Beef and Black Bean Chili

By: Pillsbury

Beef and Black Bean Chili
cuisine icon Cuisine
Modern
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 6 servings, beef and black bean chili recipe, can old el paso™ chopped green chiles, chili powder, chili recipe, chopped yellow onions, contributed, cook 15 min, easy, extra-lean ground beef, instant pot chili, instant pot recipe, modern, muir glen™ organic fire-roasted crushed tomatoes, prep 15 min, pressure cook, progresso™ black beans, salt, sauté, vegetable oil, water

prep icon Prep Time
15 min
cook icon Cook Time
15 min

serving icon Servings
6 servings
Ingredients
  • 1 tablespoon vegetable oil
  • 1 lb extra-lean ground beef
  • 2 cups chopped yellow onions
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1 can Muir Glen™ organic fire-roasted crushed tomatoes
  • 1 can Progresso™ black beans
  • 1 can can Old El Paso™ chopped green chiles
  • 1/2 cup Water
Instructions
  • On Instant Pot™, select SAUTE; adjust to normal. Heat oil in insert. Add beef, onions, chili powder and salt; cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked. Select CANCEL.
  • Stir in tomatoes, beans, chiles and water. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 5 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally.
Notes
  • Trademarks referred to herein are the properties of their respective owners.
  • Top with shredded Colby-Jack cheese, sour cream, chopped fresh cilantro or green onions.
    We used extra-lean ground beef in this recipe, so there’s no need to drain the beef after cooking.
    When releasing pressure naturally, it’s always a good idea to set the pressure valve to VENTING after the float valve drops down, just to be sure all of the pressure has been released.
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