Select the sauté mode on the pressure cooker for medium heat. When it has reached temperature, add olive oil to coat the bottom of the pot.
- Add chopped mushrooms and bell peppers, and cook until the mushrooms are softening and starting to shrink, about 5 minutes, stirring occasionally.
- Add ground beef and cook until completely browned, 5 to 10 minutes, constantly stirring and breaking it apart to crumble.
- Add all ingredients for the chili seasoning mix, and stir for a few minutes until well-mixed and aromatic. Turn off the sauté mode.
- Stir in pinto beans. Scrape off any brown bits that may have stuck to the bottom of the pot, if any. Evenly pour crushed tomatoes on top.
- Cover and lock the lid. Select the manual mode to cook for 10 minutes at high pressure. Let it naturally release pressure for about 10 minutes, then gradually manually release using the steam release handle.
- Thoroughly stir the chili. If too watery, let it simmer on the sauté mode until thickened to your desired consistency. If it’s too thick, stir in some water. Taste the chili (carefully as it will be very hot) and add salt and pepper, if needed.
- Serve in bowls and optionally top with cheddar cheese.
|Makes 8 Servings
|Amount Per Serving:
|Calories 310 (37% from fat)
|Total Fat 13g
|Saturated Fat 5g
|Net Carb 11g
|Total Carb 16.5g
|Dietary Fiber 5.5g
NOTES & TIPS
Chili is a fantastic dish to make in an Instant Pot or other electric pressure cooker — it typically requires both sauteing and simmering, making it ideal for any cooking appliance that can seamlessly handle both cooking functions. Vegetables and ground beef are cooked first on the saute mode, which mimics stovetop cooking as the food is seared and browned, followed by the addition of remaining ingredients that are simmered on the pressure cooker mode. Everything happens quickly, as you only need about 10 minutes of pressurized cooking to simmer the chili and to bring all of the flavors together — much faster than traditional cooking methods. My version of chili is a bit spicy thanks to a homemade chili seasoning mix, hearty with a good proportion of ground beef, and is moderately low carb. Since I make my chili in an Instant Pot, I don’t add any liquids such as stock or water. In pressure cooking, all liquids are retained and none escape, so your foods will be a lot more watery compared to traditional cooking. To account for this, I don’t add any water in this recipe, as the liquid released from vegetables and the meats is adequate.