Fast Summer Meal Using a Pressure Cooker!

Pressure cooker chili pasta shells

Ingredients

1 tbsp. oil

1 onion chopped fine

1 green pepper ½ inch diced

3 gloves garlic chopped fine

2 tbsp chili powder

1 lb ground beef

2 cups water

3 cups tomato sauce

2 cups pasta shells

1 cup fresh or frozen corn

2 oz canned chopped green chilies

2 tbsp fresh chopped cilantro

2 tbsp fresh chopped parsley

1 cup shredded cheddar cheese

¼ tsp fresh cracked pepper

salt to taste

Preparation

Stove top Pressure cooker

Set the pot to high heat and sauté onions and peppers for two minutes. Add garlic, chili powder and cook for 1 minute.  Add ground beef and cook until there is no pink. (approximately 5 minutes) Add all ingredients except the cheese. Put lid on pressure cooker , close and set temperature to high heat. When high pressure has been reached (two rings) set temperature to medium heat. Make sure to maintain high pressure. Cook for 5 minutes. Quick release steam. Remove lid when pressure has been released Add salt and pepper if needed. Add shredded cheddar cheese.

Electric pressure cooker / multi-cooker model

Set the pot to sauté and cook onions and peppers for two minutes. Add garlic, chili powder and cook for 1 minute.  Add ground beef and cook until there is no pink. (approximately 5 minutes) Add all ingredients except the cheese. Put lid on pressure cooker , close and set pressure / manual to cook for  7 minutes. Quick release steam. Remove lid when pressure has been released.

Add salt and pepper if needed. Add shredded cheddar cheese.