A tasty, and speedier, version of traditional chili.
Recipe courtesy of Kim Steele, thepuffybiscuit.com
- 2 tsp (10 ml) oil
- 1 lb (454 g) ground beef
- 2 cups (500 ml) of beef broth
- 1 28 oz. (796 ml) can red kidney beans, rinsed and drained
- 1 28 oz. (796 ml) can of black beans, rinsed and drained
- 1 Tbsp (15 ml) chili powder
- 1 tsp (30 ml) oregano
- ½ tsp (5 ml) garlic powder
- ½ tsp (5 ml) onion powder
- 1 tsp (10 ml) cumin
- 1 22 oz (650 ml) jar of salsa
- ½ cup (125 ml) tomato sauce
- 1 cup (250 ml) of corn
- Select sauté mode on Instant Pot.
- Add 2 tsp (10 ml) oil to the cooking pot, heat.
- Add ground beef. Stir until browned (or heated through if using previously cooked or frozen beef). Season with salt and pepper during browning/heating.
- Add beef broth, seasonings, and beans.
- Stir to combine, scraping any stuck-on food from the bottom of the pot.
- Press cancel and place lid on the Instant Pot. Ensure the vent is in the sealed position.
- Select manual or pressure cook. Cook 10 minutes on high pressure.
- When done, press cancel, open the vent and release the pressure. Remove lid.
- Select sauté setting and stir in salsa, tomato sauce, and corn.
- Heat about 5 minutes, until corn is cooked and chili is hot, stirring constantly. The bottom will burn easily.
- Scoop into bowls, sprinkle with cheese, cilantro or other toppings. Serve.