Method
1.Heat oil in the pressure cooker using the BROWN setting. Add onions, red and green bell peppers, browning for 2 minutes. Add chicken and soy sauce, cooking for 3 more minutes. Add
2.Cover and set to high pressure for 10 minutes.
3.Let the pressure drop using the
4.Unlock and remove lid.
5.Place on a serving dish. Garnish with scallions, serving over rice.
Stadium Chili
Servings:
Prep Time: 25 minutes, plus bean presoaking time
Cooking Time: 15 minutes under pressure
Ingredients
2 cups (1 lb.) pinto beans, picked over
3 tbsp. olive oil
11/2 cups onion, chopped
2 cloves garlic, minced
11/2 cups green bell pepper, cored, seeded and chopped 11/2 cups red bell pepper, cored, seeded and chopped
1 jalapeno pepper, cored, seeded and chopped (adjust as needed) 11/2 cups carrots, peeled and chopped
1 cup celery, chopped
2 tbsp. chili powder
4 tsp. ground cumin
1 tsp. ground oregano
11/2 lbs. lean ground beef
®
1 can (28 oz) crushed tomatoes
2 large bay leaves
13/4 cups water Salt to taste
3cups 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 pressure cooker using the BROWN setting. 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.
3.Cover and set to high pressure for 15 minutes.
4.Release the pressure using the
5.Unlock and remove lid. Sample the beans. If still hard, cook under
pressure for an additional
6.Season with salt, serving over white rice. Garnish with cheddar cheese on top.
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