Craving a bowl of hearty, flavorful chili without spending hours over the stove? This Pressure Cooker JalapeƱo Beef Chili is your answer! In just one hour, you can create a deeply savory and perfectly spicy chili that tastes like itās been simmering all day. The pressure cooker does all the work, locking in flavor and tenderizing the beef to perfection. Get ready for your new favorite weeknight comfort food!
Ingredients
ā¢ (Total Time: 60 MIN | Serves: 4)
ā¢ For the Chili
ā¢ 1 lb / 450g ground beef
ā¢ 3 jalapeƱo peppers, seeded and diced
ā¢ 1 large onion, chopped
ā¢ 2 garlic cloves, minced
ā¢ 3 cups / 720ml beef broth
ā¢ 3 tbsp / 45ml vegetable oil
ā¢ 3 tbsp / 42g unsalted butter
ā¢ For the Spices
ā¢ Ā½ tsp / 3g salt
ā¢ 1 tsp / 2g ground cumin
ā¢ Ā½ tsp / 1g chili powder
Instructions
1. Directions
2. Set your electric pressure cooker to the “SautĆ©” function. Add the oil and allow it to heat up. Add the diced jalapeƱos and chopped onion and cook for 4-5 minutes until softened.
3. Add the ground beef and minced garlic to the pot. Break up the meat with a spoon and cook until browned, about 5-7 minutes. Stir in the salt, ground cumin, and chili powder.
4. Turn off the “SautĆ©” function. Pour in the beef broth and stir well, scraping the bottom of the pot to deglaze and lift any browned bits.
5. Secure the lid and set the steam release valve to the “Sealing” position. Select the “Meat/Stew” or “Chili” setting and cook on high pressure for 20 minutes.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10-15 minutes. Afterward, carefully move the valve to the “Venting” position to release any remaining steam.
7. Carefully open the lid and stir in the butter until it has completely melted. Let the chili rest for 5 minutes to allow the flavors to meld.
8. Serve hot, garnished with optional grated Parmesan cheese, sour cream, or fresh cilantro.
Nutritional Information
ā¢ Per Serving: Calories: 428 | Total Fat: 27.2g | Net Carbs: 4.4g | Protein: 38.8g | Fiber: 1.3g
Pro Tips
ā¢ For a richer flavor, brown the ground beef thoroughly before adding the broth. Don’t skip scraping the bottom of the pot to deglazeāthose browned bits are pure flavor!
ā¢ Control the heat by adjusting the jalapeƱos. For a milder chili, remove all seeds and white membranes. For extra spice, leave a few seeds in.
ā¢ If your chili is thinner than you’d like, use the “SautĆ©” function after cooking to simmer and reduce it for a few minutes until it reaches your desired consistency.
ā¢ This chili is even better the next day! Store it in an airtight container in the refrigerator to let the flavors deepen overnight.
FAQ
Q: How can I adjust the spiciness of this chili
A: You can easily control the heat by adjusting the jalapeƱos. For a milder chili, remove all the seeds and white membranes. For extra spice, simply leave a few of the seeds in when you dice the peppers.
Q: What if my pressure cooker chili is too thin
A: If your chili is thinner than you’d like after cooking, use the ‘SautĆ©’ function. Allow the chili to simmer for a few minutes, stirring occasionally, until it reduces and reaches your desired consistency.
Q: Can I make this jalapeƱo beef chili ahead of time
A: Absolutely! This chili is even better the next day as the flavors have more time to meld and deepen. Store it in an airtight container in the refrigerator for a quick and delicious meal.
Q: What are the best toppings for this chili
A: This chili is delicious on its own, but you can garnish it with grated Parmesan cheese, a dollop of sour cream, or fresh cilantro for extra flavor and texture.
