Pressure Cooker Mushroom Chili

Yum! Using dried beans makes such a textural difference in this tasty chili. Using a pressure cooker to expedite the cooking of the dried beans is genius! They were cooked perfectly and added a wonderful contrast to the softer “meaty” mushrooms in the finished dish.

The spiciness of the red pepper flakes is magnified in the pressure cooker- I reduced the amount suggested in the original recipe and the spice level (medium?) was just right for our crowd. This recipe was adapted from Hip Pressure Cooking: Fast, Fresh, and Flavorful by Laura D.A. Pazzaglia, founder of hippressurecooking.com. The recipe can easily be made without the bacon to be vegetarian by using more vegetable oil in lieu of bacon fat. We ate it with cornbread and green salad on the side. A perfect cold weather meal- or for the Superbowl!

I am bringing this tasty bowl to share with my friends at the Novice Gardener for Fiesta Friday #51! Enjoy!!

Yield: Serves 6 to 8

Time: 1 to 1 1/2 hours, plus soaking beans overnight

• 2 T canola oil (4 T if using instead of bacon fat)
• 7 oz bacon or pancetta, chopped, optional
• 2 medium yellow onions, chopped
• 2 celery stalks, chopped
• 8 oz white button mushrooms, trimmed and sliced
• 24 oz cremini mushrooms, trimmed and sliced
• 2 T ground cumin
• 2 T ground coriander
• 2 T unsweetened cocoa powder
• 1 tsp crushed red pepper flakes
• 1 1/2 cups beer (I used New Castle)
• 28 oz canned chopped tomatoes with juices
• 2 cups dried pinto beans, soaked overnight (up to 24 hours), rinsed, and drained
• 1 bay leaf
• 2-3 tsp coarse salt, or to taste
• 1 large bunch of cilantro, stems removed, minced, for serving
• sour cream, for serving, optional

1. Cover the dried beans with several inches of water in a large bowl. Soak overnight. (or up to 24 hours)
2. Heat the pressure cooker on medium heat; add the oil and heat briefly. Add the bacon and sauté until almost crispy, about 5 minutes.
3. Add the onion and celery; sauté until the onion has softened, about 4 minutes.
4. Add the sliced mushrooms; sauté, stirring occasionally, until browned and about half of the juices have evaporated, 5 minutes or longer.
5. Sprinkle the cumin, coriander, cocoa powder, and red pepper flakes over the mixture and stir to combine. Saute for 1 minute more to lightly toast the spices.
6. Stir in the beer to deglaze the pan.
7. Add the tomatoes, beans, and bay leaf and mix well.
8. Close and lock the lid of the pressure cooker. Cook at high pressure for 25 minutes.
9. Turn off the heat and release the pressure by “Natural Release” (letting it sit off the heat) as it continues to cook. (It took my pressure cooker 20 minutes to release the pressure.)
10. Open the lid and remove and discard the bay leaf. Add the salt; taste and adjust the seasonings.
11. Ladle the chili into individual bowls and garnish with sour cream and/or cilantro, as desired.

One Year Ago:

• Slow Cooker Chicken Mole

Two Years Ago:

• Black Bean Chili with Butternut Squash and Swiss Chard
• Chipotle Chicken and Rice

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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