Instant Pot® Beef And Veg Chili Recipe

Name: Instant Pot® Beef And Veg Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 pound extra-lean ground beef; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 teaspoon olive oil; 1 large onion, finely chopped; 2 carrots, finely chopped; 2 ribs celery, finely chopped; 1 red bell pepper, finely chopped; 3 large cloves garlic, minced; 1 tablespoon chili powder, or more to taste; 1 teaspoon ground cumin; 1 pinch red pepper flakes, or more to taste; 1/2 cup beef broth; 1 (19 ounce) can red kidney beans, drained and rinsed; 1 (19 ounce) can white kidney beans, drained and rinsed; 1 (28 ounce) can diced tomatoes; 1 tablespoon fresh lemon juice; 1 tablespoon tomato paste, or more to taste

Servings: persons

1 tablespoon olive oil
1 pound extra-lean ground beef
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon olive oil
1 large onion, finely chopped
2 carrots, finely chopped
2 ribs celery, finely chopped
1 red bell pepper, finely chopped
3 large cloves garlic, minced
1 tablespoon chili powder, or more to taste
1 teaspoon ground cumin
1 pinch red pepper flakes, or more to taste
1/2 cup beef broth
1 (19 ounce) can red kidney beans, drained and rinsed
1 (19 ounce) can white kidney beans, drained and rinsed
1 (28 ounce) can diced tomatoes
1 tablespoon fresh lemon juice
1 tablespoon tomato paste, or more to taste

1
Heat 1 tablespoon oil in a multi-functional pressure cooker (such as Instant Pot(R)) set on the Saute function. Add beef; cook and stir until browned, about 5 minutes. Season with salt and pepper. Drain beef and transfer to a bowl.
2
Heat 1 teaspoon oil in the pot. Add onion, carrots, celery, red bell pepper, and garlic. Cook until soft, about 5 minutes. Add chili powder, cumin, and red pepper flakes; cook until fragrant, 1 to 2 minutes.
3
Pour beef broth into the pot; scrape the browned bits of food off the bottom of the pot. Stir in cooked beef, red kidney beans, and white kidney beans. Add diced tomatoes, but do not stir. Close and lock the lid. Select Bean/Chili function; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Stir in lemon juice and tomato paste. Add more tomato paste for a thicker chili. Let sit for 10 minutes before serving.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 pound extra-lean ground beef, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, and more.

Yes, Instant Pot® Beef And Veg Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot® Beef And Veg Chili

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