Name: Instant Pot Chili con Carne
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 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

Although multicookers can’t replace every tool in the kitchen, they sure are coming close. Chili con carne is one of our favorite dishes to re-create in them. This cooks up fast but tastes like it simmered all day! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

TEST KITCHEN APPROVED

Instant Pot Chili con Carne

5 | 3 Reviews Add your review

Yield:7 cups

Prep:15 min

Cook:5 min

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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

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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 to pressure-cook on high for 5 minutes.

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.

Nutrition Facts

1 cup: 248 calories, 9g fat (3g saturated fat), 61mg cholesterol, 687mg sodium, 18g carbohydrate (5g sugars, 5g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

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