Ingredients
The following ingredients have 6 Servings
- 1 tablespoon olive oil
- 1 onion diced
- 1 lb lean ground beef
- 2 teaspoons worcestershire sauce
- 6 cloves garlic minced
- 2 tablespoons chili powder ( note 1)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ¼ teaspoon cayenne
- 1 cup stock
- 12 oz can corn (drained)
- 19 oz can kidney beans (drained & rinsed)
- 15 oz can of diced tomatoes ( including juices)
- 15 oz tomato sauce (note 2)
Instruction
- Sauté onions- Select the 'sauté' function of your Instant Pot. Into the stainless steel insert, add olive oil and onions. Cook for 5 or so minutes, until onions are soft and translucent.
- Cook beef + spices- Add the beef to the Instant Pot, and cook, using a spatula to break it up into small pieces. Cook for 5-7 minutes, until beef is cooked through and no pink remains. Add worcestershire sauce and the spices (chili powder, cumin, coriander, salt and cayenne; see note 3). Toss to coat, then make a space in the middle of the pan. Add the garlic and cook for 1 minute.
- Add remaining ingredients- After a minute, add the stock and scrape the bottom of the pan to ensure nothing is stuck. Add (in the following order) corn, kidney beans, diced tomatoes and tomato sauce (see note 4).
- Cook- Place the lid on the Instant Pot and set the steam release handle to the 'sealing' position. Pressure cook for 5 minutes.When the Instant Pot completes its cooking cycle, allow it to naturally release for 10 minutes (just let the pot sit without touching it). After 10 minutes, carefully transfer the steam release handle to the 'venting' position to release any remaining pressure.
- Serve- Enjoy chili topped with shredded cheese, avocado and sour cream.
