Taco Ground Beef Instant Pot Chili

Ingredients

• 2 Pounds Ground Beef
• 1/2 Red Onion (Diced)
• 3 Cloves Garlic (minced)
• 1 Can Black Beans (15 Ounces)
• 1 Can Kidney Beans (16 Ounces)
• 1 1/2 Cups Corn (We buy the frozen roasted corn at Trader Joes)
• 1 Can Creamed Corn
• 2 Cans Fire Roasted Diced Tomatoes
• 3 Pasilla Peppers (Roasted, peeled and diced)
• 1 Can Tomato Sauce (8 ounces)
• 1 Envelope Ranch Dressing
• 1 Envelope Taco Seasoning
• Salt (To taste)
• 1 Can Tomatoes with Diced Green Chiles
• Toppings of choice (fritos, cheese, sour cream etc)
• 1 Jalapeno (blistered and minced with or without seeds. See note)

Instructions

1. 1

   In the instant pot on the saute mode, cook and crumble the ground beef using a meat chopper, adding the onions and garlic halfway through and cooking until no longer pink, 8-10 minutes, drain any grease.

2. 2

   Rinse and drain all beans. Add beans, corn and creamed corn to beef, along with 3/4 canned tomatoes, and half the roasted pasilla peppers, tomato sauce, the dressing and seasoning mixes and salt.

3. 3

   Puree remaining pasilla peppers and remaining diced tomatoes in a covered blender until smooth; stir into beef mixture

4. 4

   Place the lid on with the valve on seal and cook for 18-20 minutes then allow a natural release for 15 minutes. Serve with toppings as desired like Fritos, cheese, sour cream, etc.