Instant Pot Chili

Macros (makes 6 servings):

Protein: 54
Carbs: 64
Fat: 65
Calories: 1,057

Grocery List:

• Ground beef (3 lbs)
• Olive oil (2 TBSP)
• Onion (1)
• Garlic (2 TBSP)
• Pinto beans (one 16 oz can)
• Kidney beans (one 16 oz can)
• Tomato sauce (28 oz)
• Beef broth (2 cups)
• Fire-roasted tomatoes (two 15 oz cans)
• Shredded cheddar (8 oz package)
• Sour cream (8 oz container)
• Green onion
• Fritos (one 9 oz bag)
• Seasonings: chili powder (3 TBSP), cumin (1 TBSP), oregano, cayenne, salt, pepper

Directions:

1. Dice your onion
2. To your instant pot, add the onion, olive oil, and garlic. Cook on the sauté setting until onions are translucent.
3. Add the ground beef to the instant pot along with some salt & pepper. Cook until no more pink. Drain & set aside
4. To the instant pot, add both cans of beans, tomato sauce, beef broth, fire-roasted tomatoes, and all seasonings.
5. Mix in the beef and onion mixture (note: the instant pot will be near its maximum capacity)
6. Cook on high pressure for 15 minutes and then instant release the pressure
7. Allow the chili to cool for ~1 hour
8. Add to a meal prep container. Top with Fritos, sour cream, cheddar, and green onion