Mexican

Instant Pot Chili is for Dinner.

Instant Pot Chili takes 10 minutes to prepare.

Instant Pot Chili takes 35 minutes to cook.

Instant Pot Chili makes 8 servings.

The ingredients for Instant Pot Chili are:

1 tsp Canola Oil
1 lb Lean Ground Sirloin 10% Fat
1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
2 cup, chopped Carrots, raw
1 Can Bean Medley, canned, Unico (Drained)
1 Can Tomato chopped canned (400g) (by LUNALIFE)
1 can (6 oz) Tomato Paste
8 gram Spice - Granulated Garlic (1 tbsp) (by SNCNFC)
0.5 tsp Lawry's Season Salt
2 tsp Lea & Perrins, Worcestershire Sauce
1 tbsp Chili powder
1 dash Salt & Pepper

Here is how you make Instant Pot Chili:

Click (Saute) button on Instant Pot, add oil and meat. Saute until meat is browned. Add onions, carrots and saute for 5 minutes.Once browned, add rest of ingredients and stir to combine. Click (Cancel) button and then (Meat/Stew) button. Leave time set to 35 minutes, set lid and close steam vent. Cook until time ends and Instant Pot changes to "Keep Warm", allow pressure to release naturally. Open pot and stir well, season as needed.Best is served with cheddar cheese, sour cream and tortilla chips.Serving Size:?Makes 6 - 8 Services

The nutritional information for Instant Pot Chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 293.1

• Total Fat: 7.6 g
• Cholesterol: 31.3 mg
• Sodium: 777.2 mg
• Total Carbs: 34.8 g
• Dietary Fiber: 10.2 g
• Protein: 22.6 g

Instant Pot Chili is Mexican cuisine.

The dietary needs meet for Instant Pot Chili is Gluten Free