Best Pressure Cooker Spanish Chili Recipes

PRESSURE-COOKER SPANISH CHILI

Pressure-Cooker Spanish Chili image

I like to prepare this Spanish chili on the weekend so I have an instant weeknight dinner on hand. I've come to love my pressure cooker because it makes mealtime a breeze. -Lynn Faria, Meriden, Connecticut

Provided by Taste of Home

Categories Dinner Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1 pound ground beef
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon packed brown sugar
2 teaspoons chili powder
1 envelope Goya Sazon with coriander and annatto (1 teaspoon)
1 teaspoon baking cocoa
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 can (16 ounces) chili beans, undrained
2 teaspoons red wine vinegar
Optional Toppings: sour cream and green onions

Steps:

Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 5-7 minutes, breaking into crumbles; drain. Stir in onion, sweet red pepper, green pepper, tomato sauce, diced tomatoes, brown sugar, chili powder, Sazon, cocoa, pepper, salt and cayenne. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Let pressure release naturally., Select saute setting and adjust for low heat. Stir in beans and vinegar. Simmer, stirring occasionally, until heated through and chili reachers desired consistency. If desired, serve with optional toppings.

Nutrition Facts : Calories 194 calories, Fat 8g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 699mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges

PRESSURE-COOKER SPANISH CHILI

Pressure-Cooker Spanish Chili image

I like to prepare this Spanish chili on the weekend so I have an instant weeknight dinner on hand. I've come to love my pressure cooker because it makes mealtime a breeze. -Lynn Faria, Meriden, Connecticut

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients

1 pound ground beef
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon packed brown sugar
2 teaspoons chili powder
1 envelope Goya Sazon with coriander and annatto (1 teaspoon)
1 teaspoon baking cocoa
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 can (16 ounces) chili beans, undrained
2 teaspoons red wine vinegar
Optional Toppings: sour cream and green onions

Steps:

Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 5-7 minutes, breaking into crumbles; drain. Stir in onion, sweet red pepper, green pepper, tomato sauce, diced tomatoes, brown sugar, chili powder, Sazon, cocoa, pepper, salt and cayenne. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Let pressure release naturally., Select saute setting and adjust for low heat. Stir in beans and vinegar. Simmer, stirring occasionally, until heated through and chili reachers desired consistency. If desired, serve with optional toppings.