Chili con carne from the Instant Pot

Ingredients for 6 servings:

• 1 kg minced beef
• 800 g kidney beans, washed and drained
• 400 g corn, from the can, drained
• 800 g tomatoes, chopped
• 1 large onion(s), diced
• 200 ml tomato juice
• 2 tbsp chili powder
• salt and pepper
• 1 tsp oregano or Mexican oregano
• 150 ml water or broth
• 2 tbsp rapeseed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

quick and tasty

Sauté the onions and ground beef with 1 tablespoon of chili, salt, and pepper in the Instant Pot on Saute or High Pressure. Deglaze with the tomato juice and reduce. Add the beans, corn, tomatoes, and oregano to the pot and stir in the broth. Place the lid on the Instant Pot and cook on Steam or High Pressure for 7 minutes. Quickly de-steam the Instant Pot and season with the remaining chili, if desired. We generally only serve the chili with bread. Tip: Because of the prior sautéing, the pot needs about 5 minutes to build up pressure and another 7 minutes to cook.