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Plat principal

(sans titre)

0.0 (0 avis)
Difficulté
Easy
Préparation
15 min min
Cuisson
25 min min
Repos
10 min min
Portions
4
Méthode
Instant Pot
Origine
Américaine
Catégorie
Plat principal
Visibilité
Publique

Ingrédients (4 portions)

  • Lean Ground Beef 1 lb
  • Large Onion 1 diced
  • Garlic Cloves 2 minced
  • Bell Pepper (red or green) 1 diced
  • Kidney Beans 19 oz (drained)
  • Diced Tomatoes 28 oz
  • Tomato Paste 5.5 oz
  • Beef Broth 1 cup
  • Chili Powder 1 tbsp
  • Cumin 1 tsp
  • Smoked Paprika 1 tsp
  • Dried Oregano 1/2 tsp
  • Salt and Pepper to taste

Préparation

  1. 1
    Using the Sauté mode, brown the ground beef. Drain any excess fat.
  2. 2
    Add the onion, garlic, and bell pepper. Sauté for 2 to 3 minutes.
  3. 3
    Add all other ingredients.
  4. 4
    Stir well to combine.
  5. 5
    Close the lid and ensure the valve is in the 'Sealing' position.
  6. 6
    Cook on HIGH PRESSURE for 10 minutes.
  7. 7
    Allow for a natural release for 10 minutes, then open the valve to quick release any remaining pressure.
Notes & Astuces du chef

Chef's Tips: Make a large batch on Sunday for your week's meals. Chili freezes very well and its flavor deepens after resting.

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Informations nutritionnelles
450
kcal
Calories
32g
 
Protéines
40g
 
Glucides
15g
 
Lipides
10g
 
Fibres
-
 
Sodium
par portion
Photo
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Visibilité
Publique

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Plat principal

(sans titre)

Difficulté
Easy
Préparation
15 min min
Cuisson
25 min min
Repos
10 min min
Portions
4
Méthode
Instant Pot
Origine
Américaine
Catégorie
Plat principal
Visibilité
Publique
Ingrédients (4 portions)
  • Lean Ground Beef 1 lb
  • Large Onion 1 diced
  • Garlic Cloves 2 minced
  • Bell Pepper (red or green) 1 diced
  • Kidney Beans 19 oz (drained)
  • Diced Tomatoes 28 oz
  • Tomato Paste 5.5 oz
  • Beef Broth 1 cup
  • Chili Powder 1 tbsp
  • Cumin 1 tsp
  • Smoked Paprika 1 tsp
  • Dried Oregano 1/2 tsp
  • Salt and Pepper to taste
Préparation
  1. Using the Sauté mode, brown the ground beef. Drain any excess fat.
  2. Add the onion, garlic, and bell pepper. Sauté for 2 to 3 minutes.
  3. Add all other ingredients.
  4. Stir well to combine.
  5. Close the lid and ensure the valve is in the 'Sealing' position.
  6. Cook on HIGH PRESSURE for 10 minutes.
  7. Allow for a natural release for 10 minutes, then open the valve to quick release any remaining pressure.
Notes & Astuces du chef

Chef's Tips: Make a large batch on Sunday for your week's meals. Chili freezes very well and its flavor deepens after resting.

Informations nutritionnelles (par portion)
450 kcal
Calories
32g
Protéines
40g
Glucides
15g
Lipides
10g
Fibres
-
Sodium
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