If you love your pressure cooker – this recipe is for you! Our roasted garlic salsa + oregano olive oil are the perfect pair for amping up your regular chili. This one pot meal comes together in under 40 minutes start to finish, and it’s great for meal prepping too!
2 tablespoons Oregano Olive Oil
1 pound ground beef
1 tablespoon garlic, minced
1 cup onion, diced
1.5 cups beef stock
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon salt
1 15 oz can crushed tomatoes
1 12 oz jar Roasted Garlic Chipotle Salsa
1 15 oz can red beans, drained and rinsed
Turn your instant pot to the sautee for 10 minutes. Heat olive oil. Brown the ground meat with the diced onions and minced garlic. Add beef stock and stir, scraping browned mixture off bottom of the pan. This helps to prevent a ‘burn’ message on instant pot while cooking. Add in spices and stir. Pour tomatoes, salsa, and beans on top. Do not stir. Cook on high pressure for 10 minutes.
Let pressure release naturally, about 15 minutes, then quick release. Stir the chili and serve with avocado, cheese and and cilantro.