Good Lifestyle

Everyone does not like beans in their Chile. Although I do not be one of those people, I know that few people who believe they have beans in Chile is a cardinal sin. Because I made my fair share of Chile's recipes with beans in them (like thatCopyCat Wendy Chile Recipe), I thought for this recipe of Chili Pot Instant Pot, I will keep it at low glucidity and let the beans. Not only for those who are trying toLow carbohydrate dietBut for all these enemies of beans that believe that a bobbin of black beans or kidney beans should never burn the holy presence of a pot of Chile.

So, if you are one of those people who can not bear beans in Chile, I dedicate this instant cheekbone recipe.

Ingredients

1 tablespoon. olive oil
2 cloves of garlic, minced
1 onion, diced
1 green pepper, diced
2 pounds. Ground beef
2 tablespoons. chili powder
2 tsp. paprika
2 tsp. cumin
2 tsp. salt
1/2 TSER. pepper
2 15 oz. Tomato sauce cans
2 10 oz. dice tomato cans and green chiles

How to do it

1. Turn on the jumped function for the snapshot. Once hot, pour the olive oil into the snapshot.
2. Cook the chopped garlic, then onions and peppers for 3 minutes.
3. Add the chopped beef. Sprinkle in chili powder, paprika, cumin, salt and pepper. Bake until the beef is no longer pink, about 5 to 7 minutes.
4. Pour into tomato sauce and dice tomatoes with green mu. Mix, then place the lid on the snapshot.
5. Switch to the manual (pressure cooking) and cook high pressure for 20 minutes. Let it depressurize naturally for 10 minutes, then release the rest of the pressure.
6. Serve with grated cheese and sour cream, or any other desired trim.

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