Instant Pot Easy Chilli Recipe
Description
This Instant Pot easy chilli recipe is a quick and easy way to make a tasty and hearty chilli in no time! The Instant Pot makes it so easy to throw all the ingredients in, set it, and forget it. This chilli is packed with lean ground beef, beans, tomatoes, and spices for a delicious flavour. It’s perfect for a weeknight dinner, or to serve at your next party. This dish is sure to please everyone at the table.
Prep Time
This recipe takes just 15 minutes of prep time. All you need to do is chop the onion and garlic, open the cans of beans, and measure out the other ingredients. Once you’ve done that, you’re ready to get cooking!
Cook Time
This recipe only takes 15 minutes of cook time in the Instant Pot. The Instant Pot is a great way to make a quick and easy meal with minimal effort. All you have to do is set it and forget it!
Ingredients
- 1 lb lean ground beef
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can red kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
Instructions
1. Turn the Instant Pot to the sauté setting and add the ground beef. Cook until the beef is browned, about 5 minutes, stirring occasionally. Add the chopped onion and garlic and cook until the onion is softened, about 3 minutes.
2. Add the diced tomatoes, black beans, red kidney beans, chili powder, cumin, salt, and pepper. Stir to combine.
3. Place the lid on the Instant Pot and lock it. Make sure the valve is set to the sealing position. Set the Instant Pot to manual high pressure for 5 minutes.
4. When the cook time is up, let the pressure release naturally for 10 minutes. Then carefully turn the valve to the venting position to release any remaining pressure. When the pressure is released, carefully remove the lid.
5. Serve the chilli with your favourite toppings. Enjoy!
Equipment
For this recipe, you will need an Instant Pot. You will also need a cutting board, knife, measuring spoons, and can opener.
Notes
This recipe is best served with your favourite toppings, such as sour cream, shredded cheese, diced avocado, and diced jalapeños. You can also serve this chilli with a side of cornbread or tortilla chips.
Nutrition: Per Serving
Calories: 391 kcal, Carbohydrates: 36 g, Protein: 29 g, Fat: 15 g, Saturated Fat: 5 g, Cholesterol: 75 mg, Sodium: 720 mg, Potassium: 753 mg, Fiber: 10 g, Sugar: 6 g, Vitamin A: 835 IU, Vitamin C: 7.7 mg, Calcium: 141 mg, Iron: 5.3 mg
Recipe Tips
If you’d like to make this recipe even easier, you can substitute the canned beans for two (15 oz) cans of chili beans. You can also swap out the ground beef for ground turkey or ground chicken for a leaner version.
This recipe can be frozen for up to three months. To freeze, let the chilli cool completely before transferring to an airtight container or freezer bag. When ready to serve, thaw in the refrigerator overnight before reheating in the microwave or on the stovetop.
This recipe is also a great way to use up leftovers. You can add any vegetables you have on hand, such as bell peppers, zucchini, or mushrooms. You can also add other canned beans, such as pinto beans or chickpeas.
This Instant Pot easy chilli recipe is sure to become a family favourite. It’s quick and easy to make, and is packed with flavour and nutrition. Enjoy!
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