Instant Pot Cincinnati Chili
It may not really be chili, but it's delicious none the less! Enjoy this easy Instant Pot Cincinnati Chili over steaming spaghetti noodles and topped with plenty of melty cheese. Onions optional!
Servings 6
Calories 521kcal
Ingredients
- 1 pound lean ground beef or ground turkey
- 2 teaspoons chili powder
- 2 teaspoons ancho chili powder
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon all-spice
- 1/4 teaspoon chipotle chili powder
- 1 green bell pepper diced
- 15 oz tomato sauce
- 1/4 cup water
- 12 oz spaghetti noodles cooked al dente
- 8 oz shredded cheddar cheese
- 1 small yellow or white onion diced
Instructions
- Set pressure cooker to sauté and once heated, cook ground beef until crumbled and cooked through (if it's too lean you can add a bit of olive oil to help keep it from sticking)
- Turn off pressure cooker and stir in seasonings, bell pepper, tomato sauce and water
- Cover and set to high pressure for 10 minutes
- Allow 5 minutes natural pressure release then perform a quick release
- Serve sauce over noodles topped with cheese and onion or as desired
Nutrition
Calories: 521kcal | Carbohydrates: 54g | Protein: 35g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 86mg | Sodium: 752mg | Potassium: 861mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2375IU | Vitamin C: 22.3mg | Calcium: 330mg | Iron: 5.2mg