Hello there friends! Sometimes it’s all about thinking outside the box. There are so many variations of chili I have made through the years. Today I am sharing a Salsa Sausage Chili in the Pressure Cooker
Made with sausage, salsa, poblano pepper, cannelli beans, onions, and butternut zoodles, which are optional. We love chili and try many variations of chili throughout the season. No need to have the same one every time!
You can check out my Brisket chili HERE, or White bean chicken chili recipe HERE.
All the colors of the season and the warm comforting taste to go with. This chili only took me 30 minutes, from start to finish. This recipe serves only four, so I would suggest doubling it if you have a large family, or you want leftovers. This was an experiment so I wasn’t sure if I would like it. It’s a winner.
No need to even kick on the pressure cooking method for this recipe. However, using the pressure cooker made clean up a breeze. One pot, and no oil splatter on the stove. WIN-WIN. Everything was done on a saute and simmer mode. The house smelled divine. Hope you enjoy our salsa sausage chili. Let us know when you give it a try! And please don’t forget to share with your friends and family our recipes!
Salsa Sausage Chili in the Pressure Cooker
Served with apple cranberry cornbread for the side. Sweet and savory is what it’s all about.
I have plenty of cornbread recipes, HERE and HERE. One of our favorites has been our Sour cream cornbread recipe HERE
Salsa Sausage Chili in the Pressure Cooker
Equipment
- Instant Pot
- Pressure Cooker
Ingredients
- 1 lb. Ground sausage- sage or breakfast may double for serving of 8
- 1/2 cup sweet chopped onion may double for serving of 8
- 1 poblono pepper may double for extra kick
- 1 15 oz. Can cannelli beans may double for serving of 8
- 1 16 oz. Chipotle flavor salsa may double for serving of 8
- 6 oz. Butternnut zoodles by Green giant. Found in freezer section optional
Instructions
- Set pot on saute mode, High. Add ground sausage. Use a spurtle for breaking apart meat and mixing while in saute.
- Add 1/2 cup of chopped white onion. Mix well
- Add can of beans, juice and all. Mix well
- Add jar of salsa, and one jar of water. Mix well. Add chopped poblono pepper. Mix well
- Let simmer on medium setting for approximately 20 minutes. Continue to stir occasionally so the bottom does not burn. If you like a thicker base. Mix 2 tsps. of cornstarch to approx. 1/4 cup water. Mix, and add to chili for thicker base.
- Add zoodles,frozen stir and let sit for 10 minutes before serving. ENJOY.
- If wanting to roast poblono pepper, you can do in oven, air fryer or Ninja Foodi first: First, cut one large poblono pepper in half. De-seed, and do not touch your face or eyes. You may want to use gloves for this part. Roasting is not necessary, but does add to the flavor. Set on Foodi, or Air fryer, or Oven high level rack. Set to 390 for 7 minutes. Cut and add to your chili.
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More Yummy Ideas!
Check out our Instant Pot Black Bean Soup or our Instant Pot Chicken Tortilla Soup.
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