Best 6 Pressure Cooker Andouille Lentil Chili Recipes

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Cooking a delicious pressure cooker andouille lentil chili is a flavorful and satisfying experience that can warm you up on a chilly day or add zest to any gathering. Packed with protein and bursting with spices, this hearty chili is a versatile dish that can be customized to suit your taste preferences. With the convenience of a pressure cooker, you can have a rich, aromatic chili ready in no time, making it an ideal weeknight meal or a weekend favorite. Whether you prefer a mild or spicy kick, this recipe offers a delightful blend of flavors that will tantalize your taste buds. So, let's dive into the culinary adventure of creating the best pressure cooker andouille lentil chili that will impress your family and friends.

Here are our top 6 tried and tested recipes!

PRESSURE COOKER CHILI



Pressure Cooker Chili image

There's nothing like a steamy hot bowl of chili on a cold snowy day. What's even better is having it ready within 35 minutes from start to finish.

Provided by Spyce

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 35m

Yield 6

Number Of Ingredients 16

1 pound ground beef
2 teaspoons olive oil
1 sweet onion, chopped
1 small green bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 (14.5 ounce) cans dark red kidney beans, drained and rinsed
2 (14.5 ounce) cans diced tomatoes, undrained
3 tablespoons tomato paste
1 tablespoon dark brown sugar
2 teaspoons unsweetened cocoa powder
¼ teaspoon crushed red pepper flakes, or to taste
2 tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon kosher salt, or to taste
2 cups water

Steps:

  • Place the ground beef in the pressure cooker over medium high heat; cook until brown and crumbly, 8 to 10 minutes. Remove the ground beef, and drain off the excess fat.
  • Return the open pressure cooker to the burner over medium heat, pour in the olive oil, and stir in the onion, green pepper, and jalapeno pepper. Cook and stir for 3 to 4 minutes, until the onion is translucent. Add the garlic, and cook and stir for about 30 more seconds. Return the meat to the pressure cooker; mix in the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water.
  • Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.
  • When the pressure is fully released, remove the lid, stir the chili, and serve.

Nutrition Facts : Calories 352.8 calories, Carbohydrate 35.2 g, Cholesterol 46.4 mg, Fat 14.9 g, Fiber 12 g, Protein 22.3 g, SaturatedFat 5 g, Sodium 789.5 mg, Sugar 7.8 g

PRESSURE-COOKER LENTIL STEW



Pressure-Cooker Lentil Stew image

This tasty vegetarian stew lets you take a break from meat. Adding the cream at the end gives it a lovely smoother texture. -Michelle Collins, Suffolk Virginia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 17

2 tablespoons canola oil
2 large onions, thinly sliced, divided
8 plum tomatoes, chopped
2 tablespoons minced fresh gingerroot
3 garlic cloves, minced
2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 cups vegetable broth
2 cups dried lentils, rinsed
2 cups water
1 can (4 ounces) chopped green chiles
3/4 cup heavy whipping cream
2 tablespoons butter
1 teaspoon cumin seeds
6 cups hot cooked basmati or jasmine rice
Optional: Sliced green onions or minced fresh cilantro

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 ANDOUILLE LENTIL CHILI



Pressure-Cooker Andouille Lentil Chili image

This recipe has been in my family for a number of years, and it's still a hit today. The smoky flavor of the andouille sausage adds a lot to the humble lentils. And you can make it in either a pressure cooker or a slow cooker. -Melody Gow, Mead, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 12 servings.

Number Of Ingredients 13

1 package fully cooked andouille sausage links (14-1/2 ounces), cut into 1/8-inch slices
1 medium onion, chopped
1/4 medium green pepper, seeded and finely chopped
3 tablespoons plus 4 cups water, divided
2 cups dried lentils, rinsed
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) stewed tomatoes
1/4 cup packed dark brown sugar
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
2 tablespoons chili powder
3 garlic cloves, finely minced
Optional toppings: Sour cream, jalapeno slices and cilantro

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook and stir sausage, onion and green pepper with 3 tablespoons water until vegetables are caramelized, 6-8 minutes. Stir in remaining water and the next 8 ingredients., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. If desired, top with sour cream, jalapeno slices and cilantro. 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 267 calories, Fat 8g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 849mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 6g fiber), Protein 17g protein.

PRESSURE-COOKER SPANISH CHILI



Pressure-Cooker Spanish Chili image

I like to prepare this Spanish chili on the weekend so I have an instant weeknight dinner on hand. I've come to love my pressure cooker because it makes mealtime a breeze. -Lynn Faria, Meriden, Connecticut

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 16

1 pound ground beef
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon packed brown sugar
2 teaspoons chili powder
1 envelope Goya Sazon with coriander and annatto (1 teaspoon)
1 teaspoon baking cocoa
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 can (16 ounces) chili beans, undrained
2 teaspoons red wine vinegar
Optional Toppings: sour cream and green onions

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 5-7 minutes, breaking into crumbles; drain. Stir in onion, sweet red pepper, green pepper, tomato sauce, diced tomatoes, brown sugar, chili powder, Sazon, cocoa, pepper, salt and cayenne. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Let pressure release naturally., Select saute setting and adjust for low heat. Stir in beans and vinegar. Simmer, stirring occasionally, until heated through and chili reachers desired consistency. If desired, serve with optional toppings.

Nutrition Facts : Calories 194 calories, Fat 8g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 699mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges

PRESSURE-COOKER SONORAN CLAM CHOWDER



Pressure-Cooker Sonoran Clam Chowder image

Being from New England originally I always appreciated a good rich clam chowder, but living in the Southwest the past 35 years I have learned to appreciate the Sonoran flavors. This recipe blends a comfort food memory with my current home flavor profiles. -James Scott, Phoenix, Arizona

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 12

6 thick-sliced peppered bacon strips, chopped
3 tablespoons butter
1 medium onion, chopped
1 medium sweet red pepper, chopped
2 cans (4 ounces each) chopped green chiles
4 garlic cloves, minced
3 cans (6-1/2 ounces each) chopped clams, undrained
4 cups diced Yukon Gold potatoes (about 1-1/2 pounds)
1/2 cup chicken stock
2 cups half-and-half cream
1 envelope taco seasoning
2 tablespoons chopped fresh cilantro, divided

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add butter to drippings in pressure cooker. Cook and stir onion, red pepper and chiles until tender, 7-9 minutes. Add garlic; cook 1 minute longer. Press cancel., Drain clams; pour juice into pressure cooker. Set clams aside. Stir in potatoes and stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 4 minutes; quick-release any remaining pressure. Select sauté setting and adjust for low heat. Add clams, cream, taco seasoning and 1 tablespoon cilantro; simmer, uncovered, until mixture is heated through, 4-5 minutes, stirring occasionally. Press cancel. Serve with bacon and remaining 1 tablespoon cilantro.

Nutrition Facts : Calories 271 calories, Fat 15g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 935mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

PRESSURE-COOKER THAI SWEET CHILI PORK BOWLS



Pressure-Cooker Thai Sweet Chili Pork Bowls image

Grab that bottle of Sriracha! This Thai pork dish is a standout weeknight meal you won't want to miss. My pressure cooker does the hard stuff, but I still get the props. -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

2 pork tenderloins (1 pound each)
1/2 pound sliced fresh mushrooms
1 large sweet onion, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
1 cup hoisin sauce
3/4 cup sweet chili sauce
1/4 cup reduced-sodium soy sauce
2 tablespoons lime juice
2 garlic cloves, minced
1-1/2 teaspoons minced fresh gingerroot
1 teaspoon rice vinegar
Torn fresh cilantro leaves
Hot cooked rice, julienned green onions, lime wedges, and Sriracha chili sauce

Steps:

  • Place pork in a 6-qt. electric pressure cooker. Top with mushrooms, onion and red pepper. Whisk together hoisin sauce, chili sauce, soy sauce, lime juice, garlic, ginger and rice vinegar; pour over vegetables. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Allow pressure to release naturally., Remove pork; shred with 2 forks. Return pork to pressure cooker; heat through. Sprinkle with cilantro and green onions; serve with rice, lime wedges, and Sriracha.

Nutrition Facts : Calories 384 calories, Fat 7g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 1664mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 3g fiber), Protein 34g protein.

Tips:

  • When preparing the chili, it is important to use high-quality andouille sausage and lentils. These ingredients will add a depth of flavor to the dish.
  • Rinsing the lentils before cooking them is an important step. This will help to remove any debris or dirt that may be on the lentils.
  • Using a pressure cooker to cook the chili is a great way to save time. Pressure cookers can cook food much faster than traditional methods, and they also help to retain the nutrients in the food.
  • Be careful not to overcook the chili. Overcooked chili can become mushy and lose its flavor.
  • Serve the chili with your favorite toppings, such as sour cream, cheese, or chopped onions.

Conclusion:

Pressure cooker andouille lentil chili is an easy and delicious dish that is perfect for a weeknight meal. The chili is packed with flavor and protein, and it can be easily customized to your liking. Whether you like your chili mild or spicy, or you prefer it with more or less beans, this recipe is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give pressure cooker andouille lentil chili a try.

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