Instant Pot Chili con Carne

Name: Instant Pot Chili con Carne
Prep time: 40 min
Cook time: 5 min
Total time: 45 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

While multicookers can't replace every tool in the kitchen, they sure are coming close. We've found that certain classic recipes take less time to make, but taste just as delicious when made in a pressure cooker or Instant Pot. Chili con carne is one of those dishes. This recipe finishes cooking in less than 30 minutes but tastes like it was simmered all day long. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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 pressure to high and set time for 5 minutes.
When finished cooking, 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.