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Electric Pressure Cooker
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. Transfer contents of pan into
pressure cooker.
3. Cover and cook for 15 minutes using the DIY function
(see page 8).
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, using DIY function
(see page 8).
6. Season with salt, serving over white rice. Garnish with cheddar
cheese on top.
Chili
Servings: 2-3
Prep Time: 25 minutes, plus bean presoaking time
Cooking Time: 15 minutes under pressure
Ingredients
1 cup (
1
/2 lb.) pinto beans, picked over
2 tbsp. olive oil
3
/4 cups onion, chopped
1 clove garlic, minced
3
/4 cup green bell pepper, cored, seeded and chopped
3
/4 cup red bell pepper, cored, seeded and chopped
1
/2 jalapeno pepper, cored, seeded and chopped (adjust as needed)
3
/4 cup carrots, peeled and chopped
3
/4 cup celery, chopped
1 tbsp. chili powder
2 tsp. ground cumin
1 tsp. ground oregano
1 lb lean ground beef
1
/2 can (14 oz) crushed tomatoes plus 1 tbsp. tomato paste
1 large bay leaf
1
/2 cup water
Salt to taste
2 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 a separate pan on the stove top on Medium-high
heat. Add onion, garlic, green, red and jalapeno peppers, carrots,