Delicious Pressure Cooker Chili

Submitted by AmyZoe

"I doubled this recipe, and I'm glad I did because it was delicious. I'll post as written, but you may want more servings like I did. I found it was a little acidic so I added the brown sugar but not the apple cider vinegar. I've never added sugar to chili before. I used half ground turkey and half ground pork, but any ground meat will work. I also used worcestershire sauce as a substitute for fish sauce, but you can also use soy sauce. I thought the lime garnishment would be odd, but after I added the sugar I appreciated the lime. Recipe courtesy of www.pressurecookrecipes.com Amy + Jacky."

 

• Ready In: 55mins
• Ingredients: 17
• Serves: 4-6

ingredients

• 1 1⁄2 lbs ground beef
• 1 medium onion, diced
• 4 garlic cloves, minced
• 2 (19 ounce) cans red kidney beans, rinsed and drained
• 3 tablespoons tomato paste
• 28 ounces crushed tomatoes
• 1 -2 tablespoon chili powder
• 1 tablespoon cumin seed
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar (optional)
• brown sugar, kosher salt, black pepper to taste

• Umami Chicken Stock Mixture

• 1 cup unsalted chicken stock
• 2 tablespoons fish sauce (or substitute equal portions of worcestershire sauce or soy sauce)
• 1 tablespoon regular soy sauce
• 1 teaspoon unsweetened cocoa powder
• garnish with lime, sour cream, jalapeno peppers, green onions, and cheddar cheese

directions

1. Heat up instant pot using Saute More function. Wait until indicator says HOT.
2. Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tablespoon olive oil to instant pot. Ensure the oil coats entire bottom of pan.
3. Add ground beef to instant pot. The ground beef will start to release mixture. 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 to 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
4. Mix chicken stock mixture: While the ground beef is browning, mix 1 cup unsalted chicken stock, 2 tablespoons fish sauce, 1 tablespoon regular soy sauce, and 1 teaspoon unsweetened cocoa powder in a 500 ml measuring cup.
5. Add onions, minced garlic, 1 tablespoon ground cumin seed, 2 tablespoons chili powder, and 1 teaspoon dried oregano. Saute for about 5 minutes until the spices start to release their fragrance. Stir frequently.
6. Pour in 1/2 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.
7. Add in the reserved beef juice. Pour in the remaining Umami Chicken Stock Mixture. Add 2 cans of drained red kidney beans. Mix well. Add 3 tablespoons tomato paste and 1 can of crushed tomatoes with all the juice on top. Do Not Mix.
8. With venting knob in Venting Position, close the lid, then turn venting knob to Sealing Position. Pressure cook at High Pressure for 10 minutes plus Natural Release. Open the lid carefully.
9. If the chili is too runny, give it a quick stir and cook for another few minutes using the Saute mode.
10. Taste and season with brown sugar, kosher salt, and pepper.
11. You may also want to add a tablespoon of apple cider vinegar. It will significantly change the flavor profile.
12. Garnish chili with optional ingredients. Serve over your favorite side dishes.