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Instnat Pot Quick Chili with Canned Beans
Course
Main Course
Cuisine
Mexican
Keyword
jalapeños peppers, Quick Chili with Canned Beans, red kidney beans
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
Calories
615
kcal
Author
Corrie
Ingredients
1
tablespoon
olive oil
1
large
onion
chopped
8
cloves
garlic
minced
3
jalapeno pepper
chopped
1 ½
lb
ground beef
1 (15-ounce)
can
black beans
rinsed and drained
1 (15-ounce)
can
red kidney beans
rinsed and drained
2 (14 ½-ounce)
cans
fire roasted diced tomatoes with liquid
1 (6-ounce)
can
tomato paste
½
teaspoon
dried basil
½
teaspoon
dried oregano
½
teaspoon
ground cumin
½
teaspoon
cayenne pepper
¼
cup
red chili powder
1
tablespoon
unsweetened coconut powder
1 ½
cup
water
3
scallions
chopped
¼
cup
cheddar cheese
shredded
Instructions
Place the oil in the Instant Pot and select “Sauté”. Then add the beef and cook for about 4-5 minutes.
With a slotted spoon, transfer the beef into a bowl.
In the pot, add the onion and cook for about 2-3 minutes, stirring occasionally.
Add the garlic and jalapeños peppers and cook for about 2 minutes, stirring occasionally.
Press “Cancel” and stir in the cooked beef and remaining ingredients.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 10 minutes.
Press “Cancel” and allow a natural release for about 15 minutes and then, do a quick release.
Remove the lid and serve hot with the topping of scallion
and cheese.
Nutrition
Calories:
615
kcal