Easy Instant Pot Chili

8 servings | 423 calories / serving

Ingredients

• 1 to 1 1/2 pound ground beef
• 1 onion, diced
• 4 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 cans (19oz total) red kidney beans / black beans
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• (optional) 2 chipotle peppers, deseeded and minced with 2 tbsp adobo sauce
• 1 tablespoon cooking oil
• 1 cup (250ml) chicken stock
• 2 tablespoons (30ml) fish sauce
• 1 tablespoon (15ml) soy sauce
• 3 tablespoons (49g) tomato paste
• 1 teaspoon unsweetened cocoa powder

Preparation

1. Prep: chop onion, mince garlic, deseed and mince chipotle peppers
2. Heat up Instant Pot using Saute More, wait until it says HOT
3. Add oil, brown the ground beef
4. Mix together chicken stock, fish sauce, soy sauce, tomato paste and cocoa powder in measuring cup on the side
5. Saute onion, garlic and spices, for about 5 minutes, stirring frequently
6. Deglaze with chicken stock mixture, scrubbing the brown bits with wooden spoon
7. Add in drained beans, adobo + chopped chilies, mix well. Pour the can of crushed tomatoes on top + do not mix.
8. Close lid and Pressure cook at High Pressure for 10m, and then (at least) 10m Natural Release.
9. If chili is too runny, reduce over medium heat (saute function). Season with (brown) sugar, salt and pepper.

Notes