Instant Pot Smoky Chilli
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Prep Time
15 MINS
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Cook Time
55 MINS
- KCals 375
- Carbs 32G
Ingredients
- 500 g 5% fat minced beef
- 2 medium onions, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 1 medium red pepper, deseeded and finely diced
- 1 medium green pepper, deseeded and finely diced
- 1 tbsp mild chilli powder
- 4 tbsp smoky BBQ seasoning
- 1 tsp smoked paprika
- 1 tbsp ground cumin
- 400 g tin chopped tomatoes
- 2 tbsp tomato puree
- 400 g tin kidney beans in water, rinsed and drained
- 1 tbsp balsamic vinegar
- 2 tbsp Worcestershire sauce (or Henderson's relish)
- 1 tbsp sriracha sauce
- 150 ml beef stock (1 beef stock cube dissolved in 150ml boiling water)
- low-calorie cooking spray
Instructions
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Spray the Instant Pot with low-calorie cooking spray and set to ‘sauté.’
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Add the onions and cook for 5-10 minutes until soft and golden, stirring well. Add the garlic and continue to cook for 1-2 minutes.
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Add the peppers and cook for 5 minutes. Then add the minced beef and cook for a further 4-5 minutes, until browned.
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Add the chilli powder, smoky BBQ seasoning, paprika, and cumin. Stir in and cook for 1-2 minutes.
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Add the chopped tomatoes, tomato puree, kidney beans, balsamic vinegar, Worcestershire sauce (or Henderson's relish), sriracha, and beef stock. Stir well, then cover with the lid and lock. Set the valve to 'sealing', and cook at high pressure for 30 minutes. Release the pressure, and when the valve has dropped, remove the lid.
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The chilli should be thick and rich; if it's still a little runny, set to 'sauté' and continue to cook with the lid off until reduced and thickened. Then serve!