Instant Pot Chili

Instant Pot Chili

Instant Pot Chili

By pinkwhen.com
30 minutes

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Details
  • Servings:   6
  • Calories:   319
  • Protein:   28g
  •  
  • Fiber:   12g
  • Sugar:   12g
  • Carb Total:   27g
  •  
  • Saturated:   3g
  • Fat Total:   8g
  •  
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   7 Points
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Cuisine
  • American
  • lunch
  • soup
  • main course
  • main dish
  • dinner
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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.

Add ground beef and stir well. Make sure to stir constantly and to scrape off any brown bits that may be sticking to the bottom while browning the beef.

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.

Mix the ingredients well.

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.

Remove the lid and stir well. Allow the chili to cool slightly before serving. Ingredients will be HOT just after cooking.

View original preparation instructions

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