INSTANT POT CHILI | DELICIOUS | HEALTHY | EASY
INSTANT POT CHILI
This Instant Pot chili is perfect for lunch or dinner and is packed full of yummy and healthy ingredients.
The leftovers are great to take to school or work. Enjoy!
Ingredients:
2 pounds extra lean ground beef
1 medium onion, diced
2 cloves garlic, chopped
2 or 3 carrots, diced
2 stalks celery, diced
1 cup beef stalk
1 15 oz / 540 mL can red kidney beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 tablespoon tomato paste
1 or 2 bay leaves
1 28 oz can crushed tomatoes
1 teaspoon sugar
Toppings:
grated cheddar cheese
sour cream
diced avocado
cooked white rice
Method:
1. Using the sauté mode brown the ground beef, onions and garlic in your Instant Pot.
2. Add the carrots and celery. Mix well.
3. Turn off your Instant Pot and add the chili powder, oregano, salt, Worcestershire sauce, tomato paste and kidney beans. Mix well.
4. Then add the bay leaves, crushed tomatoes and sugar. Do not mix.
5. Put the lid on the Instant Pot, with the steam-release knob in the sealing position.
6. Set the Instant Pot to 10 minutes on high pressure using the manual button.
7. Let the Instant Pot release pressure naturally, this take approximately 30 minutes.
8. Stir the chili and serve in bowls topped with cheese, sour cream, diced avocado, and rice (optional)!
Enjoy this delicious chili!
Video background audio soundtrack:
Consequence of Style by Jim Cox (found in iMovie)
#chili #InstantPotrecipes #francineshuen