Category:

Loaded Chili in the Instant Pot

Serves

8-10 People

Prep Time

15 Minutes

Cooking Time

10 Minutes

Total Time

25 Minutes

Ingredients

  • 2.5 lbs ground beef

  • 1 yellow onion diced

  • ½ cup beef broth

  • 6 cloves of garlic minced

  • 8 oz can of whole kernel corn drained

  • 29 oz cans of red kidney beans rinsed and drained

  • 14.5 oz can of black beans rinsed and drained

  • 2 cups bell peppers, diced red, green, orange, yellow

  • 3 tbs of extra virgin olive oil

  • 29 oz. or 1-28 oz. canned diced tomatoes unseasoned with juice

  • 6 oz can of tomato paste

  • 1/4 cup of honey

  • Chili Seasonings

  • 2 tbs chili powder

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 2 tsp ground cumin

  • 1 tsp ground paprika

  • 1/2 tsp cayenne pepper optional or add more if desired

  • 1 tsp dried oregano

  • 1/2 tsp cinnamon

  • 1/2 tsp salt or to taste

  • Freshly cracked pepper to taste

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    Instructions

    1. Press the saute setting on the Instant Pot. Once it reads “hot” add olive oil then crumble beef into large portions into instant pot.

    2. Continue to cook, tossing occasionally until cooked through, about 5 minutes longer.

    3. Add in onions and saute 3 minutes.

    4. Add garlic and the seasoning and saute about 1 minute longer.

    5. Pour in beef broth, tomatoes, tomato paste add the pepper, the beans, the honey. Season with salt and pepper to taste.

    6. Press “cancel” to turn pressure cooker off. Cover with lid and seal (make sure valve on lid is set to “sealing” position).

    7. Select “manual” mode (or high pressure) and set to 15 minutes.

    8. Once cooking is complete let pressure release naturally for 10 minutes, then use the quick release method to release any remaining pressure.

    9. Once steaming stops stir in corn and fresh parsley

    10. Serve warm with desired toppings such as sour cream

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