Pressure Cooker Beef Chili Recipe

Name: Pressure Cooker Beef Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 2 1/2 pounds beef chuck, cut into 1-inch cubes; salt and ground black pepper to taste; 1 tablespoon vegetable oil; 1 onion, diced; 3 cloves garlic, chopped; 2 tablespoons ancho chile powder; 2 teaspoons Spanish paprika; 1 teaspoon ground cumin; 1/2 teaspoon ground black pepper; 1/2 teaspoon chipotle chile powder; 1/4 teaspoon cayenne pepper; 1/2 teaspoon dried oregano; 1 (10 ounce) can diced tomatoes with green chile peppers; 1 1/4 cups water; 1/8 cup ground corn chips (optional); 1/8 cup chopped fresh cilantro; 1/8 cup chopped green onions

Servings: persons

1 tablespoon vegetable oil
2 1/2 pounds beef chuck, cut into 1-inch cubes
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic, chopped
2 tablespoons ancho chile powder
2 teaspoons Spanish paprika
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon chipotle chile powder
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1 (10 ounce) can diced tomatoes with green chile peppers
1 1/4 cups water
1/8 cup ground corn chips (optional)
1/8 cup chopped fresh cilantro
1/8 cup chopped green onions

1
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5 to 10 minutes. Transfer to plate and set aside.
2
Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; cook until almost translucent, 4 to 6 minutes. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, cayenne pepper, and oregano; cook until fragrant, 2 minutes. Add diced tomatoes, beef, and water; stir to combine.
3
Lock the lid of your pressure cooker. Increase heat to high and bring to full pressure. Reduce heat to low to maintain pressure; cook for 15 minutes. Remove from heat and let rest 10 minutes. Ensure that pressure is fully released and remove the lid.
4
Return uncovered pressure cooker to burner over high heat. Stir in corn chips and bring to a boil; cook for 5 minutes. Garnish with cilantro and green onion.

818

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 2 1/2 pounds beef chuck, cut into 1-inch cubes, salt and ground black pepper to taste, 1 tablespoon vegetable oil, and more.

Yes, Pressure Cooker Beef Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressure Cooker Beef Chili

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