Instant Pot Southwest Black Bean Chili

2 pounds ground beef

1 Medium onion, chopped

1 poblano chili seeded and diced

1 chipotle pepper in adobo sauce, from 7oz can, chopped

1 teaspoon minced garlic

1 tablespoon smoked paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon ancho chili powder

1 teaspoon sea salt

¼ teaspoon cayenne pepper

1 28 ounce can diced tomatoes undrained

1 ½ cups beef or chicken broth

1 can black beans, rinsed & drained

2 tablespoons red wine vinegar

Finley diced red onion and rough chopped cilantro, for garnish

Place Instant Pot on sauté

Add ground beef and cook until the meat is brown, breaking it up with the back of a spoon.

Add the onion, and poblano chili and chipotle pepper, cook for about 5 minutes.

Add the garlic and cook for 30 seconds longer.

Sprinkle the mixture with smoked paprika, cumin, oregano, salt, cayenne pepper and ancho chili powder.

Stir in tomatoes, broth, red wine vinegar & black beans.

Put the lid on, making sure that the steam valve is sealed. Set the cooker to high pressure for 20 minutes. Let it stand for 40 minutes.

When finished do a QR, stir, serve , garnish & enjoy

Adapted from Kicking Carbs Low Carb Chili

Leave out the black beans to make it low carb

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