Instant Pot Chili con Carne

facebooktwitterPinterestEmail

  • Rate
  • Comment
  • Save
  • Sharefacebook twitter PinterestEmail
  • Print

  • Total Time

    Prep/Total Time: 45 min. + releasing


  • Makes

    7 cups

  • Ingredients

  • 1 can (16 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 cup beef broth
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds lean ground beef (90% lean)
  • Optional: sour cream and sliced jalapeno
  • Directions

  • Combine the first 10 ingredients in a 6-qt. electric pressure cooker. Crumble beef over top; stir to combine. Lock lid; close pressure-release valve. Adjust pressure to high and set time for 5 minutes.
  • When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir chili. If desired, serve with sour cream and additional jalapenos.

  • Source: Read Full Article