Instant Pot Chili

Ingredients

• 1 to 1 1/2 lb ground beef
• Kosher salt and freshly ground black pepper, to taste
• 1 tbsp olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 tbsp ground cumin seed
• 1 to 2 tbsp chili powder (depends on the spiciness you want)
• 1 tsp dried oregano
• 1 cup unsalted chicken stock
• 2 tbsp fish sauce (or regular soy sauce)
• 1 tbsp regular soy sauce
• 1 tsp unsweetened cocoa powder
• 2 cans (540 ml/19 oz) red kidney beans, drained and rinsed
• 3 tbsp (49 g) tomato paste
• 1 can (28 oz) crushed tomatoes, with the juice
• 1 tbsp brown sugar, or to taste
• 1 tbsp apple cider vinegar (optional)

To serve:

• Lime
• Sour cream
• Jalapeno pepper, seeded and diced
• Green onions
• Cheddar cheese

Equipment

• Instant Pot, 6 qt or larger
• Wooden spoon
• 500 ml measuring cup
• Small mixing bowl

Instructions

1. Heat the Instant Pot on Sauté More. Wait until the display says HOT.
2. Season the beef well with kosher salt and black pepper. Add the olive oil. Swirl the pot to coat the bottom.
3. Add the beef. At the 5 minute mark, spoon out the beef juice and keep it in a small bowl.
4. Let the beef brown, stirring now and then, until it is slightly crisp. This takes 5 to 7 minutes more.
5. Taste the beef. Add more salt and pepper if you want.
6. While the beef browns, mix the chicken stock, fish sauce, soy sauce, and cocoa powder in the measuring cup.
7. Add the onion, garlic, cumin, chili powder, and oregano. Sauté about 5 minutes, until the spices smell strong. Stir often.
8. Pour in 1/2 cup of the stock mixture. Scrub the bottom of the pot with the wooden spoon to lift the brown bits.
9. Add the reserved beef juice and the rest of the stock mixture.
10. Add the beans. Mix well.
11. Add the tomato paste and the crushed tomatoes with their juice on top. Do not mix.
12. Close the lid. Turn the venting knob to Sealing. Cook at High Pressure for 10 minutes.
13. Let the pressure release on its own. Then turn the knob to Venting. Open the lid when the float valve drops.
14. If the chili is thin, stir it and cook a few more minutes on Sauté.
15. Season with brown sugar (about 1 tbsp), kosher salt, and black pepper. Add the vinegar if you want it.
16. Serve with the toppings.

Notes

• Total time is 45 minutes on the source page. That includes 10 minutes at high pressure plus the natural release.
• This is not a Texas chili. It has beans and tomatoes.
• The cocoa powder does not make it taste like chocolate. It adds an earthy depth.
• The fish sauce and soy sauce add umami. They do not make the dish taste fishy.
• The source picks Red Boat fish sauce.
• 1 tbsp of apple cider vinegar changes the flavor a lot. The source tested both ways and liked both.
• Make it ahead and reheat it. Good for a crowd.
• Source: Amy + Jacky, pressurecookrecipes.com. Rated 4.97 from 697 votes.