Delicious Pressure Cooker Chili

READY IN: 55mins


  • 1 12 lbsground beef
  • 1mediumonion, diced
  • 4garlic cloves, minced
  • 2 (19 ounce) cans red kidney beans, rinsed and drained
  • 3tablespoonstomato paste
  • 28ouncescrushed tomatoes
  • 1 -2tablespoonchili powder
  • 1tablespooncumin seed
  • 1teaspoondried oregano
  • 1tablespoonolive oil
  • 1tablespoonapple cider vinegar (optional)
  • brown sugar, kosher salt, black pepper to taste
  • Umami Chicken Stock Mixture
  • 1cupunsalted chicken stock
  • 2tablespoonsfish sauce (or substitute equal portions of worcestershire sauce or soy sauce)
  • 1tablespoon regular soy sauce
  • 1teaspoonunsweetened cocoa powder
  • garnish with lime, sour cream, jalapeno peppers, green onions, and cheddar cheese

    Serving Size: 1 (543) g

    Servings Per Recipe:4

    Calories: 854.9

    Calories from Fat 287 g 34 %

    Total Fat 31.9 g 49 %

    Saturated Fat 11 g 54 %

    Cholesterol 115.7 mg 38 %

    Sodium 1487.8 mg 61 %

    Total Carbohydrate85.1 g 28 %

    Dietary Fiber 25.9 g 103 %

    Sugars 4.2 g 16 %

    Protein 62 g 124 %


  • Heat up instant pot using Saute More function.Wait until indicator says HOT.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • If the chili is too runny, give it a quick stir and cook for another few minutes using the Saute mode.
  • Taste and season with brown sugar, kosher salt, and pepper.
  • You may also want to add a tablespoon of apple cider vinegar.It will significantly change the flavor profile.
  • Garnish chili with optional ingredients.Serve over your favorite side dishes.
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