Instant Pot Tex Mex Chili
I finally got a hair up my butt, and made a yummy Instant Pot Tex Mex Chili! Yes, I've had my Instant Pot for a while now, but I've not ever really used it a lot like a should have. Well, Lo and Behold…I totally wasn't in the mood to cook dinner tonight. I wanted the pain of cooking to be done and over with, as I seriously just did 6 loads of laundry, washed the dishes, and cleaned the house up a bit. But you know kids, there's something about them that they just HAVE to eat at least 5 to 6 times a day. A DAY!
Then I was like…screw this. I'm totally using my Instant Pot to make some Tex Mex chili, yo! Yes, I actually said the word “yo” aloud. I'm showing my 90's kids true colors. The 90's were totally amazing. You're welcome current generation!
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But back to the food.
The chili came 0ut rich and hearty. Just like I love it to be!
Here's the quick and easy and recipe! (Photo tutorial for the visually inclined is below).
Instant Pot Tex Mex Chili
Ingredients
- 1 1/2 pounds of ground beef
- 28 oz can of crushed tomatoes
- 2 cans dark red kidney beans
- 2 cans small red beans
- 2 cans cannellini beans
- 1 can Rotel diced tomatoes and green chiles
- 1 6 oz can tomato paste
- 2 packets McCormick Chili Tex Mex
- 1 teaspoon garlic powder
- 2 teaspoons of sea salt
- 1 cup water
Instructions
- Set your Instant Pot to Saute
- Once the pot is hot, add ground beef.
- Once browned, then add McCormick's Chili Tex Mex Seasoning.
- Mix well and add water.
- Then add Rotel, crushed tomatoes, and tomato paste on top. Stir well.
- Add in all of your beans and give it a good mix.
- Then add your Instant Pot lid, make sure vent is set to seal and add 10 minutes to your IP on manual.
- Once time is up, let your Instant Pot naturally release.
- Once released, open your Instant Pot, stir and enjoy your chili!
This looks super yummy! I can’t wait to get my Instapot so I can try this out!