Ingredients
6
6 servings
- •1 tablespoon vegetable oil
- •1.5 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
- •0.25 teaspoon ground cumin
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 551
- Carbohydrate: 62g
- Fat: 19g
- Fiber: 17g
- Protein: 40g
- Sugar: 13g
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