Instant Pot Chili

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 1 hour

Ingrédients

1 tbsp. extra-virgin olive oil

1 yellow onion, chopped

3 cloves garlic, finely chopped

2 tbsp. tomato paste

1 1/2 lb. ground beef

2 c. low-sodium beef broth

1 (15-oz.) can black beans, rinsed, drained

1 (15-oz.) can fire-roasted diced tomatoes

1 (15-oz.) can kidney beans, rinsed, drained

1 tbsp. plus 1 1/2 tsp. chili powder

1 tsp. dried oregano

1 tsp. ground cumin

1/2 tsp. cayenne

Kosher salt

Freshly ground black pepper

Shredded cheddar, sour cream, Fritos or tortilla chips, and sliced scallions, for serving

Instructions

Set Instant Pot to Sauté function and pour in oil. Cook onion, stirring occasionally, until softened, about 5 minutes. Stir in garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and stir to combine. Add beef and cook, breaking meat up with a wooden spoon, until no longer pink, about 7 minutes. Drain fat, if necessary.

Return insert to Instant Pot and add black beans, tomatoes, kidney beans, chili powder, oregano, cumin, and cayenne; season with salt and black pepper. Lock lid and set to Pressure Cook on High for 14 minutes.

Follow manufacturer’s instructions for a slow release, then remove lid.

Divide chili among bowls. Serve with desired toppings.

Nutrition

• Calories: 487
• Lipides Totaux: 27 g
• Lipides Saturés: 10 g
• Acides Gras Trans: 1 g
• Cholestérol: 82 mg
• Sodium: 1029 mg
• Glucides Totaux: 20 g
• Fibres Diététiques: 11 g
• Sucres Totaux: 5 g
• Protéines: 31 g