chili
A rich and hearty beef and three-bean chili with smoky bacon, all made quickly in a pressure cooker.
Ingredients
- 1 ½ pounds ground beef 85/15 lean, 680 g
- 6 slices bacon chopped
- 1 medium red onion chopped
- 1 red bell pepper seeded and chopped
- 1 jalapeño seeded and minced, optional
- 2 tablespoons chili powder 30 g
- 2 teaspoons ground cumin 6 g
- 1 tablespoon dried oregano 8 g
- 1 teaspoon smoked paprika 3 g
- 2 teaspoons kosher salt 12 g
- 1 teaspoon ground black pepper 2 g
- 3 cloves garlic minced
- 1 can tomato paste 6-ounce / 170 g
- 1 can fire-roasted diced tomatoes undrained, 15-ounce / 425 g
- 1 can kidney beans rinsed and drained, 15-ounce / 425 g
- 1 can pinto beans rinsed and drained, 15-ounce / 425 g
- 1 can black beans rinsed and drained, 15-ounce / 425 g
- 2 cups beef stock 480 ml
- 1 tablespoon Worcestershire sauce 15 ml
- For serving: sour cream shredded cheddar cheese, chopped cilantro, fresh lime wedges
Instructions
- Set a 6-quart or larger multi-cooker to the high Sauté setting. Add the chopped bacon and cook, stirring occasionally, until crisp, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
- Add the chopped onion and bell pepper to the pot. Cook, stirring often, until softened, about 4-5 minutes. Add the ground beef and jalapeño (if using). Cook, breaking up the meat with a spoon, until the beef is browned, about 5-7 minutes. Ensure the beef reaches an internal temperature of 160°F (71°C). Carefully drain off any excess grease.
- Stir in the minced garlic, chili powder, cumin, oregano, paprika, salt, and pepper. Cook for 1 minute until fragrant. Stir in the tomato paste and cook for another minute.
- Pour in the beef stock, scraping the bottom of the pot to lift any browned bits. Stir in the Worcestershire sauce, undrained diced tomatoes, kidney beans, pinto beans, black beans, and about three-quarters of the cooked bacon.
- Secure the lid, ensuring the steam-release valve is in the sealing position. Select the 'Chili' or 'Bean' setting, or use the 'Manual'/'Pressure Cook' setting on high pressure for 20 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully move the steam-release valve to the venting position to release any remaining steam.
- Stir the chili well. If you prefer a thicker consistency, you can simmer it on the Sauté setting for a few more minutes. Taste and adjust seasoning if needed.
- Ladle the chili into bowls and serve hot, garnished with sour cream, shredded cheese, cilantro, and the remaining crispy bacon.
Notes
For food safety, ground meat should be cooked to a minimum internal temperature of 160°F (71°C).
If your pressure cooker does not have a 'Chili' setting, the 'Manual' or 'Pressure Cook' setting on high for 20 minutes works just as well.
To adjust the spice level, you can add more jalapeño or a pinch of cayenne pepper with the other spices.
Rinsing the canned beans before adding them to the pot helps to remove excess sodium and starch.