{Instant Pot Chili}

 

Porciones: 6

En el mercado

2 pounds ground beef
1 white or yellow onion, diced
1 tablespoon minced garlic
2 tablespoons chili powder
2 teaspoons paprika or smoked paprika
3 teaspoons ground cumin
3 teaspoons sugar
2 15-ounce cans Muir Glen Organic Fire Roasted Diced Tomatoes
2 15-ounce cans tomato sauce
2 cups beef broth
2 cans kidney beans, drained and rinsed light, dark, or both
2-3 teaspoons salt, to taste
1/2 teaspoon black pepper
Toppings: sour cream, shredded cheddar cheese, corn chips, cilantro, green onions

En la cocina

1) Set pressure cooker to SAUTE.
2) Add ground beef to the pot and saute 4-5 minutes until browned. Add onions and garlic and saute 1-2 minutes longer until garlic is fragrant.
3) Add chili powder, paprika, cumin, sugar, diced tomatoes, tomato sauce, beef broth, beans, 2 teaspoons salt, and pepper.
4) Cover, turn vent to the sealed position, set to MANUAL/PRESSURE COOK and set the timer for 15 minutes.
5) When time is up, do a quick release by turning the vent to the venting position, remove the lid once the float valve drops.
6) Give it a good stir, taste and add salt and pepper if needed. Serve with desired toppings.