Name: Instant Pot Chili con Carne
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 7 servings
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

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Instant Pot Chili con Carne

5 min7 servings

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 of Home Test Kitchen, Milwaukee, Wisconsin

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

Instructions

1 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.

2 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.