INSTANT POT CHILI

INSTANT POT CHILI

This recipe is a mixture of beef, beans, tomatoes and spices, all boiled together in a closed pan until tender and flavorful. Very easy to try

 CourseSoup
 CuisineAmerican
 Keywordinstant pot chili, pressure cooker chili
 Prep Time10 minutes
 Cook Time25 minutes
 Total Time35 minutes
 Servings
6
 Calories318kcal

INGREDIENTS

• 2 teaspoons olive oil
• 2 pounds ground beef I use 90% lean
• 1 onion finely diced
• 1 1/2 teaspoons minced garlic
• 28 ounce can diced tomatoes do not drain
• 3 8 ounce cans tomato sauce
• 3/4 cup beef broth
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 2 teaspoons cocoa powder
• 1 teaspoon granulated sugar
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon ground pepper
• 15 ounce can kidney beans drained and rinsed
• 15 ounce can pinto beans drained and rinsed
• Assorted toppings such as shredded cheese, tomatoes, green onions and sour cream

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INSTRUCTIONS

1. Turn your Instant Pot to Saute, then select More. Add the olive oil to the pot. Add the meat and cook until browned, breaking up the beef with a spatula as you stir.
2. Add the onion and cook for 3 more minutes or until softened.
3. Add the garlic, tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, pepper and beans to the pot.
4. Turn the Instant Pot to the Chili/Beans setting and place the lid on the pot. Cook for 20 minutes. Release the pressure either manually or allow it to release naturally.

Adapted from dinneratthezoo.com

Serve with assorted toppings.

NUTRITION

Calories: 318kcal | Carbohydrates: 45g | Protein: 45g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 757mg | Potassium: 1450mg | Fiber: 14g | Sugar: 5g | Vitamin A: 1280IU | Vitamin C: 15.3mg | Calcium: 133mg | Iron: 9.4mg