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4 from 1 vote

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
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 615kcal

Ingredients

  • 1 tbsp olive oil
  • 1 large onion chopped
  • 8 cloves garlic minced
  • 3 jalapeno pepper chopped
  • 1 1/2 lb ground beef
  • 1 (15-ounce) can black beans rinsed and drained
  • 1 (15-ounce) can red kidney beans rinsed and drained
  • 2 (14 1/2-ounce) cans fire roasted diced tomatoes with liquid
  • 1 (6-ounce) can tomato paste
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/4 cup red chili powder
  • 1 tbsp unsweetened coconut powder
  • 1 1/2 cup water
  • 3 scallions chopped
  • 1/4 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: 615kcal