Instant Pot Chili is an easy one pot dish. This recipe uses beef, beans, salsa and spices to give it a truly awesome taste – perfect for tailgating, serving at a bbq cookout, topping chili dogs or as frito pie!
2 lbs ground beef
31 oz (2 15.5 oz cans) red kidney beans, rinsed and drained
28 oz (3 1/2 c.) red salsa
3 1/2 TB chili powder
1 TB cumin
1 tsp. dried oregano
1/4 tsp. cayenne pepper
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.
Close the lid on the Instant Pot and set the knob to sealing. Press “off/warm” and then 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.
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