(Total Time: 50 MIN| Serves: 6)
Ingredients:
For chili:
2 lbs beef fillet or another tender cut, chopped
3 onions, finely chopped
3 jalapeno peppers, chopped
1 chili pepper, finely chopped
1 cup cherry tomatoes, sliced
4 tbsp butter, melted
2 tbsp oil
4 cups beef broth
Spices:
1 tsp salt
½ freshly ground black pepper
1 tsp dried parsley
1 tsp chili powder
Directions:
Rinse the meat under cold running water and pat dry with a kitchen paper. Cut into bite-sized pieces and set aside.
Plug in your instant pot and grease the bottom of the inner pot with some oil. Two tablespoons will be enough.
Make the first layer with chopped meat. Add onions, chopped peppers, and tomatoes. Drizzle with melted butter and sprinkle with salt, pepper, parsley, and chili powder.
Pour in the broth and seal the lid. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Meat’’ button. Cook for 25 minutes.
Press the ‘’Cancel’’ button to turn off the pot. Perform a quick pressure release and open the lid.
Serve warm.
Per Serving(Calories 445| Total Fats 22.8g | Net Carbs: 5.6g | Protein: 50.2g |Fiber: 1.9g)
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