(Total Time: 35 MIN| Serves: 4)
Ingredients:
For chili:
1 lb ground beef
½ small onion, finely chopped
2 medium-sized red bell peppers, chopped
1 cup tomatoes, finely chopped
3 cups beef broth
3 tbsp olive oil
Spices:
1 tsp salt
½ tsp black pepper, freshly ground
1 tsp cumin powder
½ tsp smoked paprika
¼ tsp garlic powder
Directions:
Plug in the instant pot and press the ‘’Sauté’’ button. Grease the inner pot with oil and heat up.
Rinse the meat under cold running water and generously sprinkle with some salt. Add to the pot and cook for 4-5 minutes, stirring constantly.
Now add onions and bell peppers. Continue to cook for another 1-2 minutes. Finally, add the remaining ingredients and give it a good stir.
Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and cook for 20 minutes on high pressure.
When done, release the pressure naturally and open the lid. Serve immediately.
Per Serving (Calories 360| Total Fats 18.9g | Net Carbs: 6.3g | Protein: 39.1g |Fiber: 1.5g)
