Instant Pot Chili Con Carne
This easy Mexican soup is ready in about 35 minutes and makes 6 servings. Ground beef, kidney beans and canned diced tomatoes carry the flavour. The cooking is mostly sautéing and appliance cooking. With 30 g of protein per serving (about 395 calories), it is a filling option.
- Total time
- 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 395 kcal
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It is in the Slow Cooker & Instant Pot cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 6 servings
- 700 gground beef
- 400 gkidney beans
- 400 gcanned diced tomatoes
- 1yellow onion
- 1bell pepper
- 3 clovesgarlic
- 2 tbspchili powder
- 1 tspcumin
- 250 mlbeef broth
Instructions
- Set the Instant Pot to saute mode. Brown the Ground beef, breaking it into crumbles, until no longer pink. Drain excess fat.
- Dice the Yellow onion and Bell pepper, mince the Garlic cloves, and add to the pot. Saute for 3 minutes until softened.
- Add the Chili powder and Cumin, stir for 30 seconds. Pour in the Canned diced tomatoes, Beef broth, and drained Kidney beans. Stir well.
- Lock the lid and cook on high pressure for 20 minutes. Allow natural pressure release for 10 minutes, then quick release. Season with salt and pepper to taste.
Nutrition per serving
- Calories
- 395 kcal
- Protein
- 30 g
- Fat
- 16 g
- Carbs
- 34 g
Approximate values for one serving.
About this recipe
- Cuisine: Mexican
- Dish type: Soup
- In cookbook: Slow Cooker & Instant Pot
