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!
Looking For a Quick Dessert for Your BBQ Bash? You’re Welcome!
I 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!
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.
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.
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).
Dump 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.
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.
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.
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!).
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).