Pressure Cooker Steak Chili

Ingredients

1½ t sp (7 mL) oil

1 large onion, chopped

1 green bell pepper, seeded and chopped

2 g arlic cloves, pressed

2 t sp (10 mL) salt

1 b oneless beef chuck pot roast (2 lbs./1 kg), trimmed, cut into

1" (4-cm) pieces

1½ t bsp (22 mL) chili powder

Directions

1 . S et 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 . A dd the remaining ingredients. Lock the lid and select ; press and hold

3. W hen the timer 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.

1 t bsp (15 mL) ground cumin

1½ t sp (7 mL) dried oregano

1 t sp (5 mL) black pepper

1 c an (28 oz./796 mL) diced tomatoes, undrained

1 c an (6 oz./156 mL) tomato paste

2 c ans (16 oz./454 mL each) red kidney beans, drained and rinsed

O ptional: sliced green onions, sour cream, shredded cheese, jalapeño slices

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.