Pinto Beans in Electric Pressure Cooker – To turn this into a vegetarian chili, simply eliminate the meat. Do not, however, omit the oil; it is needed to subdue the foam created as the beans cook under pressure. Serve this chili over rice or with cornbread or biscuits.
Pinto Beans in Electric Pressure Cooker
- 2 cups pinto beanspicked over, rinsed and soaked overnight in water to cover, or speed-soaked (see Note)
- 3 tablespoons vegetable oil
- 1 pound trimmed boneless beef chuck or shoulder, cut into 1-inch cubes
- 2 cups coarsely chopped onion
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 1/2 tablespoons minced garlic
- 2 jalapeño chiles, seeded and minced
- 2 1/2 teaspoons whole cumin seeds
- 2 tablespoons mild chili powder
- 2 teaspoons dried oregano
- 1/8 teaspoon cinnamon
- 2 large bay leaves
- 2 cups boiling water
- 3 tablespoons tomato paste
- Salt and freshly ground black pepper
- 1/4 cup finely chopped fresh cilantro
- Drain the pinto beans. Heat 1 tablespoon from the oil within the pressure cooker. Add half from the cubed meat and cook over moderately high temperature until well browned across; transfer with a plate. Repeat with the remainder of the meat and the other tablespoon from the oil. Set the meat aside.
- Add the remainder of the 1 tablespoon oil towards cooker, along with the onion, red and green bell peppers, garlic, jalapen and cumin seeds. Cook over moderately high temperature, stirring frequently, before the vegetables soften, about 2 minutes; scrape up any browned bits staying with the foot of the cooker. Stir within the chili powder, oregano, cinnamon and bay leaves, then add the drained pinto beans, the reserved browned meat along with the boiling water.
- Lock the lid set up and provide high-pressure over high heat. Lower the high temperature adequate to take care of high-pressure and cook for 15 minutes. Let down the high temperature and permit the pressure to fall naturally; do not quick-release, or meat will toughen. Get rid of the lid, tilting it away on your part to allow any excess steam to escape.
- Remove and discard the bay leaves. Stir the tomato paste into the chili and season with salt and black pepper, then simmer for several minutes to blend the flavors. When the chili seems too soupy, place it aside for several hours at room temperature. Alternatively, puree about a cupful of the beans and stir it back in. Stir within the cilantro before serving.