Recipes
Texas-Style Chili
4 servings
30-60 min
Easy
INSTRUCTIONS
- In a blender, combine the tomatoes, chipotle chile, and tortillas. Blend until smooth.
- Select Sauté/Normal on the Instant Pot®. When the pot is hot, add the oil. Once the oil is hot, add the onion and garlic. Cook, stirring frequently, for 30 seconds. Add the ground beef and break it up with a wooden spoon.
- Add the chili powder, cumin, salt, and oregano. Cook for about 30 seconds to allow the spices to bloom. Pour in the blended mixture. Rinse the blender with water and add that to the pot.
- Secure the lid on the pot and close the pressure-release valve. Select Manual/Pressure Cook and set to High Pressure for 10 minutes. When the cooking time ends, let the pot sit undisturbed for 10 minutes, then release any remaining pressure.
- Stir well to combine and serve with shredded cheese on top, if desired. Enjoy!
Notes
PER SERVING
Calories: 260
Total Fat: 13g
Saturated Fat: 4g
Sodium: 990mg
Carbohydrates: 11g
Fiber: 2g
Sugars: 4g
Protein: 23g
Calories: 260
Total Fat: 13g
Saturated Fat: 4g
Sodium: 990mg
Carbohydrates: 11g
Fiber: 2g
Sugars: 4g
Protein: 23g
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About the chef
Urvashi Pitre
Urvashi Pitre is a renowned cookbook author, blogger, and tech enthusiast who specializes in creating recipes that bring people together. Her passion for food began in her childhood home, where meals were a shared experience of love and community. With a background in client services and entrepreneurial ventures, Pitre has written several highly-rated cookbooks, focusing on simplifying cooking with gadgets like the Instant Pot and air fryer. She’s celebrated for her ability to deliver delicious, easy-to-follow recipes for home cooks.
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