30-60 min8 servingsAmerican

Chili Nachos

By Michelle Fagone

8 servings

30-60 min

Easy

Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 15 min

Cook Time: 45 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Diet: Gluten Free

Yield: 8 servings

Ingredients

1 tbsp olive oil
1 small red onion
1 medium green bell pepper
1/2 lb ground beef
1/4 lb ground pork
1 tbsp chili powder
1 tsp garlic powder
1 tsp ground cumin
1 tsp salt
14.5 ounces diced tomatoes
4 ounces chopped green chiles
4 ounces cream cheese
1/2 cup shredded Cheddar cheese
2 roma tomatoes
4 scallions
1 bag corn tortilla chips

This appetizer is always a crowd-pleaser. And now those with gluten allergies can join in on the fun—just make sure you get the right chips. The tortilla chips need to be made from corn, either blue or yellow, instead of wheat. There are also chips made from sweet potatoes, rice, and even beans if you want some variety. And your imagination is the limit when it comes to toppings. Try diced avocado, guacamole, sour cream, jalapeño slices, or sliced black or green olives.

INSTRUCTIONS

Press the Sauté button on the Instant Pot®. Heat oil 30 seconds. Add onion and bell pepper to pot. Stir-fry 5 minutes until onions are translucent. Add beef and pork and cook for an additional 5 minutes, using a wooden spoon to chop and stir as the meat cooks.
Add chili powder, garlic powder, cumin, salt, tomatoes with juice, and chiles with juice to pot and stir to combine. Lock lid.
Press the Meat button and cook for default time of 35 minutes. When timer beeps, let pressure release naturally until float valve drops and then unlock lid. Stir in cream cheese until melted and evenly distributed.
Transfer chili mixture to a serving dish. Garnish with cheese, Roma tomatoes, and scallions. Serve warm with chips.