Instant Pot Chili
By Amy + Jacky · pressurecookrecipes.com
4 - 6
A pressure-cooked beef and kidney bean chili deepened with fish sauce, soy sauce and cocoa for umami.
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| 1 - 1 ½ pound / 450 - 680 g ground beef | Brown ground beef, reserve juices | Sauté onion, garlic & spices | Deglaze with half stock mixture | Add beef juice, stock, beans, tomatoes; pressure cook 10 min | Reduce, season with sugar & vinegar | Serve with garnishes |
| Kosher salt and black pepper, to taste (for beef) | ||||||
| 15 ml olive oil | ||||||
| 250 ml unsalted chicken stock | Mix umami chicken stock mixture | |||||
| 30 ml fish sauce (can substitute regular soy sauce) | ||||||
| 15 ml regular soy sauce | ||||||
| 2.5 g unsweetened cocoa powder | ||||||
| 1 medium onion, diced | ||||||
| 4 garlic cloves, minced | ||||||
| 6 g cumin seed, ground | ||||||
| 1 - 8 g - 16 g chili powder | ||||||
| 1 g dried oregano | ||||||
| 2 cans (540 ml) red kidney beans, drained and rinsed | ||||||
| 49 g tomato paste | ||||||
| 1 can (795 g) crushed tomatoes | ||||||
| Brown sugar, to taste | ||||||
| 15 ml apple cider vinegar (optional) | ||||||
| Lime, for garnish | ||||||
| Sour cream, for garnish | ||||||
| Jalapeno pepper, diced and seeded, for garnish | ||||||
| Green onions, for garnish | ||||||
| Cheddar cheese, for garnish |
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