Ingredients
Scale
- 1 pound lean ground beef
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup bell peppers, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
Instructions
- Set the Instant Pot to sauté mode. Add diced onion, bell peppers, and minced garlic; cook for 3-5 minutes until softened.
- Add ground beef; use a wooden spoon to break apart and brown for about 5-7 minutes.
- Stir in chili powder and cumin; toast for 1 minute.
- Add canned tomatoes (with juices) and drained kidney beans; mix well.
- Secure the lid and set the valve to sealing position. Select manual high pressure setting and cook for 15 minutes.
- After cooking, perform a quick release by flipping the valve, then open the lid.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 23g
- Cholesterol: 70mg