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Instant Pot Chili con Carne

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

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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  • Marc
    Feb 4, 2020

    Good recipe. I use kidney beans. I saute a pound of hamburger in Instant Pot the add diced tomatoes, kidney beans, sometimes a bottle of beer, and all the spices.