Ingredients
1 tablespoon oil
1 large onion, chopped
2 garlic cloves, minced
1 bell pepper, chopped
500 g ground beef
400 g canned diced tomatoes
400 g canned kidney beans, drained
1 tablespoon chili powder
1 teaspoon cumin
500 ml beef broth
Method
Heat the oil in the Instant Pot using the sauté setting. Add the chopped onion, garlic, and bell pepper. Cook for about 3 minutes until soft.
Stir in the ground beef. Cook until browned, breaking it apart with a spoon.
Mix in the diced tomatoes, kidney beans, chili powder, and cumin. Stir to combine everything well.
Pour the beef broth into the pot. Make sure to scrape the bottom to avoid burning.
Seal the lid and cook on high pressure for 15 minutes. Release the steam carefully before serving.
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