Ingredients
Units
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 cup beef broth
- Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro
Instructions
- Sauté the Aromatics: Turn the Instant Pot to ‘Sauté’ mode. Add the ground beef, onion, garlic, and bell pepper. Cook until the beef is browned and the vegetables are softened, about 5-7 minutes. Drain excess fat if necessary.
- Add Ingredients: Stir in the chili powder, cumin, paprika, salt, and black pepper. Mix well to coat the beef and vegetables. Add the diced tomatoes, kidney beans, black beans, and beef broth.
- Pressure Cook: Close the lid of the Instant Pot, making sure the valve is set to ‘Sealing.’ Select ‘Pressure Cook’ or ‘Manual’ and set the timer for 15 minutes.
- Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then switch the valve to ‘Venting’ to release any remaining pressure.
- Serve: Carefully open the lid and stir the chili. Adjust seasoning as needed. Serve hot with your favorite toppings
- Prep Time: 10
- Cook Time: 25
Nutrition
- Serving Size: 4 bowls
- Calories: 350kcal
- Fat: 20g
- Carbohydrates: 25g
- Protein: 25g