Instant Pot Chili

Name: Instant Pot Chili Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: 1 tsp Canola Oil; 1 lb Lean Ground Sirloin 10% Fat; 1 cup Red Onion Raw (1/4 cup 40g or 1.4oz); 2 cup chopped Carrots raw; 1 Can Bean Medley canned Unico (Drained); 1 Can Tomato chopped canned (400g) (by LUNALIFE); 1 can (6 oz) Tomato Paste; 8 gram Spice - Granulated Garlic (1 tbsp) (by SNCNFC); 0.5 tsp Lawry's Season Salt; 2 tsp Lea & Perrins Worcestershire Sauce; 1 tbsp Chili powder; 1 dash Salt & Pepper

Minutes to Prepare: 10
Minutes to Cook: 35

Number of Servings: 8

Ingredients

1 tsp Canola Oil 1 lb Lean Ground Sirloin 10% Fat 1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 2 cup, chopped Carrots, raw 1 Can Bean Medley, canned, Unico (Drained)1 Can Tomato chopped canned (400g) (by LUNALIFE) 1 can (6 oz) Tomato Paste 8 gram Spice - Granulated Garlic (1 tbsp) (by SNCNFC) 0.5 tsp Lawry's Season Salt 2 tsp Lea & Perrins, Worcestershire Sauce 1 tbsp Chili powder 1 dash Salt & Pepper

Directions

Click (Saute) button on Instant Pot, add oil and meat. Saute until meat is browned. Add onions, carrots and saute for 5 minutes.

Once browned, add rest of ingredients and stir to combine. Click (Cancel) button and then (Meat/Stew) button. Leave time set to 35 minutes, set lid and close steam vent.

Cook until time ends and Instant Pot changes to "Keep Warm", allow pressure to release naturally. Open pot and stir well, season as needed.

Best is served with cheddar cheese, sour cream and tortilla chips.

Serving Size:�Makes 6 - 8 Services

Servings Per Recipe: 8

Nutritional Info Amount Per Serving