Directions for: Instant Pot Pumpkin Beef Chili
Ingredients
1 Tbsp olive oil
1 small onion, finely sliced
1 lb(s) lean ground beef
1 Tbsp chili powder
tsp paprika
tsp pumpkin pie spice
1 tsp Knorr Selects Beef Bouillon Powder
1 cup water
1 lb(s) butternut squash, diced
1 can (540 mL) no salt added red kidney beans, drained and rinsed
1 can (796 mL) no salt added diced tomatoes
1 each red & yellow pepper, cored and diced
cup cup roughly chopped cilantro
Directions
1. Turn the Instant Pot to the Saut function.
2. Add olive oil to the pot. Add onion and ground beef and cook, breaking up meat with a wooden spoon, until no longer pink and onions are starting to soften, about 5 minutes.
3. Add chili powder, paprika, pumpkin pie spice, Knorr Selects Beef Bouillon Powder, water, kidney beans, tomatoes, diced peppers and butternut squash. Place lid on instant pot and set to manual at high pressure for 20 minutes.
4. Allow the pressure to release naturally or use the quick release valve on the instant pot, waiting until the float valve has sunk down before opening. Sprinkle with cilantro before serving.
Source and Credits
Knorris a registered trademark of Unilever Canada Inc.
See more: #readyin30, Beef, Comfort Food, Dinner, Fall