40 minutes OR LESS

Marukan Instant Pot Chili

Warm up your taste buds with this amazing chili recipe!

40 minutes
8 Servings
Beef:
1 lb.
Ground Beef
1 tsp
Minced Garlic
Chili:
1 Tbsp
Minced Garlic
1
White Onion, diced
1 Can (15 oz)
Kidney Beans, drained
1 Can (15 oz)
Black Beans, drained
1 Can (6 oz)
Tomato Paste
1 Can (15 oz)
Crushed Tomatoes, with juice
1 Cup
Beef Stock
1 tsp
Worcestershire Sauce
1 Tbsp
Chili Powder
1 tsp
Cumin
1 tsp
Oregano
1 tsp or to taste
Garlic Powder
1 tsp
Onion Powder
1 Tbsp
Salt
1/2 Tbsp
Pepper
For Garnish
Shredded Cheddar Cheese
For Garnish
Sour Cream
For Garnish
Cilantro

INSTRUCTIONS

Set Instant Pot to “sauté”. Grease pot with cooking spray and add the beef. Cook until beef has browned, making sure to crumble the beef as it cooks. Turn off Instant Pot, remove beef and rinse out pot. Next turn the Instant Pot back on and set to sauté. Then add the garlic and onion. Cook until tender (4-6 minutes). Then add in all remaining ingredients: beans, tomato paste, crushed tomatoes, beef stock, rice vinegar and mix together. Then add the Worcestershire sauce, spices and mix together. Close the Instant Pot, turn the pressure release knob to “sealing”, select “manual” mode and set time to 18 minutes. After 18 minutes, quick release pressure by turning knob from “sealing” to “venting”.

 

Serve with desired amount of sour cream, cilantro and shredded cheese – enjoy!

 

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