Aaron Kirk
Active Time
15 Mins
Total Time
1 Min
Yield
Yield: serves 6 (1 1/3 cups )

This tasty, yet basic, chili is great for both football weekends and busy school nights, thanks to the ease and speed of an Instant Pot. This beef and bean chili has all the classic flavors, plus a bit of a kick from chipotle chili powder. The sour cream and cheese add a touch of creaminess and temper the heat. Leftovers make for a hearty lunch at your desk, or get a little more creative and use them as a topping for nachos, or add to pasta for Chili Mac. Look for the 25% less sodium packet of taco seasoning next to the standard taco seasoning in the Mexican food aisle.

How to Make It

Step 1

Set a programmable electric pressure cooker (such as an Instant Pot) to SAUTE. . Allow pot to heat for 3 minutes. Add olive oil, onions, and peppers. Cook, stirring often, until vegetables are softened, 6 minutes. Add beef and cook, stirring often to break up meat, until beef is no longer pink, about another 6 minutes . Add taco seasoning, tomato paste, cumin, chipotle chile powder, and salt; cook, stirring often, until fragrant and meat is fully coated, about 1 minute more. Add flour and stir to incorporate. Stir in beans, tomatoes, and stock. Cover Instant Pot, and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 18 minutes.

Step 2

When cooking program ends, carefully release pressure by turning Pressure Release to VENT. Serve topped with sour cream and cheese.

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