The last time I made this it took 34 minutes, but I will round it down to 30 anyway. It will vary slightly depending on whether you are using an electric or stove top pressure cooker.
This is another one of my super quick weeknight recipes. With no fewer than 3 canned or jarred items, the entire dish takes around a half hour. In the electric it took about 34 minutes. It is a little quicker on the stove top model, since it comes up to pressure a little quicker.
This recipe can easily be doubled. When I do that, I usually use one can of kidney beans and one can of pinto beans. Of course, doubling the recipe will increase the time a bit since there is more liquid to bring to a boil.
Start by heating a little oil in the pressure cooker over medium high heat. If using an electric pressure cooker, set sauté mode to high.
Add the beef and brown. It’s ok if there’s a little pink, it will finish cooking under pressure.
Add 1-1/2 tablespoons of your favorite chili powder and 1/2 teaspoon salt. Adjust salt before serving. Depending on the salt in your salsa and beans you may need to add a little more. Sauté for a minute or so.
Drain and rinse the beans, then dump them in.
Now add a can of Ro-Tel and a 16 ounce jar of salsa. I find it works best with a medium-heat chunky salsa. Pace medium picante sauce works well.
Add 1/2 cup water and stir it all together.
Lock the top on the cooker and bring to high pressure.
Set time for 8 minutes.
When time is up, do a quick release.
Serve in bowls with your favorite toppings, such as onion, sour cream and grated cheese.
I usually serve it with tortilla chips or corn bread.
Speedy, Spicy, Scrumptious Chili in Less Than 30 Minutes!
I know what you’re thinking, “Yet another chili recipe?”
The thing about this one is that it is the quickest chili to make out of all my chilis. In less than 30 minutes including the time it takes to come up to pressure and release the pressure, you can have a tasty meal ready and on the table!
A Super Fast And Zesty Chicken and White Bean Chili
Yes, I know, another chili recipe. But even here in SoCal the weather has been cooler, or as I call it, Chili Weather, although I’m sure many of your who reside in other places would make sport of me for calling 69 degrees “cool”.
I came really close to not posting this. I made this chili a few times and thought it would be a good one to post, but in looking around on the interwebs, I noticed that pretty much everybody, and I mean everybody, has a recipe for White Bean and Chicken Chile. Rachel – Check. Emeril – Check. Pioneer ladies, ladies and their sons, shoeless contessas, paleo people, everybody. What can I do with these ingredients that hasn’t already been done, I thought to myself (which is my favorite way)? Well, after making this recipe several times and doing some tweaking, it has become one of my quickest recipes to prepare, yet is still quite tasty. In fact, if you use boneless skinless chicken tenders as I did, you don’t even have to cut up the chicken.
Put the pressure cooker pot over medium heat, or put your electric PC on “brown” or “saute” set to medium.
In a couple tablespoons of oil of your choice, brown the chicken a bit. I bought skinless boneless chicken tenders (sure, I grabbed them by accident, but they worked perfectly for this recipe). You can use 1-1/2 pounds of boneless skinless breasts and just cut them into couple-inch strips.
Remove the chicken to a plate and put the chopped onions in the pot. Sauté for a few minutes until they start to soften. Add the garlic and cook for another minute or two.
Add 2 teaspoons oregano, 1 tablespoon cumin and 1 tablespoon chili powder and stir into the onion mixture. Cook for another minute.
Now pour in just a splash of the chicken stock to deglaze, scraping any stuck chicken bits off the bottom.
Pour in the Salsa Verde. Make sure to use 16 ounces. I tried it with a 12-ounce jar and it just didn’t have enough flavor. If you can only find 12 ounce jars, buy 2. With the extra 8 ounces you can serve on the side with tortilla chips. And while you’re selecting your salsa, make sure it is made with tomatillos, not just green tomatoes. I think the tomatillos are what gives it a unique flavor, and I wouldn’t want to deprive you of that now, would I? No, I would not.
Add in 2 cans of drained and rinsed white beans. I have tried it with both Great Northern beans and with Cannelini Beans, and I prefer the Great Northern, but I will leave it to your discretion.
Now is the time to pour in the rest of the chicken stock.
Add a little salt and pepper and toss in the bay leaves.
Cover the pressure cooker and set to high pressure.
When pressure is reached, set timer for 8 minutes.
When time is up, do a quick release then remove the lid.
Put the pressure cooker pot over medium heat.
Make a slurry with 2 tablespoons of the Masa and about 1/4 cup water, and stir it into the chili. Note: If you like more of a soup consistency you can skip this step, but I like it thicker. Plus I think the masa adds a little flavor. If you cannot find masa, or don’t want to buy it just to use a couple tablespoons for this, you can substitute fine grind cornmeal. Or you can try the Alton Brown method for thickening chili. I haven’t tried it myself, but in one of his recipes for pressure cooker chili, he substitutes crushed tortilla chips for the masa. And since tortilla chips are basically masa harina in chip form, it makes sense. It is also something that you may already have on hand. So, I say go for it, and let me know how it works!
Simmer for another 3-4 minutes until thickened, then remove from heat. Adjust salt and pepper to your liking.
Add a squeeze of lime to each bowl.
You can serve it over rice, or with tortilla chips or bread on the side. I served it with rice this time.
You can top it with shredded cheese, or with a dollop of sour cream or yogurt. I went for the yogurt this times (mostly because I didn’t have sour cream of cheese).
Word on the street is that there is some sort of game on this weekend.
Well, I don’t know anything about sports, but I do like to think that I know a thing or two about snacks.
So, for your convenience, I have gathered a few of my game-party friendly recipes in one place!
Is it chili in here?
What is better than a big pot of chili when some friends come over to watch the game? It is easy to make a big batch, and simple to keep it warm for a long time. You may not believe this, but I just so happen to have a few different recipes for chili, such as my Game Day Chili.
If you are one that believes chili should not even be sitting next to a bean, you could try my Coney Island Chile. It is just as tasty on its own as it is on hot dogs, burgers, potatoes or anything thing else that you feel is lacking in chili.
For those of you who are ok with beans in your chili, how about throwing in some corn too, just like in my Everyday Chili?
Or How About Some Pulled Stuff?
Another crowd-pleaser is pulled pork. And guess what? Coincidentally, I happen to have a recipe for just such a dish. This is a tasty pulled pork with a North Carolina style vinegar-based sauce.
For something slightly lighter (but just slightly), you could whip up my Pulled Turkey recipe, which has a South Carolina mustard-based sauce.
So take your pick.Chili or BBQ! And enjoy the game, whatever sport it is.
Also coming this weekend, a new recipe for Hainanese chicken.
I know the chili police could have my hide for this one. TOMATOES! BEANS! And hang on to your hats, CORN!
No, this isn’t a super-traditional chili recipe. I like to keep this one a little on the lighter side, which is why I don’t add any thickeners such as masa. If you want it to be a little thicker, cook it down a bit after pressure cooking.
I have made more versions of chili than I can remember, but out of all of them, my wife likes this one the best.
The smokiness comes from a combination of fire-roasted corn and fire-roasted tomatoes.
This was also my first try using my new instant-pot electric pressure cooker.
And since I was feeling experimental, I decided to take the pictures on my phone (since I got my new phone, I have been impressed by the camera so I thought I would take the pictures on my phone and see how they turned out). In the interest of full disclosure, I did have some pictures from the last time I made this which I had taken on the camera, and I used a couple of them on this post. Play along at home! See if you can spot the difference!
So, let’s get started!
Get the vegetables chopped. I like to use this method for chopping green peppers.
I usually use jalapeños for this, but the store was out so I used serrano chiles. The serranos are a little hotter. I usually leave the seeds in, but if you prefer it a bit milder remove the seeds.
I know some people frown upon it, but I use one of these to crush the garlic:
In a couple tablespoons of oil, brown the beef over medium-high heat. Drain the fat, if you must (you’re pouring out flavor, you know! But as we all know fat is evil!) But be sure to leave a few tablespoons in the pot.
Scooch the beef over to one side (yes, I said scooch! Don’t most culinary institutions offer extensive classes devoted to scooching?).
Add the onions and peppers to the area cleared out by the aforementioned scooching. Sauté until vegetables start to soften. Add the garlic which has been crushed by the evil garlic-crushing mechanism (if you use one. If not, finely chopping it is fine.) Sauté for another minute or two.
Mix the pepper mixture and the beef together.
Add the spices, Worcestershire Sauce and honey and stir until combined with the beef-pepper mixture.
Now add the beans, corn, tomatoes and stock. I used low-sodium tomatoes and stock. By using low-sodium it gives you a little more control over the salt content. If you don’t use low sodium, use less salt.
Stir the whole kit and kaboodle together, toss in the bay leaves and slap the top on your pressure cooker.
When high pressure is reached, turn down the heat to maintain high pressure and set timer to twelve minutes.
After the time is up, remove from heat and let pressure come down naturally. If you would like it a bit thicker, put back on medium-high heat without the cover and cook down for 10-12 minutes.
Serve in bowls with your choice of toppings. I usually like cheddar and sour cream (and sometimes diced red onions).
Just a quick post to let everyone know what is coming up in the days to come.
This Saturday I should have my recipe for Quick Everyday Chili posted. It’s quick and tasty (and my wife’s favorite). It took awhile this year for Chili weather to arrive but it is finally here (off and on, at least). Two days before Christmas it was 80 degrees, then the day after Christmas we had lows of 38. The last couple weeks have been about the same jumping from 80 one day to 48 or so the next, but at least we have a few stew and chili days mixed in.
One ingredient I use is frozen fire-roasted corn. I can’t find it at every store, but the Trader Joe’s and Whole Foods near me both carry it. So, if you happen to see some, snap it up. It adds a nice smokey flavor to the chili, as well as a little texture.
Also, here is what was waiting for me when I got home from work tonight!
I ordered this one on the weekend, and a few days later, here it is! I came close to ordering the Bluetooth-equipped model, but for the extra money, the Bluetooth feature wouldn’t do me any good until at least March, which is when the Android app is scheduled to be available.
I felt like I was one of the last hold outs on the electric pressure cooker front, but it seems that most of the folks that are new to pressure cooking are getting electrics, so I figured it would help me with figuring out recipes if I am able to use what a lot of others are using (of course I will continue to use my treasured Kuhn Rikon and Fissler stovetop models.
So I am hoping that in the next couple weeks I will be able to share my thoughts on the Instant Pot, and maybe even have a recipe that I prepared in the new cooker!
Another year has passed, so it’s time once again to look ahead to the new year, and make promises (hopefully not empty ones) for the upcoming twelve months on Pressure Cooker Convert.
One promising thing I have noticed in my own anecdotal evidence is that it seems that this pressure cooker thing is catching on! I have noticed an increase in traffic to this site, and I would bet that all pressure cooker sites have experienced the same thing.
Again basing my facts on my own totally unscientific research, I am guessing that many folks received a shiny new pressure cooker for the holidays and are looking for recipes to inaugurate what will soon become their favorite appliance. If so, hopefully you will find something here to break in that new toy!
My Quick Everyday Chili
Once again, New Year’s Day was the highest traffic day of the year on my site, mainly for my Black-eyed Pea recipe. If any of you tried it, I hope it turned out well and you enjoyed it. Growing up, I figured the whole black-eyed peas on New Year’s day was some obscure superstition that only my mother knew about, but judging by how many people end up on this blog after searching for “black eyed pea recipes”, I was apparently very wrong about that.
And once again, I promise to post on a more regular basis this year. After finally wrapping up a couple other projects I had been working on, I should have more time to concentrate on the important things, like pressure cooking, of course!
I have also noticed that the majority of people new to pressure cooking seem to be getting electric pressure cookers. Given this information, I think that this is the year that I am going to break down and add an electric cooker to my stable (Trying to decide between this one and this one). This way, I will be able to better answer the inquiries I get about how to adapt my recipes to an electric pressure cooker.
I already have a couple recipes in the pipeline for the beginning of the year.
For Christmas Day, I made Hungarian Goulash (pictured at top), which was one of the tastiest things I have ever made in my pressure cooker! Unfortunately, with everything that was going on over the holidays, I didn’t have the time to take step-by-step photos as I was making it, so I will have to make it again so that I can feature it on this blog (I know, it’s a tough job, but I can power through it).
I also have a Chili recipe that I will have up soon, which my wife seems to think is one of the best things I have ever made (and it is a very quick, weekday night meal to boot).
Did you receive a new pressure cooker over the holidays? If so, I would be interested in hearing which one you got, and how you are liking it so far. Let me know in the comments section.
Stay tuned for all this and more, and Happy New Year to all!
Detroit Style Coney Island Chili (This time without thumb bits)
This is it, the recipe in which I sacrificed a bit of my thumb to bring you (ok, the thumb is almost entirely back to normal at this point).
I am not claiming that this recipe is going to please everyone, as Detroiters tend to be very opinionated about their coney island chili, but having grown up in the Detroit area, I feel I am at least slightly qualified to say that this is a fairly reasonable facsimile (although I haven’t lived there in many years).
As I understand it, the real thing contains beef hearts, which I am not opposed to but would rather not deal with at home, and that is if I were able to find any in the local stores (but I do hold high hopes for a butcher shop that was supposed to open here in Santa Monica in May, but is still fighting its way through the maze of red tape that anyone trying to open a business in Santa Monica has to contend with).
And Once again, I was missing a couple ingredients in my first photo, so with no further ado, may I introduce to you: apple cider vinegar and celery seed!
I am told that there is also a Flint style chili that contains ground up hot dogs as well as ground beef, but that sounds like overkill to me.
So, I am just sticking to the Detroit area and ground beef but no hearts (it is quite fitting as I have often been called heartless, so now my chili matches my personality).
I know that the photo doesn’t exactly look healthy, but I made this for one of my “Junk Food Fridays”. I am trying to avoid most baked goods right now, so I served this over hot dogs on oven-fried potatoes (sliced with a knife this time).
I have found that using onion and garlic powder instead of fresh adds to the authenticity, but I usually have fresh diced onions on top of the hot dogs.
This is a recipe that you don’t want to try to “healthify” by using extra lean beef or ground turkey. The fat is part of what makes it taste like “the real thing”.
Before serving stir, mashing a little with the spoon, or you could get an even more authentic texture by using an immersion blender. I just used a spoon.
OK, I’ll admit it right off the bat. I never understood the attraction of “The Game”. I don’t watch “The Game”, and just stand there with a blank expression on my face when someone asks me what I thought of “The Game”. And now I am led to believe that this coming weekend is not only “The Game”, but “The BIG Game”. Which means a week of people at work asking me who I “like” in “The BIG Game”, and once again I will offer my patented blank expression.
Although I may not understand the attraction of “The BIG Game”, I most definitely understand the attraction of drinking beer and eating tasty snacks. I have noticed over the past few days an increase in the number of views for my “Pressure Cooker Pulled Pork“, which leads me to believe that due to the Great Chicken Wing Drought of ’13, people are looking for alternatives to serve during “TBG”.
I have long delayed posting a chilli recipe, mainly because I am constantly tweaking my recipe, trying to come up with the perfect bowl of chili. Secondly, because many people have a very specific definition of what constitutes chili, and anything that I post is not going to fit into some people’s definition of proper chili.
But, “What the hey?”, I thought. If people are looking for chicken wing alternatives, at least I can broaden their choices a little bit, so I decided to call this particular version of my chili recipe “Game Day” Chili. Why did I call it “Game Day” chili? Why, just to jump on the bandwagon, of course!
I made this with no beans, for no other reason than that is how I like it. If you prefer beans, stir in a can or two of your favorite beans after pressure cooking and let it simmer for a few minutes. It won’t send me on a wild rampage up the nearest clock tower screaming “CHILI DOESN’T HAVE BEANS, DAMMIT!!!” To each his own, I say. I’m sure some will already give me flack for using ground meat instead of cubes, not to mention the inclusion of tomatoes. This recipe is a bit of an amalgamation of various styles, for instance, I borrowed the allspice from Cincinnati chili, but now it is something I put in all my chili, helping to create what I consider my perfect chili.
For the beef, I bought some bottom round and ground it myself, which is something I’ve been doing lately, and if you already own a stand mixer, I highly recommend that you spring for the meat grinder attachment. I got one for my Bosch, and if you have a Kitchen Aid, they make one also. I think it makes a big difference compared to just buying a package of pre-ground “hamburger”, but if you don’t have a grinder, don’t worry, it will taste fine. I went many years without one.
This recipe makes 4-6 servings. If you have a big gang coming over, you can easily double (as long as your pressure cooker is large enough).
So, give this a try for “The BIG Game”, and as always your comments are welcomed and encouraged. Enjoy!