Instant Pot® chilli con carne

    1 hour 10 min

    A hearty chilli that's made in your Instant Pot®. Packed with beef mince, beans and veggies - it's perfect for a cold or blustery day!


    1 person made this

    Ingredients
    Serves: 6 

    • 1 tablespoon olive oil
    • 450g lean beef mince
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 teaspoon olive oil
    • 1 large onion, finely chopped
    • 2 carrots, finely chopped
    • 2 stalks celery, finely chopped
    • 1 red pepper, finely chopped
    • 3 large cloves garlic, minced
    • 1 tablespoon chilli powder, or more to taste
    • 1 teaspoon ground cumin
    • 1 pinch crushed chilli flakes, or more to taste
    • 125ml beef stock
    • 1 (400g) tin red kidney beans, drained and rinsed
    • 1 (400g) tin white kidney beans or cannellini beans, drained and rinsed
    • 2 (400g) tins chopped tomatoes
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon tomato puree, or more to taste

    Method
    Prep:20min  ›  Cook:30min  ›  Extra time:20min resting  ›  Ready in:1hr10min 

    1. Heat 1 tablespoon oil in a multi-functional pressure cooker (such as Instant Pot®) set on the Saute function. Add beef mince; cook and stir until browned, about 5 minutes. Season with salt and pepper. Drain beef and transfer to a bowl.
    2. Heat 1 teaspoon oil in the pot. Add onion, carrots, celery, red pepper and garlic. Cook until soft, about 5 minutes. Add chilli powder, cumin and crushed chilli flakes; cook until fragrant, 1 to 2 minutes.
    3. Pour beef stock into the pot; scrape the browned bits of mince off the bottom of the pot. Stir in cooked beef and beans. Add diced tomatoes but do not stir. Close and lock the lid. Select Bean/Chilli function; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
    4. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Stir in lemon juice and tomato puree. Let sit for 10 minutes before serving.

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