Amie’s Chili – Instant Pot

As you might know, I just got my Instant Pot the other day (which I already love) and I asked the Instant Pot community for an easy recipe.  Well, my friend Amie came to the rescue with this wonderful chili recipe.   Perfect since today is Super Bowl Sunday … of course you need to have chili to watch football.  This was super easy to make and because it was in the Instant Pot, it was quick too.  As is, it’s a little on the spicy side but was delicious (it was too spicy for my 9 year old to eat) … so when you make this, keep that in mind and adjust the chili powder and cayenne according to how spicy you enjoy your chili.

Amie’s Chili – Instant Pot / Pressure Cooker

www.skinnymerecipes.com
Servings: 8, Calories 177, Fat 4 g, Sat Fat 2 g, Carbs 19 g, Fiber 5 g, Net Carbs 14 g, Sugar 5 g, Protein 16 g.
Weight Watcher’s Points Plus: 4 pts., Weight Watcher’s SmartPoints: 3 pts.

Ingredients:

• 1 pound 93% ground beef
• 1 onion, diced
• 1 orange pepper, diced
• 3 cloves garlic, minced
• 1 15 ounce can diced tomatoes
• 1 15 ounce can tomato sauce
• 1 15.5 ounce can black beans, drained and rinsed
• 1 cup beef broth
• 1 tablespoon salt
• up to 1 tablespoon chili powder (to your heat tolerance)
• 1 teaspoon cumin
• up to 1/4 teaspoon cayenne pepper (to your heat tolerance)
• Pinch of cinnamon
• Splash of Worcestershire sauce
• Optional toppings: Cilantro, Light Sour Cream, 2% Cheddar Cheese, Corn Chips

Directions:

Set your Instant Pot to saute on high.

Brown the ground beef to almost done.

Add the onions, peppers and garlic to the ground beef and cook for an additional 3 minutes.

Add all remaining ingredients to the pot.

Set Instant Pot to the bean/chili setting but change the time to 20 minutes instead of 30 minutes.

Let pressure release naturally for 10 minutes.  Release any remaining pressure, open pot.  Stir well (liquids will have risen to the top).

Serve with optional toppings:  cilantro, light sour cream, 2% cheddar cheese and/or corn chips.

Amie's Chili - Instant Pot

 

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Prep time

5 mins

Cook time

28 mins

Total time

33 mins

 

Author: Donna Anthony

Serves: 8

Ingredients

• 1 pound 93% ground beef
• 1 onion, diced
• 1 orange pepper, diced
• 3 cloves garlic, minced
• 1 15 ounce can diced tomatoes
• 1 15 ounce can tomato sauce
• 1 15.5 ounce can black beans, drained and rinsed
• 1 cup beef broth
• 1 tablespoon salt
• up to 1 tablespoon chili powder (to your heat tolerance)
• 1 teaspoon cumin
• up to ¼ teaspoon cayenne pepper (to your heat tolerance)
• Pinch of cinnamon
• Splash of Worcestershire sauce
• Optional toppings: Cilantro, Light Sour Cream, 2% Cheddar Cheese, Corn Chips

Directions

1. Set your Instant Pot to saute on high.
2. Brown the ground beef to almost done.
3. Add the onions, peppers and garlic to the ground beef and cook for an additional 3 minutes.
4. Add all remaining ingredients to the pot.
5. Set Instant Pot to the bean/chili setting but change the time to 20 minutes instead of 30 minutes.
6. Let pressure release naturally for 10 minutes. Release any remaining pressure, open pot. Stir well (liquids will have risen to the top).
7. Serve with optional toppings: cilantro, light sour cream, 2% cheddar cheese and/or corn chips.

Notes

Recipe as is can be a bit on the spicy side. Adjust the levels of Chili Powder and Cayenne Pepper according to how hot you like your chili.

Nutrition Information

Serving size: 1 cup Calories: 177 Carbohydrates: 19 Fiber: 5 Net Carbs: 14 Sugars: 5 Protein: 16 Fat: 4 Saturated Fat: 2 Weight Watchers Points Plus: 4 Weight Watchers SmartPoints: 3

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