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Victoria Haneveer

Pressure Cooker Chili

Cubed beef, black beans, tomatoes, beer and fresh peppers cook under pressure for a hearty chili with a shorter braising time.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Dish
Cuisine: Tex Mex
Ingredients Method Notes

Ingredients
 

  • 2 pounds (900g) beef, cut into 1-inch cubes
  • Olive oil, as needed
  • 1 yellow onion, chopped
  • 4 garlic cloves, chopped
  • 1 long hot pepper, chopped
  • 1 Cubanelle pepper, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon hot red pepper flakes, optional
  • 12 fl oz (355ml) bottle beer or ale
  • 1 cup (240ml) beef broth
  • 2 x 14-ounce (400g) cans diced tomatoes
  • 2 x 14-ounce (400g) cans black beans, drained and rinsed
  • Shredded cheese, to serve
  • Sour cream, to serve

Method
 

  1. Heat the pressure cooker using the sauté function or over medium-high heat. Add enough olive oil to coat the base.
  2. Brown the beef in batches, then transfer it to a plate.
  3. Add a little more oil if needed. Cook the onion over medium heat until tender and lightly browned.
  4. Add the garlic, long hot pepper and Cubanelle pepper. Cook for 3 minutes, stirring often.
  5. Add the chili powder, cumin and red pepper flakes. Cook for 30 seconds.
  6. Pour in the beer and scrape up the browned bits from the base.
  7. Return the beef to the cooker. Add the broth, tomatoes and black beans.
  8. Lock the lid and bring the cooker to high pressure. Cook for 20 minutes.
  9. Allow a 10-minute natural pressure release, then release any pressure still in the cooker according to the manufacturer’s instructions.
  10. If the chili is thinner than you want, simmer it uncovered using the sauté function.
  11. Serve with shredded cheese and sour cream.

Notes

  • Pressure cookers and Instant pots vary, so I recommend that you follow the pressure cooker manufacturer’s filling and release instructions.