Instant Pot Chili
Details
- Serving Size: 6
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 7 Points
Cuisine
- American
- lunch
- soup
- main course
- main dish
- dinner
Ingredients
- 1/2 cup onion chopped
- 1/2 cup bell pepper red, chopped
- 1 lb ground beef extra lean
- 3/4 cup beef broth
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 15 oz kidney beans canned, drained
- 15 oz pinto beans canned, drained
- 1 tbsp olive oil
- 1/4 tsp cayenne pepper
- 2 tsp garlic powder
- 1/2 tsp oregano
- 1 tsp ground black pepper
- 1 1/2 tsp cumin
- 1/2 tbsp chili powder
Instructions
Set the Instant Pot to Sauté mode and allow it to warm up for a couple of minutes.
Add olive oil, onion, and bell pepper. Sauté for 2-3 minutes.
Hit the off button on the Instant Pot 2 times.
Pour in the tomatoes, tomato sauce, kidney beans, pinto beans, seasonings, and beef broth and stir.
Secure the lid in place and seal the vent.
Press manual and cook on high for 15 minutes. Allow a natural release for 10 – 20 minutes.
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