Pressure Cooker Pumpkin Chilli

Pressure Cooker Pumpkin Chilli

Halloween is upon us! This mouthwatering Pumpkin Chilli recipe is the perfect way to bring the spooky season into your kitchen. Using a 6ltr Stainless Steel Pressure Cooker and some Sierra Leonean flavour, create a warming family meal quickly and easily. Be aware, scotch bonnet chilli is very hot; so it is worth starting with ¼ tsp of chopped scotch bonnet and adjusting it to your taste.

Serves 4

Preparation time 20 mins

Cooking time 8 mins

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Method

1 Heat 1 tablespoon of olive oil in the pressure cooker and add the mince in 2 batches and brown on all sides, approximately 4 mins for each batch. Remove the meat from the pot and set aside in a bowl.

2 Heat up 1 tablespoon of oil in the pressure cooker, add in the onion and water, stir to deglaze the pot if necessary and cook for 5 mins to soften the onion.

3 Add in the scotch bonnet and garlic and stir briefly before adding in the cooked minced. Then stir in the rest of the ingredients from the cinnamon to the stock and mix well.

4 Lock the lid, switch to the 12lb setting and bring the cooker up to pressure. Reduce the heat to maintain the pressure (making sure the visual pressure indicator is still up) and cook the chilli for 8 mins.

5 Then switch off the heat and release the steam. When the pressure is fully released, open the lid, stir the chilli and serve.

6 This pumpkin chilli goes well with rice or bread, and sliced radishes, spring onions and chopped coriander.

7 Note: Maggi is a stock cube used in Africa that you can buy from African shops or online. Dissolve one large Maggi cube in the 650mls of water to make the Maggi stock. If you cannot find an African produce store in your local area, use a beef stock cube as an alternative.