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Instant pot Chili Con Carne
This delicious chili will be a great dish to serve at your next gathering.
Course
Main Course
Cuisine
Mexican
Keyword
beef, Chili Con Carne, kidney beans
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
Calories
116
kcal
Author
Corrie
Ingredients
½
tablespoon
olive oil
200
g
ground beef
¼
teaspoon
salt
¼
teaspoon
pepper
½
teaspoon
olive oil
1
tin
red kidney beans
drained and rinsed
1
tin
white kidney beans
1
tin
diced tomatoes
chopped
1
onion
finely chopped
2
carrot
finely chopped
2
stalk
celery
finely chopped
1
red pepper
finely chopped
2
large
garlic clove
minced
2
tablespoon
chili powder
or more to taste
1
teaspoon
ground cumin
1
pinch
crushed chili flakes
or more to taste
4
cups
beef stock
coriander
for serving - optional
yogurt
for serving - optional
Instructions
Add olive oil into the Instant Pot and press “Sauté”.
Add ground beef and cook for a few minutes until it's brown. Season with salt and pepper.
Move the into a bowl and clean the bottom of the pot a bit if necessary.
Add oil, onion, carrots, celery, red pepper and garlic and saute for 5 minutes.
Add chili powder, cumin, and crushed chili flakes and saute for 2 more minutes.
Add beef stock, cooked beef, tomatoes, and beans.
Secure the lid and cook at high pressure for 10 minutes.
When cooking ends, do a quick pressure release.
Nutrition
Calories:
116
kcal
|
Carbohydrates:
7
g
|
Protein:
8
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
18
mg
|
Sodium:
380
mg
|
Potassium:
468
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
3660
IU
|
Vitamin C:
22
mg
|
Calcium:
38
mg
|
Iron:
2
mg