Instant Pot Tex-Mex Chili

Instant Pot Tex Mex Chili

Miz Helen's Kitchen

Ingredients

2 pounds chuck stew meat

1 medium onion, chopped

3 cloves garlic, minced

1 (15 ounce) can tomato sauce

2 (15 ounce) cans pinto beans, drained

1 (14.5) can diced tomatoes, undrained

1 (10 ounce) can tomatoes and green chili's, undrained

1 (1 ounce) package Tex-Mex Style Chili Seasoning

1 cup beef broth

Garnish

green onions, chopped, sour cream

Directions

Select saute on the Instant Pot, select normal.

Cook the stew meat, onion and garlic about 12 minutes until the meat is browned and the onions are tender. Press Cancel

Add the tomato sauce, pinto beans, diced tomatoes, green chili's and tomatoes. Mix the Tex-Mex Seasoning Mix with the beef broth then add to the Instant Pot.

Secure the lid on the pot.

Close the pressure-release valve.

Select manual and cook at high pressure for 10 minutes.

When the cooking is complete, use the natural release to depressureize.

Garnish

With chopped green onions and a dollop of sour cream.