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Instant Pot Chili Con Carne Exps Ft19 243469 F 0723 1 1

Instant Pot Chili con Carne

TOTAL TIME: Prep: 15 min. Cook: 5 min. + releasing YIELD: 7 cups
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

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

  • 1. 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.
  • 2. 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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