Serves:
8-10 people
Cooking Time:
10 minutes
Ingredients
- 2.5 lbs ground beef
- 1 yellow onion diced
- ½ cup beef broth
- 6 cloves of garlic minced
- 8 oz can of whole kernel corn drained
- 29 oz cans of red kidney beans rinsed and drained
- 14.5 oz can of black beans rinsed and drained
- 2 cups bell peppers, diced red, green, orange, yellow
- 3 tbs of extra virgin olive oil
- 29 oz. or 1-28 oz. canned diced tomatoes unseasoned with juice
- 6 oz can of tomato paste
- 1/4 cup of honey
- Chili Seasonings
- 2 tbs chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp ground cumin
- 1 tsp ground paprika
- 1/2 tsp cayenne pepper optional or add more if desired
- 1 tsp dried oregano
- 1/2 tsp cinnamon
- 1/2 tsp salt or to taste
- Freshly cracked pepper to taste
Instructions
- Press the saute setting on the Instant Pot. Once it reads "hot" add olive oil then crumble beef into large portions into instant pot.
- Continue to cook, tossing occasionally until cooked through, about 5 minutes longer.
- Add in onions and saute 3 minutes.
- Add garlic and the seasoning and saute about 1 minute longer.
- Pour in beef broth, tomatoes, tomato paste add the pepper, the beans, the honey. Season with salt and pepper to taste.
- Press "cancel" to turn pressure cooker off. Cover with lid and seal (make sure valve on lid is set to "sealing" position).
- Select "manual" mode (or high pressure) and set to 15 minutes.
- Once cooking is complete let pressure release naturally for 10 minutes, then use the quick release method to release any remaining pressure.
- Once steaming stops stir in corn and fresh parsley.
- Serve warm with desired toppings such as sour cream.
