Top-Notch Chilli (Instant Pot)
A great tasting chilli ready in 18 minutes instead of hours. This Recipe great for the Instant Pot Mini (3 quarts)
Source: RecipesToTry.ca
Cuisine: A great tasting chili ready in 18 minutes instead of hours
Recipe type: Instant Pot
Serves: 2-3 servings
Prep time:
Cook time:
Total time:
Ingredients
- 2 398 gm (15 oz) can of kidney beans, drained & rinsed
- 1 ½ tablespoons oil
- 500 (1 lbs) lean ground beef
- ½ large red onion, chopped
- 1 ½ tbsp chilli powder
- 1 jalapeno pepper, diced (for less hot remove seeds and membranes)
- 1 398 gm (15-ounce) can diced tomatoes
- 1 398 gm (15 oz) can tomato sauce
- 1 cup beef stock or broth
- 2 cloves, minced garlic
- 1 teaspoon ground cayenne pepper
- ½ teaspoon ground cumin
- ¾ tsp salt
- ½ teaspoon pepper
- 250 gm (8 oz) frozen corn kernels
Directions
- Set Instant Pot to sauté heat the oil until hot (hot will show on display when ready)
- Place the ground beef and onion in the cooker and cook until ground beef is lightly browned about 6-7 minutes
- Stir in chilli powder and jalapeno peppers and cook 1 more minute
- Add remaining ingredients except for the corn. Securely lock the lid and ensure the steam releases handle is in the sealed position. Set for 8 minutes on high
- Let the pressure release naturally for 10 minutes before performing a quick release for any remaining pressure
- Set Instant Pot to sauté and stir in frozen corn kernels. Let simmer 3 minutes before serving
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