Deni #9770 manual Chili

Electric Pressure Cooker

Chili

Servings: 2-3

Prep Time: 25 minutes, plus bean presoaking time

Cooking Time: 15 minutes under pressure

Ingredients

1 cup (1/2 lb.) pinto beans, picked over 2 tbsp. olive oil

3/4 cups onion, chopped

1 clove garlic, minced

3/4 cup green bell pepper, cored, seeded and chopped 3/4 cup red bell pepper, cored, seeded and chopped

1/2 jalapeno pepper, cored, seeded and chopped (adjust as needed) 3/4 cup carrots, peeled and chopped

3/4 cup celery, chopped

1 tbsp. chili powder

2 tsp. ground cumin

1 tsp. ground oregano

1 lb lean ground beef

1/2 can (14 oz) crushed tomatoes plus 1 tbsp. tomato paste 1 large bay leaf

1/2 cup water Salt to taste

2 cups cooked white rice for serving Shredded cheddar cheese for serving

Method

1.Under cold water, rinse beans in a colander. Soak them overnight.

2.Heat olive oil in a separate pan on the stove top on Medium-high

19heat. Add onion, garlic, green, red and jalapeno peppers, carrots,

and celery. Brown until onion is soft. Stir in chili powder, cumin, and oregano. Mix and brown for 1 minute. Add ground beef and brown until no longer pink. Add tomatoes, beans, bay leaves, and water. Mix to combine. Transfer contents of pan into pressure cooker.

3.Cover and cook for 15 minutes using the DIY function (see page 8).

4.Release the pressure using the quick-release method.

5.Unlock and remove lid. Sample the beans. If still hard, cook under pressure for an additional 2-3 minutes, using DIY function (see page 8).

6.Season with salt, serving over white rice. Garnish with cheddar cheese on top.