Instant Pot Chili

Ingredients

• 1 - 1 1/2 lb ground beef
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 cans (19 oz) red kidney beans, drained and rinsed
• 3 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 - 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar (optional)
• 1 cup unsalted chicken stock
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp unsweetened cocoa powder
• Brown sugar, kosher salt, and black pepper to taste

Garnishes

• Lime wedges
• Sour cream
• Jalapeño, sliced
• Green onions, sliced
• Cheddar cheese, shredded

Instructions

1. Heat Instant Pot using the Sauté More function until hot. Add olive oil to coat the bottom. Season ground beef with salt and pepper, then add to pot. After about 5 minutes, drain the released juice into a bowl and reserve. Continue browning the beef another 5-7 minutes until crispy.
2. Mix chicken stock, fish sauce, soy sauce, and cocoa powder in a measuring cup.
3. Add onions, garlic, cumin, chili powder, and oregano to the pot with the beef. Sauté 5 minutes, stirring frequently, until fragrant.
4. Pour in half the stock mixture and scrub the bottom with a wooden spoon to release all the browned bits.
5. Add the reserved beef juice, remaining stock mixture, kidney beans, and tomato paste. Top with crushed tomatoes — do not stir (layering prevents a burn notice).
6. Close lid, seal, and pressure cook on High for 10 minutes. Natural release.
7. Open and stir everything together. If the chili is too runny, use the Sauté function to reduce. Season with brown sugar, salt, pepper, and vinegar if using.
8. Serve with desired garnishes.