Instant Pot® Quick and Easy Outlaw Chili Beans recipe
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Ingredients
- 1 tablespoon vegetable oil 1 ½ pounds lean ground sirloin 1 onion, diced 3 stalks celery, diced 4 cloves garlic, minced 2 (15 ounce) cans chili beans, undrained 1 (29 ounce) can pinto beans, rinsed and drained 1 (29 ounce) can tomato sauce 2 (4 ounce) cans diced green chiles, undrained 2 tablespoons chili powder 1 tablespoon cider vinegar 1 tablespoon chile-garlic sauce (such as Huy Fong Foods®), or to taste 1 teaspoon dried oregano ¼ teaspoon ground cumin
Nutrition Info
- 550.7 caloriescarbohydrate: 62.1 gcholesterol: 79.5 mgfat: 19.1 gfiber: 17.4 gprotein: 39.6 gsaturatedFat: 6.2 gservingSize: -sodium: 2408.6 mgsugar: 13.4 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Quick and Easy Outlaw Chili Beans
Directions
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Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Coat the bottom of the pot with oil.
Cook beef until browned, about 5 minutes. Add onion, celery, and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Turn off heat. Add chili beans, pinto beans, tomato sauce, green chiles, chili powder, cider vinegar, chile-garlic sauce, oregano, and cumin. Stir well.
Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.