(Total Time: 60 MIN| Serves: 4)
Ingredients:
For chili:
1 lb ground beef
3 jalapeno peppers
1 large onion, chopped
2 garlic cloves, crushed
3 cups beef broth
3 tbsp oil
3 tbsp butter
Spices:
½ tsp salt
1 tsp ground cumin
½ tsp chili powder
Directions:
Take a sharp knife and slice each pepper down the middle. Make sure you cut them in two equal halves so the seeds and the stems can be removed easily.
Place them in a small saucepan along with salt, cumin, and chili powder. Drizzle with oil and heat up. Cook for 2-3 minutes and then add onions. Continue to cook for another 2-3 minutes. Remove from the heat and transfer to the pot.
Add the meat and garlic. Pour in the broth and stir well. Seal the lid and set the steam release handle to the ‘’Sealing’’ position.
Press the ‘’Meat’’ button,
When done, release the pressure naturally for 10-15 minutes and then move the pressure valve to the ‘’Venting’’ position to release the remaining pressure.
Carefully open the lid and stir in the butter. Chill for a while and serve.
Optionally, sprinkle with grated Parmesan cheese before serving.
Per Serving(Calories 428| Total Fats 27.2g | Net Carbs: 4.4g | Protein: 38.8g |Fiber: 1.3g)
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