6 Serves
45 Mins
Set the Instant Pot to Saute mode and heat the olive oil.
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Vitamin K
8 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
64 µg / 400 µgCalcium
77 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
235 mg / 1,250 mgPotassium
833 mg / 4,700 mgSodium
594 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
6 g / 28 gSugar
6 g / 50 gSaturated Fat
5 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Add the diced onion and bell peppers to the pot, sauteing until softened.
Add the ground beef to the pot, stirring constantly to brown the meat and scrape up any browned bits from the bottom.
Turn off the Saute function. Stir in the tomatoes, tomato sauce, kidney beans, pinto beans, seasonings, and beef broth until well combined.
Secure the lid, set the vent to seal, and cook on high pressure.
Allow the pressure to release naturally before removing the lid and stirring the chili.
19
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