20 Minute Chilli 'sin' Carne

By: The Culinary Cartel

20 Minute Chilli 'sin' Carne
cuisine icon Course
Dinner
cuisine icon Difficulty
Medium
cuisine icon Duration
20 Minutes
cuisine icon Cooking Technique
Instant Pot Multi Pressure Cooker, Pressure Cook
cuisine icon Keywords
20 minutes, 20-minute dinners, 3 servings, and diced into rough 2cm cubes, black or kidney beans drained and rinsed, brown lentils, cheese, chilli, coconut yogurt or sour cream, coriander, dinner, garlic finely grated, hot vegetable stock, instant pot dinner recipes, instant pot multi pressure cooker, lime, medium, nachos, onion finely diced, or 1 chilli flakes, pressure cook, red onion, rice, salt, seasoning, The Culinary Cartel, tin tomatoes, to taste

serving icon Servings
3 Servings
Ingredients
  • 1 red onion
  • 1 lime
  • Chilli
  • 1 tin tomatoes
  • 1 onion finely diced
  • 3 cloves garlic finely grated
  • 2 tbsp chipotle paste replace with 1 fresh chilli or 1 chilli flakes
  • 1 tbsp old el paso taco, seasoning
  • 250 g brown lentils
  • 1 large sweet potato peeled and diced into rough 2cm cubes
  • 900 ml hot vegetable stock
  • 2 tins black or kidney beans drained and rinsed
  • Pepper to taste
  • 220 g rice
  • ½ tsp salt
  • Coconut yogurt or Sour Cream
  • coriander
  • Nachos
  • cheese
Instructions
  • Start by making your pickle, by thinly slicing a red onion and placing into a bowl or jar.
  • Add a pinch of salt and squeeze over the juice of the lime.
  • Toss everything together so that the lime coats the onion and set aside to pickle.
  • Next make the chilli: Layer the tinned tomatoes, onion, garlic, chipotle paste, taco seasoning, lentils, sweet potato and chicken stock into the inner pot. Do not stir.
  • Place a long legged trivet into the instant pot.
  • Add the rice, water and salt into a suitable bowl (we recommend stainless steel), and place on top of the trivet.
  • Secure the lid, and select Pressure Cook on high. Set the time to 5 Minutes and press Start.
  • When the cooking program has finished, allow the pressure to release naturally for 8 Minutes, then quick release any remaining pressure.
  • Open the lid, and take the rice out, fluffing up with a fork.
  • Remove the trivet, then pour the rinsed and drained beans into the chilli, and give everything a good stir.
  • Season the chilli to taste with salt and pepper.
  • Plate up the chilli, on top of the rice and garnish with pickled red onions.
  • Serve with your toppings of choice.
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