Instant Pot Chili

Ingredients:

• 1 pound Angus ground beef (You could use ground turkey to reduce the fat/calories)
• 1 small onion diced
• 2 cloves garlic minced
• 28 ounces Tuttorosso No Salt Added Crushed Tomatoes
• 1 teaspoon Worcestershire sauce
• 1 cup unsalted beef stock
• 1 tsp garlic powder
• 1/2 tsp minced onion
• 1/2 tsp chipotle pepper
• 1 tsp chili powder
• 1/2 tsp black pepper
• 1/2 tsp sugar
• 2 cups dried red beans

Directions:

INSTANT POT CHILI

Prep Time 5 minutes
Cooking Time 15 minutes
Pressure Time 42 minutes
Steam Release Time 20 minutes
Total Time 1 hour, 20 minutes
Servings 6
Calories 370 for a 1 1/2 cup serving

1. Turn your instant pot to sauté and wait until hot.
2. Brown the ground meat with the diced onions, until just browned through–about 5 minutes.
3. Add in your stock scraping the browned bits off the bottom. Add the tomatoes & Worcestershire sauce.
4. Add in the garlic and spices. Pick through and rinse beans and add to the pot. Turn off sauté setting.
5. Close instant pot making sure the valve is sealed.
6. Set it to pressure on high for 35 minutes (42 for a more tender bean, 45 for mushy beans).
7. Let pressure release naturally–about 15-20 minutes.
8. Garnish with cheese/sour cream if desired (not counted in calorie/nutrition).

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Nutrition Facts (based on my ingredients as meat and other ingredients vary)
Per serving (Recipe serves about 6)
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Amount Per Serving
Calories 370
Total Fat 16g
Saturated Fat 6g
Cholesterol 75mg
Sodium 145mg
Total Carbohydrates 27g
Dietary Fiber 12g
Sugars 9g
Protein 31g