Instant Pot Taco Chili
Try this Instant Pot Taco Chili recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 2 cloves garlic minced
- salt and pepper to taste
- 1 tsp oregano
- 1 onion, diced
- 1 t chili powder
- 1 t cumin
- 1 green bell pepper diced
- 1 t oil (i used avocado oil)
- 1 lb. ground beef or turkey (i used 1/2 and 1/2)
- 1 cup frozen or canned corn (if using canned corn drain first)
- 2 cans beans (i used pinto and black)
- 2 cans diced tomatoes or rotel
- 1 1/2 cups chicken or beef broth
- optional toppings: sour cream avocado, cilantro, cheese, and corn chips
- Carbohydrate 1.55286036920359 g
- Cholesterol 0 mg
- Fat 0.182313372003867 g
- Fiber 0.542067064546833 g
- Protein 0.619952058372504 g
- Saturated Fat 0.0586199837817115 g
- Serving Size 1 1 -8 (125g)
- Sodium 109.936821658728 mg
- Sugar 1.01079330465675 g
- Trans Fat 0.0261116664166416 g
- Calories 9 calories
Turn your Instant Pot to the sauté function. Add the oil and sauté the onion, peppers and garlic for a couple of minutes, until softened. Add in the meat and sauté until cooked through.Add in the rest of the ingredients and press the soup function. Change the time to 5 minutes.Once the five minutes is up press cancel and let it sit for 10 minutes.Release the pressure and let the steam vent.Season with salt and pepper. Taste and add more if needed.Serve with your favorite toppings.
