Instant Pot Chili
Chili any day of the week, using an Instant Pot to blend flavours intensely in a relative blink of an eye. Deepen the umami flavours with oyster or fish sauce and soya sauce. Want to use those dried kidney beans at the back of the cupboard? Twenty minutes in the Instant Pot and they're ready to use. If you want to add extra heat, check out the original recipe on Amy + Jackie's Pressure Cooker Recipes.
Time: 45 minutes
Serves 4
Ingredients for the Chili
1 pound – 1 ½ pound ground beef
1 medium onion, diced
4 garlic cloves, minced
1 can (28oz/828 ml) crushed tomatoes
2 cans (540ml/19oz) red kidney beans, drained & rinsed or equivalent in dried and soaked kidney beans
1 – 2 tablespoons (8g – 16g) chili powder (depends on your chili powder’s spiciness & preference)
1 tablespoon (6g) cumin
1 teaspoon (1g) dried oregano
1 tablespoon (15ml) olive oil
Salt and pepper to taste
Optional: 1 tablespoon (15ml) apple cider vinegar, brown sugar,
Ingredients for the Umami Chicken Stock Mixture
1 cup (250ml) chicken stock
2 tablespoons (30ml) fish or oyster sauce
1 tablespoon (15ml) soy sauce
3 tablespoons (49g) tomato paste
1 teaspoon (2.5g) unsweetened cocoa powder
Method
Make the Umami Chicken Stock Mixture by combining the chicken stock, oyster/fish sauce, soya sauce, tomato paste and cocoa in a cup or bowl. Set aside.
Chop the onion and garlic. Set aside. Season the ground beef with salt and pepper.
Heat the Instant Pot using the Saute setting. Add olive oil and swirl to all sides. Put in the ground beef and let cook, turning often, for 5 minutes. Drain off the meat juices in a bowl and reserve for later use.
Cook the ground beef through until browned, turning often, another 2-3 minutes. Add the onion, cook for 1-2 minutes, then add the garlic and cook another minute more. Add the cumin, chili and oregano and mix thoroughly into the meat for about 2 minutes so the flavours are absorbed.
Pour in half of the Umami Chicken Broth and stir, scraping up all brown bits on the bottom of the cooking pot. Add the meat juices, stir, then add the rest of the Umami Chicken Broth. Stir.
Add the drained kidney beans. Mix well.
Pour the crushed tomatoes on top. Do not stir. Close the lid on the Instant Pot and choosing "Manual" or "Pressure Cook, " cook on High for 10 minutes, with Natural Release.
When the pressure releases, open the Instant Pot and adjust. If the chili is too runny, cook on "Saute" to thicken. Add seasonings to taste - brown sugar, cider vinegar, salt and pepper. Serve with bread, rice, sour cream, cheese toppings, jalapeno peppers or green onions.
Chili any day of the week, using an Instant Pot to blend flavours intensely in a relative blink of an eye. Deepen the umami flavours with oyster or fish sauce and soya sauce. Want to use those dried kidney beans at the back of the cupboard? Twenty minutes in the Instant Pot and they're ready to use. If you want to add extra heat, check out the original recipe on Amy + Jackie's Pressure Cooker Recipes.
Time: 45 minutes
Serves 4
Ingredients for the Chili
1 pound – 1 ½ pound ground beef
1 medium onion, diced
4 garlic cloves, minced
1 can (28oz/828 ml) crushed tomatoes
2 cans (540ml/19oz) red kidney beans, drained & rinsed or equivalent in dried and soaked kidney beans
1 – 2 tablespoons (8g – 16g) chili powder (depends on your chili powder’s spiciness & preference)
1 tablespoon (6g) cumin
1 teaspoon (1g) dried oregano
1 tablespoon (15ml) olive oil
Salt and pepper to taste
Optional: 1 tablespoon (15ml) apple cider vinegar, brown sugar,
Ingredients for the Umami Chicken Stock Mixture
1 cup (250ml) chicken stock
2 tablespoons (30ml) fish or oyster sauce
1 tablespoon (15ml) soy sauce
3 tablespoons (49g) tomato paste
1 teaspoon (2.5g) unsweetened cocoa powder
Method
Make the Umami Chicken Stock Mixture by combining the chicken stock, oyster/fish sauce, soya sauce, tomato paste and cocoa in a cup or bowl. Set aside.
Chop the onion and garlic. Set aside. Season the ground beef with salt and pepper.
Heat the Instant Pot using the Saute setting. Add olive oil and swirl to all sides. Put in the ground beef and let cook, turning often, for 5 minutes. Drain off the meat juices in a bowl and reserve for later use.
Cook the ground beef through until browned, turning often, another 2-3 minutes. Add the onion, cook for 1-2 minutes, then add the garlic and cook another minute more. Add the cumin, chili and oregano and mix thoroughly into the meat for about 2 minutes so the flavours are absorbed.
Pour in half of the Umami Chicken Broth and stir, scraping up all brown bits on the bottom of the cooking pot. Add the meat juices, stir, then add the rest of the Umami Chicken Broth. Stir.
Add the drained kidney beans. Mix well.
Pour the crushed tomatoes on top. Do not stir. Close the lid on the Instant Pot and choosing "Manual" or "Pressure Cook, " cook on High for 10 minutes, with Natural Release.
When the pressure releases, open the Instant Pot and adjust. If the chili is too runny, cook on "Saute" to thicken. Add seasonings to taste - brown sugar, cider vinegar, salt and pepper. Serve with bread, rice, sour cream, cheese toppings, jalapeno peppers or green onions.