Pressure Cooker - Chili Con Carne

Total Time
1hr
Prep 30 mins
Cook 30 mins

This recipe originates from the booklet that came with my Futura pressure cooker. I love substituted low sodium ingredients because I am watching my sodium intake. I hope you like this.

Ingredients Nutrition

Directions

  1. Divide meat into 2 batches. Heat 2 tablespoons oil in cooker for about 2 minutes. Brown and remove first batch. Add another 2 tablespoons oil to cooker. Brown and remover second batch.
  2. Add remaining oil (4 tablespoons) to cooker. Add onions and garlic. Stir fry til onions are light brown. Add meat and remaining ingredients. Stir.
  3. Close cooker. Bring to full pressure on high heat. Reduce heat and chook for 18 minutes.
  4. Remove cooker from heat. Allow to cool naturally.
  5. Open cooker. Discard bay leaves. Serve hot.

Reviews

(4)
Most Helpful

Pretty excellent! I made a few changes: (1) Used half as much ground beef; 2.25 lbs is a lot of meat. (2) Used the entire bag of kidney beans, a full 2 cups instead of 1.5 cups. (3) For tomatoes I used 2 - 14.5 oz cans of Hunts petite diced. (4) Why just 1 Tbs of tomato paste? What do you do with the rest of the can. I just added the entire can. (5) Using Mrs Dash is a fine idea which I followed. A fun recipe...thank you!!!

arowe July 04, 2010

I converted the recipe to real TEXAS chili. If you know beans about chili you know it aint got any. Beans are just filler to stretch how much is made.

Curtis S. November 07, 2016

I tweaked the recipe...I used a whole bag of soaked overnite pinto beans n one can of kidney beans drained n a can of chili beans undrained to 3 lbs of meat...2 28 oz cans of crushed tomatoes...the whole can of tomato paste...I also used Mrs. Dash's seasoning to cut down on sodium...instead of water, I had some tomato juice that I had on hand n used that...n I had a cup of salsa in the fridge n tossed that in too. EXCELLENT RECIPE THANX FOR SHARING...ooops I've gotta go now...I'm heating some up for my supper n the microwave just dinged!

em... July 21, 2014

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