Instant Pot Chili
https://www.pressurecookrecipes.com/instant-pot-chili/
Equipment
- Instant Pot
Ingredients
- 600 g Ground beef
- 1 Onion diced
- 4 cloves Garlic minced
- 2 cans Red kidney beans 540ml/19oz, drained and rinsed
- 3 Tbsp Tomato paste
- 1 can Crushed tomatoes 28oz
- 2 Tbsp Chili powder
- 1 Tbsp Ground cumin
- 1 tsp Dried oregano
- 1 Tbsp Olive oil
- 1 Tbsp Apple cider vinegar
- Brown sugar
- Kosher salt, black pepper to taste
Umami Chicken Stock Mixture
- 1 cup Unsalted chicken stock
- 2 Tbsp Fish sauce
- 1 Tbsp Regular soy sauce
- 1 tsp Unsweetened cocoa powder
Optional Garnish
- Lime
- Sour cream
- Jalapeno pepper diced and seeded
- Green onions
- Cheddar cheese
Instructions
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 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 and reserve it in a small mixing bowl.
- 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 unsalted chicken stock, fish sauce, regular soy sauce, and unsweetened cocoa powder in a 500ml measuring cup.
Sauté Onion, Garlic and Spices
- Add diced onions, minced garlic, ground cumin seed, chili powder, dried oregano. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.
Deglaze
- Pour in ½ cup 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
- Add in the reserved beef juice (from Step 1).
- Pour in the remaining Umami Chicken Stock Mixture.
- Add drained red kidney beans. Mix well.
- Add tomato paste and 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, kosher salt and black pepper.
- Optional: Add 1 tbsp of apple cider vinegar. Note that the vinegar will significantly change the flavor profile.
- Garnish chili with optional ingredients. Serve over your favorite side dishes.
- DONE!