Instant Pot Chili
Ingredients
The base
-
2
Tbsp
olive oil
-
1½
lbs
lean ground beef
-
1
medium
yellow onion, chopped
-
1
medium
green or red bell pepper, cored and chopped
-
3
cloves
garlic, minced
The spices and liquids
-
1½
Tbsp
chili powder
-
2
tsp
ground cumin
-
2
tsp
paprika
-
1
tsp
coriander
-
¾
cup
low-sodium beef broth
-
1
28 oz can
diced tomatoes
-
1
15 oz can
tomato sauce
-
2
tsp
unsweetened cocoa powder
-
1
tsp
granulated sugar
-
to taste
salt and freshly ground black pepper
The beans
-
2
15 oz cans
kidney beans, drained and rinsed
Instructions
- 1. Set the Instant Pot to sauté mode and heat olive oil.
- 2. Add the ground beef in large portions and cook for about 5 minutes, breaking it up until fully cooked.
- 3. Transfer the cooked beef to a paper towel-lined plate to drain.
- 4. Add the remaining olive oil to the pot and sauté the onions and bell pepper for 3 minutes.
- 5. Stir in the garlic, chili powder, cumin, paprika, and coriander, and sauté for an additional minute.
- 6. Pour in the beef broth, diced tomatoes, tomato sauce, cocoa powder, and sugar. Season with salt and pepper.
- 7. Return the beef to the pot, cancel the sauté mode, and seal the lid.
- 8. Set to manual mode for 15 minutes on high pressure.
- 9. After cooking, let the pressure release naturally for 10 minutes, then use quick release for any remaining pressure.
- 10. Stir in the beans and serve warm with desired toppings.
Nutrition Facts (estimated)
Servings
6
Calories
489
Total fat
17g
Total carbohydrates
47g
Total protein
32g
Sodium
729mg
Cholesterol
73mg
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