Pressure Cooker Easy Beef Chili

Butternut Squash Soup

From The Proctor Silex Test Kitchen

Added by Pat

Ingredients

  • 2 tablespoons vegetable oil
  • 1 pound cubed beef for stew
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 medium green bell pepper, cubed
  • 1 can (15 ounces) diced tomatoes
  • 1 can (14.5 ounces) kidney beans, drained
  • 1 can (14.5 ounces) can black beans, drained
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 2 tablespoons tomato paste1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarse black pepper
  • Toppings: shredded Cheddar cheese, sour cream, sliced jalapenos

Directions

  1. Remove lid of pressure cooker. Press SAUTÉ mode. Add oil and heat until oil shimmers. Add meat and sear on one side until very well browned, about 5 minutes. Remove meat to a bowl.
  2. Add onion and garlic. Cook until onion begins to soften. Turn off SAUTÉ mode.
  3. Add beef and remaining ingredients except toppings. Stir to combine.
  4. Place lid on pressure cooker, turn lid to lock and move steam release valve to closed position.
  5. Press PRESSURE COOK mode adjust cooking time to set for 15 minutes.
  6. When cooking has finished, switch valve for a quick release.
  7. Serve with desired toppings.

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