Tasty Chili with Creamy Cheesy Topping in the Pressure Cooker
For how easy it is to prepare, this pressure cooker chili recipe that serves 6 people is a great value for moms on a budget and not a lot of time to get dinner on the table. Also, chili keeps beautifully in the fridge and is just as delicious on day two or three. Donât have a pressure cooker? No problem. Simply brown beef in large pan, add chili ingredients as directed below and cook for 35 minutes. Prepare topping as directed.
- Every pressure cooker is different, so carefully follow your pressure cookerâs instructions for heating. Heat pressure cooker according to manufacturer directions. Season ground meat with salt and brown it in cooker. Add everything else but the beans. Once cover is secured, cook for about 7 minutes. Follow instructions for letting the pressure drop. Add the beans and stir until they are warm.
- While chili is cooking, prepare sour cream and sauce for garnish. Combine sour cream with juice of one lime and salt. Seed and slice washed jalapeno very thin. Slice small squares of Vermont white cheddar cheese. When chili is cooked, spoon into bowls and distribute cheese atop each bowl of chili.
- Spoon small amount of sour cream mixture on to chili and sprinkle small amount of Chachereâs. Garnish with slices of jalapeno and serve immediately. Chili will keep for several days wrapped in container.