Chilli con CarneIngredients
1 onion, diced
2 garlic cloves, crushed
500g beef mince
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground chilli, to taste
½ teaspoon cinnamon
salt and pepper
1 capsicum, diced
2 x 400g cans chopped tomatoes
2 tablespoons tomato paste
3 cups cooked kidney beans
1 cup boiling water

1. Heat the pressure cooker pan over a medium to high heat. Brown onion and garlic in a dash of oil. Add mince and continue cooking for 3-4 minutes to brown.
2. Add the remaining ingredients and lock on the pressure cooker lid and set to low pressure (I), bring up to pressure and maintain the pressure for 5-6 minutes.
3. Remove from heat and allow pressure to reduce using the natural release method.
4. Serve on rice with grated cheese and a green salad.

Serves 6