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16
®
1 can (28 oz) crushed tomatoes
2 large bay leaves
1
3
/4 cups water
Salt to taste
3 cups cooked white rice for serving
Shredded cheddar cheese for serving
Method
1. Under cold water, rinse beans in a colander. Soak them
overnight.
2. Heat olive oil in pressure cooker using the BROWN setting.
Add onion; garlic; green, red and jalapeno peppers; carrots;
and celery. Brown until onion is soft. Stir in chili powder, cumin,
and oregano. Mix and brown for 1 minute. Add ground beef
and brown until no longer pink.
Add tomatoes, beans, bay leaves, and water. Mix to combine.
3. Cover and set to high pressure for 15 minutes.
4. Release the pressure using the quick-release method.
5. Unlock and remove lid. Sample the beans. If still hard, cook
under
pressure for an additional 2-3 minutes.
6. Season with salt, serving over white rice. Garnish with cheddar
cheese on top.
Method
1. Heat oil in the pressure cooker using the BROWN setting. Add
onions, red and green bell peppers, browning for 2 minutes.
Add chicken and soy sauce, cooking for 3 more minutes. Add
sweet-n-sour sauce, vinegar, water, corn starch and garlic
powder. Stir well.
2. Cover and set to high pressure for 10 minutes.
3. Let the pressure drop using the quick-release method.
4. Unlock and remove lid.
5. Place on a serving dish. Garnish with scallions, serving over rice.
Stadium Chili
Servings: 8-10
Prep Time: 25 minutes, plus bean presoaking time
Cooking Time: 15 minutes under pressure
Ingr
edients
2 cups (1 lb.) pinto beans, picked over
3 tbsp. olive oil
1
1
/2 cups onion, chopped
2 cloves garlic, minced
1
1
/2 cups green bell pepper, cored, seeded and chopped
1
1
/2 cups red bell pepper, cored, seeded and chopped
1 jalapeno pepper, cored, seeded and chopped (adjust as needed)
1
1
/2 cups carrots, peeled and chopped
1 cup celery, chopped
2 tbsp. chili powder
4 tsp. ground cumin
1 tsp. ground oregano
1
1
/2 lbs. lean ground beef