Pressure Cooker Chili

Pressure Cooker Chili takes roughly 50 minutes from beginning to end. For $4.02 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 701 calories, 80g of protein, and 26g of fat per serving. This recipe serves 4. A couple people made this recipe, and 65 would say it hit the spot. It is brought to you by Foodnetwork. It works well as a rather expensive main course for The Super Bowl. This recipe is typical of American cuisine. Head to the store and pick up salsa, chipotle peppers in adobo, tortilla chips, and a few other things to make it today. Overall, this recipe earns an awesome spoonacular score of 97%. Similar recipes include Pressure Cooker Venison Chili, Pressure Cooker Lentil Chili, and Pressure Cooker Ground Beef Chili.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 35 minutes

 

Ingredients:

1 tablespoon adobo sauce (from the chipotle peppers in adobo)

1 (12-ounce) bottle of beer, preferably a medium ale

1 tablespoon chili powder

2 chipotle peppers canned in adobo sauce, chopped

1 teaspoon ground cumin

1 1/2 teaspoons kosher salt

2 teaspoons peanut oil

1 (16-ounce) container salsa

3 pounds stew meat (beef, pork, and/or lamb)

1 tablespoon tomato paste

30 tortilla chips

Equipment:

mixing bowl

pressure cooker

bowl

pot

Cooking instruction summary:

Watch how to make this recipe. Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside. Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl. Once all of the meat is browned, add the beer to the cooker to deglaze the pot. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.

 

Step by step:


1. Watch how to make this recipe.

2. Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.

3. Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot.

4. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.

5. Once all of the meat is browned, add the beer to the cooker to deglaze the pot.

6. Scrape the browned bits from the bottom of the pot.

7. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes.

8. Remove from the heat and carefully release the steam.

9. Serve immediately.


Nutrition Information:

Quickview
701k Calories
80g Protein
25g Total Fat
29g Carbs
43% Health Score
Limit These
Calories
701k
35%

Fat
25g
40%

  Saturated Fat
6g
44%

Carbohydrates
29g
10%

  Sugar
5g
7%

Cholesterol
210mg
70%

Sodium
2892mg
126%

Alcohol
3g
18%

Get Enough Of These
Protein
80g
160%

Selenium
98µg
140%

Vitamin B6
2mg
128%

Vitamin B3
25mg
127%

Vitamin B12
6µg
107%

Zinc
15mg
101%

Phosphorus
840mg
84%

Iron
9mg
51%

Potassium
1651mg
47%

Vitamin B2
0.65mg
38%

Magnesium
144mg
36%

Vitamin A
1590IU
32%

Vitamin E
4mg
32%

Copper
0.57mg
29%

Vitamin B1
0.38mg
25%

Vitamin B5
2mg
20%

Fiber
4g
20%

Calcium
159mg
16%

Vitamin K
16µg
16%

Folate
59µg
15%

Manganese
0.25mg
12%

Vitamin C
3mg
4%

covered percent of daily need
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