Although multicookers can’t replace every tool in the kitchen, they sure are coming close. Chili con carne is one of our favorite dishes to re-create in them. This cooks up fast but tastes like it simmered all day! —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Instant Pot Chili con Carne
Instant Pot Chili con Carne
Prep Time
15 min
Cook Time
5 min
Yield
7 cups
Ingredients
- 1 can (16 ounces) pinto beans, rinsed and drained
- 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 1 cup beef broth
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 pounds lean ground beef (90% lean)
- Optional: Sour cream and sliced jalapeno
Directions
- Combine the first 10 ingredients in a 6-qt. electric pressure cooker. Crumble beef over top; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes.
- Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir chili. If desired, serve with sour cream and additional jalapenos.
Nutrition Facts
1 cup: 248 calories, 9g fat (3g saturated fat), 61mg cholesterol, 687mg sodium, 18g carbohydrate (5g sugars, 5g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
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