Pressure Cooker Andouille Lentil Chili Recipes
PRESSURE-COOKER FIVE-BEAN CHILI
A hearty bowl of chili always reminds me of my mom's cooking. While I love this classic recipe, I wanted a faster way to cook the dried beans so I decided to make it in my pressure cooker. Now we get to enjoy the same from-scratch recipe, but in a fraction of the time. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook half the beef until no longer pink, 7-9 minutes, breaking into crumbles. Remove meat; drain liquid from pressure cooker. Repeat with remaining ground beef. Return all to pan. Stir in the next 14 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Stir before serving. If desired, serve with cheese and jalapenos.
Nutrition Facts : Calories 308 calories, Fat 10g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 704mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 9g fiber), Protein 24g protein. Diabetic Exchanges
PRESSURE-COOKER LENTIL STEW
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir half the onions until crisp-tender, 2-3 minutes. Add tomatoes, ginger and garlic, coriander, cumin and cayenne; cook and stir 1 minute longer. Press cancel. Stir in broth, lentils, water, green chiles and remaining onion., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally. Just before serving, stir in cream. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, 1-2 minutes. Add to lentil mixture., Serve with rice. If desired, sprinkle with green onions or cilantro.
Nutrition Facts : Calories 497 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 345mg sodium, Carbohydrate 73g carbohydrate (5g sugars, Fiber 8g fiber), Protein 17g protein.
PRESSURE-COOKER TURKEY CHILI
I've taken my mother's milder recipe for chili and made it thicker and more robust. It's a favorite, especially in fall and winter. -Celesta Zanger, Bloomfield Hills, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook turkey until no longer pink, 6-8 minutes, breaking it into crumbles; remove and drain turkey. Add water to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Return turkey to pressure cooker. Stir in tomatoes, pasta sauce, beans, celery, onion, green pepper, corn and seasonings., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. If desired, serve with sour cream, avocado and jalapeno. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 200 calories, Fat 4g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 535mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges
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- Heat oil in pressure cooker. Add onions, garlic, carrots and celery. Saute until onions are softened and lightly browned, about 3-4 minutes. Add chili powder, cumin, coriander, oregano, mustard, and cayenne (if you like a little heat) and stir well for a minute or two. Add tomatoes, lentils, broth, salt to taste, and pepper. Pressure cook for 14 minutes or until lentils are tender.
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