Sneak Peek – 30 Minute Chili

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!

Check back on the weekend for the whole scoop!

Pressure Cooker Red White & Blue Cobbler

Looking For a Quick Dessert for Your BBQ Bash? You’re Welcome!

Cobbler Plated2I know, I seem to be going full midwest on you all lately. First, I use Onion Soup Mix, then a Taco Seasoning packet, and now this. Cake Mix? What the heck was I thinking? Well, I guess I was thinking “mmmmmm, I need something tasty and quick for dessert.”

By using the pressure cooker, you can make a quick and tasty dessert without heating the entire kitchen.


And on top of that, four ingredients! That’s right, four!

This recipe uses the “Pot in Pan“, or “Bain Marie” method, much  like I used in my Pressure Cooker Grits recipe.

Steam Rack

You will be using the steam rack or trivet that came with your pressure cooker, along with a bowl or steam insert (solid, not perforated). It should be about 4 cup capacity or more. My insert has a handle, which makes things easier. If you use a bowl or a cake pan, you may need to fashion helper handles from aluminum foil, so that you are able to easily remove it from the pressure cooker. Mine is just about 4 cups, and was just about exactly the correct size. If yours seems a little small, you can just cut back a bit on all the ingredients.

Rack In Cooker

I call this “Red, White and Blue Cobbler”, though mine wasn’t quite as patriotic as I had intended. The title was derived from the ingredients, which I intended to be blueberries, red cherries and white cake mix, but my extremely clever idea was thwarted at every turn. The store I went to did not have white cake mix, so I used yellow. Either will work fine, by the way. The only canned cherries I could find were not all that red, although they were quite tasty.

PC Insert

So, the only 4 ingredients are 1 can of blueberries in syrup, 1 can of cherries in syrup, 1 box of white (or yellow) cake mix and 1 stick of butter.

Start by coating your pressure cooker insert with cooking spray, oil or butter. I used oil.

Melt the stick of butter ( I did it in the microwave, so as not to use the burners on the stove).

Blueberries and CherriesDump the blueberries and cherries into the insert or bowl. Dump the cake mix on top, and pat it down lightly. Pour the melted butter over the cake mix.

Berries, Cake Mix, Butter

Cover the insert with aluminum foil, sealing it as best as possible.

In the pressure cooker, add the minimum amount of water that your pressure cooker can use. I did this in the InstantPot, so the minimum was 1-1/2 cups. Then insert the steam rack, or trivet.

Cobbler Covered

Carefully lower the insert onto the steam rack in the pressure cooker.

Place the cover on the pressure cooker and set to reach high pressure.

If using an electric pressure cooker, set it for high pressure and set time for 20 minutes.

If using a stove top pressure cooker, set heat to high, and when pressure is reached, adjust heat to maintain high pressure, then set timer to 20 minutes.

When time is up, let pressure come down naturally for 20 minutes. If pressure isn’t fully released after 20 minutes, do a quick release.

Cobbler Finished

Let it cool for 5 minutes or so.

Carefully remove the foil and dish onto plate. Serve with whipped cream or vanilla ice cream (it is excellent with both!).


Have a wonderful 4th!

Pressure Cooker Red White & Blue Cobbler
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6 servings
Only four ingredients, and you have yourself a quick and tasty pressure cooker dessert.
  • Steam rack or trivet for your pressure cooker
  • Bowl, Insert or baking pan that will fit into your pressure cooker (at least 4 cups)
  • Aluminum foil for covering the insert
For Cobbler
  • 1 stick butter
  • 1 can blueberries in syrup (15 oz.)
  • 1 can cherries in syrup (15 oz.)
  • 1 box white or yellow cake mix (15 oz.)
  1. Melt the stick of butter in the microwave
  2. Coat the inside of the insert (or bowl, etc.) with cooking spray, butter or oil
  3. Pour the cherries and blueberries into the insert
  4. Pour the cake mix over the berries and pat down
  5. Pour the melted butter over the cake mix
  6. Cover the insert with aluminum foil, sealing as good as possible around handles, etc.
  7. Add the water to pressure cooker and insert the steam rack or trivet
  8. Lower the insert with berry/cake mixture onto the steam rack
  9. Put top on the pressure cooker
  10. If using electric pressure cooker, set for high pressure and 20 minutes
  11. If using a stovetop model, over high heat bring pressure cooker to high pressure, when high pressure is achieved adjust heat to maintain high pressure, then set timer for 20 minutes
  12. When time is up, remove from heat and let pressure come down on its own for 20 minutes
  13. If pressure isn't fully released after 20 minutes, do a quick release
  14. Carefully remove insert from pressure cooker and let cool for around 5 minutes
  15. Spoon onto plates or bowls and top with whipped cream or vanilla ice cream

Pressure Cooker Everyday Chili

 A Quick, Smoky Chili


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.Chili_Ingredients

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).

Makes four-five entree-sized portions.



Pressure Cooker Everyday Chili
Recipe type: Entree
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4
A quick and smokey chili, perfect for "school nights"
  • 2 tablespoons cooking oil
  • 2 pounds ground beef
  • 1 large onion, chopped
  • 2 green peppers, chopped
  • 2 jalapeño or serrano chiles, chopped
  • 3 cloves garlic, crushed
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon black pepper (adjust to taste)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey
  • 2 bay leaves
  • 1 can pinto beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1½ cups fire-roasted corn
  • 2 cans fire roasted tomatoes (I use low-sodium)
  • 2 cups beef stock (I use low-sodium)
  1. In pressure cooker pot, heat the oil and brown ground beef over medium-high heat
  2. Drain all but a few tablespoons of fat, if desired
  3. Move beef to the side, add onions, green peppers and chiles
  4. Sauté for a few minutes until softened
  5. Add garlic, Sauté for another minute or so
  6. Mix onion mixture and beef together
  7. Add chili powder, cumin, oregano, salt, pepper, Worcestershire Sauce and honey
  8. Stir until spices, Worcestershire and honey are mixed in with other ingredients
  9. Add beans, corn, tomatoes and stock
  10. Stir chili, add bay leaves, then put top on pressure cooker
  11. When high pressure is reached, adjust heat to maintain high pressure
  12. Set timer for twelve minutes
  13. When timer sounds, turn off heat
  14. Allow pressure to release naturally
  15. Remove cover
  16. If you would like chili a little thicker, put over medium-high heat and simmer for 10-12 minutes until cooked down a little
  17. Spoon into bowls and serve