Beef / Pork

Instant Pot Chili is for Dinner.

Instant Pot Chili takes 10 minutes to prepare.

Instant Pot Chili takes 35 minutes to cook.

Instant Pot Chili makes 6 servings.

The ingredients for Instant Pot Chili are:

1 pound - 1 ? pound ground beef
1 medium onion, diced
4 garlic cloves, minced
1 can (28oz) crushed tomatoes
2 cans (540ml/19oz) red kidney beans, drained & rinsed
1 - 2 tablespoons (8g - 16g) chili powder (depends on your chili powder?s spiciness & preference)
1 tablespoon (6g) cumin seed, ground
1 teaspoon (1g) dried oregano
1 tablespoon (15ml) olive oil
1 tablespoon (15ml) apple cider vinegar
Brown sugar, kosher salt, black pepper to taste

Umami Chicken Stock Mixture:
1 cup (250ml) unsalted chicken stock
2 tablespoons (30ml) fish sauce
1 tablespoon (15ml) coconut aminos
3 tablespoons (49g) tomato paste
1 teaspoon (2.5g) unsweetened cocoa powder

Optional Garnish - NOT INCLUDED IN CALORIE CALCULATION
Lime, Sour cream
Jalapeno pepper, diced and seeded
Green onions
Cheddar cheese

Here is how you make Instant Pot Chili:

Prepare the Pressure Cooker: Heat up Instant Pot - wait until indicator says HOT.Brown the Ground Beef: Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Add ground beef in pressure cooker. 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.While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) cocnut aminos, 3 tbsp (49g) tomato paste, and 1 tsp (2.5g) unsweetened cocoa powder in a 500ml measuring cup.Saut? Onion, Garlic and Spices: Add diced onions, minced garlic, 1 tbsp ground cumin seed, 2 tbsp chili powder, 1 tsp dried oregano. Saut? for about 5 minutes until the spices start to release their fragrance. Stir frequently.Deglaze: Pour in ? 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 the Chili: Add in the reserved beef juice (from Step 2). Pour in the remaining Umami Chicken Stock Mixture. Add 2 cans of drained red kidney beans. Mix well. Pour in 1 can of crushed tomatoes with all the juice on top. Do not mix. Close lid and pressure cook at High Pressure using "Manual" or "Pressure Cook" button 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 over medium heat Add 1 tbsp of Apple cider vinegar. Note that the vinegar is not required, but will significantly change the flavor profile.Serve: Garnish chili with optional ingredients. Serving Size: makes 6 hearty servings (if serving with a side or over something, can be increased to 8 servings easily)Number of Servings: 6Recipe submitted by SparkPeople user DRA89147.

The nutritional information for Instant Pot Chili is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 408.1

• Total Fat: 15.4 g
• Cholesterol: 75.0 mg
• Sodium: 1,162.5 mg
• Total Carbs: 37.0 g
• Dietary Fiber: 12.0 g
• Protein: 33.0 g