Dinner

Instant Pot Chili is for Dinner.

Instant Pot Chili takes 10 minutes to prepare.

Instant Pot Chili takes 45 minutes to cook.

Instant Pot Chili makes 9 servings.

The ingredients for Instant Pot Chili are:

4 cans Dark Red Kidney Beans
1 tablespoon olive oil
1 bell peppers, any color, seeded and diced (about 1.5 cups)
1 onion, diced
3 garlic cloves, minced
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried oregano
1 tablespoon cocoa powder
2 lbs 85% lean ground beef
3.5 cups water (chicken or beef broth can also be used, alone or in combination with dark beer)
2 14.5 oz can diced tomatoes
kosher salt and black pepper, to taste

Here is how you make Instant Pot Chili:

Set Instant Pot to “sauté,” and cook the peppers, onions, and garlic in the canola oil and 1/2 teaspoon kosher salt for about 5 minutes, or until softened. Add the chili powder, cumin, coriander, oregano, and cocoa powder. Stir and continue sautéing for about 30 seconds- just enough time for the spices to become slightly toasted. Add the ground beef and continue cooking until browned. Add the water, tomatoes, drained and rinsed beans. Stir. Turn “sauté” setting off, cover the Instant Pot and set the pressure to high for 15 minutes. At this point, the pressure cooker will take about 15 minutes to come to the correct pressure, then the timer for 15 minutes will start. Allow the pressure to release naturally for 15-20 minutes. If it hasn’t released fully at this point, you can unseal the valve manually. Season with plenty of kosher salt and black pepper to taste. If the chili seems too thin, turn Instant Pot to “saute” setting and allow to simmer uncovered until it reaches desired consistency. Alternatively, you can use a potato masher to mash some of the chili/beans, which will help thicken it. The chili is ready! Serve with sour cream, grated cheddar cheese, chopped green or red onions, hot sauce, or any other fixings you desire :-)Serving Size: 9 servings Number of Servings: 9Recipe submitted by SparkPeople user FREKLE22.

The nutritional information for Instant Pot Chili is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 385.5

• Total Fat: 17.9 g
• Cholesterol: 66.7 mg
• Sodium: 538.4 mg
• Total Carbs: 29.0 g
• Dietary Fiber: 7.5 g
• Protein: 27.1 g

The dietary needs meet for Instant Pot Chili is Low Carb