Instant Pot Summer Chili
This recipe for chili is filled with vegetables readily available in the Summer months. This chili isn't heavy like your typical Fall and Winter Chili- this recipe is made with fresh veggies making it a light but flavorful meal.
Servings: 6 servings
Calories: 258kcal
Ingredients
- 1 lb ground beef*
- 1 onion diced
- 4 cloves garlic
- 1 orange pepper diced
- 1 red pepper diced
- 2 jalapeno seeded, diced
- 2 zucchini small, chopped
- 1 can fire roasted tomatoes undrained
- 1 can cannellini beans drained, rinsed
- 1 can black beans drained, rinsed
- 2 tablespoon cumin
- ½ tablespoon chili powder
- 2 tablespoon thyme
- 1 teaspoon paprika
- lime zest
- ½ cup chicken broth
- 1 cup corn kernels sweet
- Shredded cheese for serving
- cilantro garnish
Instructions
- Set Instant Pot or pressure cooker to SAUTE and brown ground beef.
- Deglaze Pot.
- Layer the peppers, zucchini, and onions on top of the beef.
- Top with the cumin, chili powder, garlic, paprika, thyme, and lime zest.
- Top with the beans.
- Pour in the chicken broth and top with the tomatoes. Do Not Stir!
- Close the lid and set to MANUAL/PRESSURE COOK for 4 minutes.
- Allow a 10 minute pressure release.
- Set the pressure cooker to SAUTE and add in the corn kernels, cook for about 3 minutes.
Notes
*By using lean ground beef, it eliminates the need to drain any fat after sauteing in the pot - making this recipe even easier!
Nutrition
Serving: 1serving | Calories: 258kcal | Carbohydrates: 13g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 203mg | Potassium: 615mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1935IU | Vitamin C: 74mg | Calcium: 68mg | Iron: 4mg
