Chili Nachos
This appetizer is always a crowd-pleaser. And now those with gluten allergies can join in on the fun—just make sure you get the right chips. The tortilla chips need to be made from corn, either blue or yellow, instead of wheat. There are also chips made from sweet potatoes, rice, and even beans if you want some variety. And your imagination is the limit when it comes to toppings. Try diced avocado, guacamole, sour cream, jalapeño slices, or sliced black or green olives.
Servings Prep Time
8servings 15minutes
Cook Time
45minutes
Servings Prep Time
8servings 15minutes
Cook Time
45minutes
Ingredients
  • 1tbsp olive oil
  • 1 small red onionpeeled and diced
  • 1 medium green bell pepperseeded and diced
  • 1/2lb ground beef
  • 1/4lb ground pork
  • 1tbsp chili powder
  • 1tsp garlic powder
  • 1tsp ground cumin
  • 1tsp salt
  • 14.5ounces diced tomatoes1 canincluding juice
  • 4ounces chopped green chiles1 canincluding juice
  • 4ounces cream cheese
  • 1/2cup shredded Cheddar cheese
  • 2 roma tomatoesseeded and diced
  • 4 scallionssliced
  • 1bag corn tortilla chips
Instructions
  1. Press the Sauté button on the Instant Pot®. Heat oil 30 seconds. Add onion and bell pepper to pot. Stir-fry 5 minutes until onions are translucent. Add beef and pork and cook for an additional 5 minutes, using a wooden spoon to chop and stir as the meat cooks.
  2. Add chili powder, garlic powder, cumin, salt, tomatoes with juice, and chiles with juice to pot and stir to combine. Lock lid.
  3. Press the Meat button and cook for default time of 35 minutes. When timer beeps, let pressure release naturally until float valve drops and then unlock lid. Stir in cream cheese until melted and evenly distributed.
  4. Transfer chili mixture to a serving dish. Garnish with cheese, Roma tomatoes, and scallions. Serve warm with chips.