Ingredients
Scale
- 2 lbs ground beef
- 31 oz (2 15.5 oz cans) red kidney beans, rinsed and drained
- 28 oz (3 1/2 cups) red salsa
- 3 1/2 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp. dried oregano
- 1/4 tsp. cayenne pepper
Instructions
- Turn the Instant Pot to Saute on normal and brown the beef.
- Add the red kidney beans, red salsa, chili powder, cumin, oregano and cayenne pepper to the pot and stir.
- Press “off/warm” and close the lid on the Instant Pot and set the knob to sealing.
- Cook for 10 minutes on High Pressure.
- Do a 15 minute Quick Release (wait 15 minutes after the chili has finished cooking and carefully turn the knob to vent).
- Stir and let sit for 5-10 minutes before serving.
Notes
tools
- Instant Pot pressure cooker
Use your preferred brand of salsa, or a homemade recipe. Salsas with “chipotle” in the name work well in this chili.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Pressure Cooker
- Cuisine: American
