Chili Nachos

By: I Love My Instant Pot Gluten Free Diet by Michelle Fagone

Chili Nachos
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 8 servings, chili powder, chopped green chiles, contributed, cook 45 min, corn tortilla chips, cream cheese, diced tomatoes, easy, garlic powder, gluten free, ground beef, ground cumin, ground pork, main course, medium green bell pepper, modern, olive oil, prep 15 min, pressure cook, roma tomatoes, salt, sauté, scallions, shredded cheddar cheese, small red onion

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

serving icon Servings
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
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.
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