In the instant pot on the saute mode, cook and crumble the ground beef using a meat chopper, adding the onions and garlic halfway through and cooking until no longer pink, 8-10 minutes, drain any grease.
Rinse and drain all beans. Add beans corn and creamed corn to beef, along with 3/4 canned tomatoes, and half the roasted pasilla peppers, tomato sauce, the dressing and seasoning mixes and salt.
Puree remaining pasilla peppers and remaining diced tomatoes in a covered blender until smooth; stir into beef mixture
Place the lid on with the valve on seal and cook for 18-20 minutes then allow a natural release for 15 minutes. Serve with toppings as desired like Fritos, cheese, sour cream, etc.
You can roast your jalapeno over a grill or burner and then mince it with or without seeds for a kick. Chili can be stored in the refrigerator for 3-4 days.
Taco Ground Beef Instant Pot Chili
Amount Per Serving (1 bowl)
Calories 381Calories from Fat 171
% Daily Value*
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Vitamin A 1864IU37%
Vitamin C 18mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 50 of the Best Easy Soup Recipes for Families