Instant Pot Beef and Veg Chili Recipe

Recipesfull introduces to you: Popular Recipes. (Instant Pot Beef and Veg Chili Recipe). Extra-lean ground beef and lots of veggies are cooked with diced tomatoes in the Instant Pot® for a hearty chili for a cold day. Top with shredded Cheddar cheese, chopped green onions, and sour cream if you like.

Brief

Prep 20 mins

Cook: 30 mins

Additional: 20 mins

Total: 1hr10 mins

Servings: 6

Yield: 6 servings

Instant Pot Beef and Veg Chili Recipe

Ingredients

1 tablespoon olive oil

1 pound extra-lean ground beef

½ teaspoon salt

¼ 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

½ 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

Soup, Stew and Chili

Directions

Step 1

Heat 1 tablespoon oil in a multi-functional pressure cooker (such as Instant Pot®) 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.

Step 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.

Step 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.

Step 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.

Nutritional Information

Instant Pot Beef and Veg Chili Recipe

Servings Per Recipe:6

Calories: 411.2

% Daily Value *

Protein: 28.3g 57%

Carbohydrates: 40.7g 13%

Dietary Fiber: 14.5g 58%

Sugars: 7.1g

Fat: 14.8g 23%

Saturated Fat: 4.7g 23%

Cholesterol: 52mg 17%

Vitamin A Iu: 6315.1IU 126%

Niacin Equivalents: 7.1mg 55%

Vitamin B6: 0.4mg 25%

Vitamin C: 42.5mg 71%

Folate: 34.6mcg 9%

Calcium: 140.4mg 14%

Iron: 7.8mg 43%

Magnesium: 29.9mg 11%

Potassium: 660.4mg 19%

Sodium: 962.9mg 39%

Thiamin: 0.3mg 30%

Calories From Fat: 133.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.