Instant Pot Chili

Instant Pot Chili from @myforkinglife!

Ingredients

* 2 Tbs oil

* 2 yellow onions chopped

* 2 jalapeño chopped

* 4 garlic cloves chopped

* 1 lb ground beef

* 2 Tbsp chili powder

* 1 tsp cumin

* 1 tsp oregano

* 1 Tbsp Worcestershire sauce

* 1 ½ cup vegetable juice like V8

* ¾ cup water

* 1 can red kidney beans drained and rinsed

* 1 cup yellow corn kernels frozen

* ½ Tbsp brown sugar

* Salt to taste

Instructions

* Turn the pressure cooker on the high-sauté function. Once the display says “HOT,” add oil. Add onions, jalapeño, and garlic cloves and sauté for about 5-7 minutes, until onions have softened. Add ground beef and stir, cooking until ground beef is no longer pink and is browned. Add chili powder, cumin, oregano, Worcestershire sauce and stir until combined.

* Press Cancel on the pressure cooker. Add vegetable juice, water, kidney beans, yellow corn kernels, and brown sugar. Do not stir. Cover the pressure and cook on high pressure for 35 minutes. Once pressure cooking time is up, allow the pressure to natural release for at least 15 minutes.

* Once all pressure is released, press Cancel on the pressure cooker and open the lid. Stir the chili. It will appear watery. Press the sauté button and allow the chili to simmer for 5-10 minutes until it’s reduced to your likeness. Salt to taste.

Notes

* The chili will appear watery once you open the lid after pressure cooking as the water hasn’t had the chance to evaporate. Simmer after pressure cooking to reduce the water amount and build flavor.

* This chili is relatively mild. If you like it spicier, add a little cayenne.

* Feel free to add in other veggies that you have in your fridge. Mushrooms, bell peppers and carrots all work really well.

Nutrition

Calories: 534kcal Carbohydrates: 37g Protein: 28g Fat: 31g Fiber: 9g