INSTANT POT BEEF CHILI RECIPES

Steps:

• Add the oil to the liner of a 6- or 8-quart Instant Pot and set to sauté. Add the beef then sprinkle with cumin, chili powder, and 1 teaspoon of salt. Cook, stirring often to break up the meat, until browned, about 7 minutes. Stir in onion and garlic; cook, stirring often, until onion is slightly softened, about 3 minutes more.
• Add the beef stock to the Instant Pot, stirring to release any browned bits from the bottom of the liner. Gently stir in the remaining 1 teaspoon salt, beans, tomatoes, tomato paste, and chipotle puree, if using. Press the cancel button to reset the Instant Pot.
• Cover the Instant Pot with the lid and lock it into place. Seal the steam release handle. Select high pressure and set the timer for 14 minutes. When the timer is up, let it rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam.
• Give the chili a good stir to recombine all of the ingredients. Serve topped with cheese, sour cream, green onion, and corn chips.

Steps:

• Place beef in large resealable bag. Add corn starch; close bag tightly and shake to coat beef. Heat oil in Instant Pot on SAUTÉ setting. Add beef to pot; cook and stir 3 minutes. Remove beef from pot. Add water; stirring with whisk to remove browned bits from bottom of pot. Stir in brown sugar, soy sauce and Seasoning Mix until well blended. Return beef to pot. Close lid. Set Valve to Seal.
• Select PRESSURE COOK (MANUAL); cook 7 minutes on HIGH PRESSURE. When done, quick-release pressure. Open lid once pressure inside pot is completely released. (Check manufacturer’s manual for safe operating instructions.) Stir in green onions.