Ingredients

The following ingredients have 8 Servings
  • 2 lb ground lean beef
  • 1 15 oz can kidney beans (drained)
  • 1 15 oz can can black beans (drained)
  • 1 28 oz can can diced or crushed tomatoes
  • 1 cup chicken broth or stock
  • 1 whole white or Spanish onion (diced)
  • 1 medium red bell pepper (seeds removed and diced)
  • 1 medium green bell pepper (seeds removed and diced)
  • 1/2 whole jalapeno pepper (seeds removed)
  • 3 cloves garlic (minced)
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 2.5 Tbsp chili powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup Green Onion (chopped)
  • 1/2 cup greek yogurt or sour cream
  • 1 cup shredded cheddar cheese

Instruction

  • Turn the Instant pot to Saute, and adjust the temperature to more. Add a little oil to the IP and saute the ground beef until it is fully cooked. Dice the onion, bell peppers, and jalapeno as the ground beef cooks.
  • Once the ground beef is fully cooked, add the onions and bell pepper and continue cooking for 4-5 minutes. add the spices to the beef/veg mixture and cook for 2 minutes, being careful not to let the spices scorch.
  • Deglaze the Instant Pot with the chicken stock, by adding the liquid and using a wooden spoon to scarpe any stuck on bits off the bottom of the pot.
  • Add the drained beans and tomato product to the pot and stir. Switch the IP to manual and adjust the pressure to high if your model allows. Set the time to 25 minutes and seal the lid. Once the cooking time has elapsed, you can use the natural pressure release or quick release option to open the lid.
  • Stir the chili and season to taste with salt and pepper. Serve immedietly topped with freshly chopped green onion, sour cream, and shredded cheddar.