I'm always getting requests for more Instant Pot recipes, so here's one that's become a HUGE favorite in our house.
What makes this chili different from all the others out there? After the meat gets gorgeous and browned with spices, you add a deeply, richly flavored chicken stock. Now, don't shy away from the ingredients in the stock. You add fish stock and soy sauce. Yep, you read that correctly.
But, don't worry, your chili won't taste like fish or overly salty. These 2 ingredients, combined with the spices, create an umami bomb. It's a deep, rich, smokey earthy flavor that wraps you up like your favorite cozy blanket and makes you want to dive your spoon in for another bite.
And if you're looking for the perfect cornbread, this jalepeño cornbread would be ahhhhmazing with this chili.