Pressure Cooker Steak Chili

10 servings | 10-min prep time | 1-hr, 10-min total time

Ingredients

1½ tsp (7 mL) oil 1 large onion, chopped 1 green bell pepper, seeded and chopped 2 garlic cloves, pressed 2 tsp (10 mL) salt 1 boneless beef chuck pot roast (2 lbs./1 kg), trimmed, cut into 1" (2.5-cm) pieces 1½ tbsp (22 mL) chili powder 1 tbsp (15 mL) ground cumin 1½ tsp (7 mL) dried oregano 1 tsp (5 mL) black pepper 1 can (28 oz./796 mL) diced tomatoes, undrained 1 can (6 oz./156 mL) tomato paste 2 cans (16 oz./454 mL each) red kidney beans, drained and rinsed Optional: sliced green onions, sour cream, shredded cheese, jalapeño slices

Directions

1. Set the Deluxe Multi Cooker to on Low; press and hold . Add the oil and heat for 3 minutes. Add the onion, bell pepper, garlic, and salt. Cook uncovered for 4 minutes, stirring frequently. Press .

2. Add the remaining ingredients. Lock the lid and select ; press and hold .

3. When the time is up, let the steam release naturally for 10 minutes, then press . Press . The chili will thicken after standing for 5–10 minutes. Serve with toppings, if you’d like.

Cook’s Tip

You can use 1 cup (250 mL) of dried beans for the canned beans. Just add 2 cups (500 mL) of water in step 2 and increase the cooking time to 50 minutes.

U.S. nutrients per serving: Calories 360, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 95 mg, Sodium 750 mg, Carbohydrate 30 g, Fiber 2 g, Sugars 7 g (includes 0 g added sugar), Protein 40 g