Quick Pressure Cooker Beef Chili

Preheat your stove to a medium-high heat level, then place 1 tablespoon of vegetable oil into a skillet. Add the beef generously seasoned with salt and black pepper, then cook until it is evenly browned on all sides, taking around 5 to 10 minutes. Transfer the cooked beef to a plate and set it aside for now.

Next, heat 1 tablespoon of vegetable oil over medium-low heat in your pressure cooker pot. Add the sliced onion and minced garlic to the pot, then cook until they become almost translucent in color, which should take around 4 to 6 minutes. Add the ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, and oregano to the pot; cook until you can smell the spices, which should take about 2 minutes.

Now, stir in the diced tomatoes, beef, and water to combine all the ingredients. Make sure everything is well mixed together.

Once you've combined all the ingredients, lock the lid of your pressure cooker to trap the heat and steam. Increase the heat to high and bring the mixture to a full boil, then reduce the heat to low to maintain the pressure. Cook for 15 minutes, following the manufacturer's instructions.

After 15 minutes of cooking, remove the pressure cooker from the heat source and let it rest for 10 minutes. This allows the flavors to meld together and the meat to become tender.

Finally, ensure that all the pressure has been released from the cooker before removing the lid. You can do this by letting the pressure release naturally or by using the quick-release function, depending on your cooker's instructions.

Return the uncovered pressure cooker to the burner over high heat. Add 1/2 cup of crushed corn chips and bring the mixture to a boil, stirring constantly. Cook for 5 minutes, or until the corn chips have dissolved into the sauce.

To serve, garnish with chopped cilantro and green onion.