Pressure Cooker Black Bean and Sausage Chili

Black Bean and Chicken Sausage Chili


1 tablespoon vegetable oil

1.5 pound lean ground sausage or beef (I used chicken sausage)

1 yellow onion, chopped

2 cloves garlic, minced

2 cans (15 ounce) black beans, drained and rinsed

1 can (14 ounces) diced tomatoes

1 can (15 ounce) tomato sauce

1 can (7 ounce) green chilies

2 bay leaves

1 teaspoon salt

1 tablespoon chili powder (or more to taste)

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper

Freshly ground pepper to taste


Put olive oil in the cooking pot and select browning. When oil begins to sizzle, sauté beef, onion and garlic until meat is no longer pink and onion is tender, about 10 minutes, drain if necessary. Add remaining ingredients and stir to combine.

Select High Pressure. Set timer for 8 minutes. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.

Serve hot topped with sour cream, sliced green onions or grated cheddar cheese.

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