From: https://www.pressurecookrecipes.com/instant-pot-chili/#recipe
Servings: 4-6
- 1 - 1 ½ pound ground beef
- 1 medium onion , diced
- 4 garlic cloves , minced
- 2 cans (540ml/19oz) red kidney beans , drained and rinsed
- 3 tablespoons (49g) tomato paste
- 1 can (28oz) crushed tomatoes
- 1 - 2 tablespoons (8g - 16g) chili powder (depends on your chili powder’s spiciness and preference)
- 1 tablespoon (6g) cumin seed , ground
- 1 teaspoon (1g) dried oregano
- 1 tablespoon (15ml) olive oil
- Brown sugar, kosher salt, black pepper to taste
Umami Chicken Stock Mixture:
- 1 cup (250ml) unsalted chicken stock
- 2 tablespoons (30ml) fish sauce (can substitute with regular soy sauce)
- 1 tablespoon (15ml) regular soy sauce
- 1 teaspoon (2.5g) unsweetened cocoa powder
Brown Ground Beef: Heat up Instant Pot using Sauté More function. Wait until indicator says HOT.Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure to coat the oil over whole bottom of the pot.Add ground beef in Instant Pot. The ground beef will start to release moisture. At the 5-minute mark, remove the ground beef juice. Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
Mix Chicken Stock Mixture: While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) regular soy sauce, and 1 tsp (2.5g) unsweetened cocoa powder in a 500ml measuring cup.
Sauté Onion, Garlic and Spices: Add diced onions, minced garlic, 1 tbsp ground cumin seed, 2 tbsp chili powder, 1 tsp dried oregano. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.
Deglaze: Pour in ½ cup (125ml) of the Umami Chicken Stock Mixture, fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Mix the brown bits with the stock mixture.
Pressure Cook Chili: Pour in the remaining Umami Chicken Stock Mixture. Add 2 cans of drained red kidney beans. Mix well. Add 3 tbsp (49g) tomato paste and 1 can of crushed tomatoes with all the juice on top. Do not mix
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 10 minutes + Natural Release. Open the lid carefully.
Reduce and Season: If the chili is too runny, give it a quick stir and cook for another few minutes using the Sauté mode.
Taste and season with brown sugar (we used 1 tbsp), kosher salt and black pepper.
Mix Chicken Stock Mixture: While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) regular soy sauce, and 1 tsp (2.5g) unsweetened cocoa powder in a 500ml measuring cup.
Sauté Onion, Garlic and Spices: Add diced onions, minced garlic, 1 tbsp ground cumin seed, 2 tbsp chili powder, 1 tsp dried oregano. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.
Deglaze: Pour in ½ cup (125ml) of the Umami Chicken Stock Mixture, fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Mix the brown bits with the stock mixture.
Pressure Cook Chili: Pour in the remaining Umami Chicken Stock Mixture. Add 2 cans of drained red kidney beans. Mix well. Add 3 tbsp (49g) tomato paste and 1 can of crushed tomatoes with all the juice on top. Do not mix
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 10 minutes + Natural Release. Open the lid carefully.
Reduce and Season: If the chili is too runny, give it a quick stir and cook for another few minutes using the Sauté mode.
Taste and season with brown sugar (we used 1 tbsp), kosher salt and black pepper.
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