Pressure Cooker Classic Beef Chili

1. Brown the Beef

Crank up your pressure cooker to the sauté function and set it on high heat. Pour in olive oil and add the ground beef sprinkled with kosher salt. Allow the beef to caramelize into a beautiful, crisp brown for about 7 minutes, then stir to cook through evenly.

2. Sauté Vegetables

Toss in the diced onion, green bell pepper, jalapeño, minced garlic, and an additional half teaspoon of salt. Sauté the vegetables with the beef for about 5 minutes until they soften and meld their flavors together.

3. Add Spices and Tomato Paste

Stir in the chili powder, tomato paste, and ground cumin. Let these cook for about a minute to allow the fragrances to bloom and coat the beef and vegetables with a rich, deep color.

4. Pressure Cook the Chili

Add the browned beef back if you've removed it, dried oregano, diced tomatoes, and the cans of pinto or kidney beans. Sprinkle in the remaining half teaspoon of salt. Seal the pressure cooker and set it to cook on high pressure for 8 minutes. After the time is up, let the pressure release naturally.

5. Finish with Cilantro and Lime

Stir in the chopped cilantro and a squeeze of fresh lime juice to brighten everything up. Taste and adjust the seasonings if necessary.