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.

Black Bean Dip Appetizer

Black Bean Dip Appetizer


15 oz can black beans – drained and rinsed

1 cup fresh cilantro – roughly chopped

1 cup salsa

Juice of one lime

2 chipotle peppers in adobo ( for less heat, remove seeds)

2 garlic cloves

1 tablespoon cumin

1 tablespoon smoked paprika

salt and pepper to taste


  1. Place all ingredients in a food processor or high speed blender and puree until smooth.
  2. Check for seasoning and add salt and pepper to taste.