Ingredients

The following ingredients have 8 Servings
  • 2 pounds 90% lean ground beef
  • 1 (28-ounce) can unsalted crushed tomatoes
  • 1 (15.5-ounce) can pinto beans (drained and rinsed)
  • 1 (10-ounce) package cremini mushrooms (finely chopped)
  • 1 green bell pepper (finely chopped)
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1 teaspoon oregano
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne

Instruction

  • Select the sauté mode on the pressure cooker for medium heat. When it has reached temperature, add olive oil to coat the bottom of the pot.
  • Add chopped mushrooms and bell peppers, and cook until the mushrooms are softening and starting to shrink, about 5 minutes, stirring occasionally.
  • Add ground beef and cook until completely browned, 5 to 10 minutes, constantly stirring and breaking it apart to crumble.
  • Add all ingredients for the chili seasoning mix, and stir for a few minutes until well-mixed and aromatic. Turn off the sauté mode.
  • Stir in pinto beans. Scrape off any brown bits that may have stuck to the bottom of the pot, if any. Evenly pour crushed tomatoes on top.
  • Cover and lock the lid. Select the manual mode to cook for 10 minutes at high pressure. Let it naturally release pressure for about 10 minutes, then gradually manually release using the steam release handle.
  • Thoroughly stir the chili. If too watery, let it simmer on the sauté mode until thickened to your desired consistency. If it’s too thick, stir in some water. Taste the chili (carefully as it will be very hot) and add salt and pepper, if needed.
  • Serve in bowls and optionally top with cheddar cheese.