- 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
- 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.
- 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.
- 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.
- 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.
05/04/2018
recipepes.com
Pressure Cooker Beef Chili, recipe
PT15M
PT1H
5
455 calories
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