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Ingredients

  • 2 1/2 pounds stew beef, cut into bite size pieces or large chunks
  • 1 large onion, diced
  • 4 cloves garlic , minced
  • 1 can (28oz) crushed tomatoes
  • 1 - 2 tablespoons chili powder (Use 1 tablespoon for just a slight bit of heat. If you like it spicy use 2 tablespoons)
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 tablespoon dark brown sugar
  • Salt
  • Pepper

Chicken Stock Mixture:

  • 1 cup unsalted chicken stock
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 3 tablespoons tomato paste
  • 1 teaspoon unsweetened cocoa powder

Garnishes:

  • Fresh limes, quartered
  • Sour cream
  • Jalapeno pepper, diced and seeded
  • Green onions
  • Cheddar cheese

Instructions

Make the Chicken Stock Mixture:

  • In a medium glass measuring cup, mix the stock, fish sauce, soy sauce, tomato paste, and unsweetened cocoa powder. Use a whisk to make sure it's blended well. Set aside.

Get your Instant Pot ready:

  • Press "Sauté" button and put on the medium setting. over medium high heat. Once it's hot, add 1 tablespoon olive oil and the beef.
  • Season the meat generously with salt and pepper.
  • Brown the meat, and stir occasionally with a wooden spoon.
  • When the meat is golden brown on all sides (which should happen after about 3-5 minutes) add the onion, garlic, cumin, chili powder, and oregano. Sauté for about 5 minutes, stirring often, until you can smell the fragrance of all the spices.
  • Pour in ½ cup of the Chicken Stock Mixture, and scrape up all the flavorful brown bits from the bottom of the pot with a wooden spoon. This should only take a couple of minutes.
  • Pour in the remaining Chicken Stock Mixture.
  • Add tomatoes along with their juice.
  • Close lid and pressure cook for 15 minutes. If you have the "Chili" setting, you can use this and adjust the time to 15 minutes.
  • Use the Manual Pressure release. Allow ALL the steam to release before opening the lid. This should only take about 2-3 minutes.
  • Open the lid VERY carefully!
  • If the chili hasn't thickened up, give it a quick stir and cook for another few minutes over medium heat, using the "Sauté" button.
  • Taste and season with brown sugar, and, if needed, a bit more salt and/or pepper.
  • Serve with your favorite chili garnishes -- my hubs loves his chili over rice, my son crushes tortilla chips on his, my daughter loves loads of cheese, and I'm a huge fan of fresh cilantro and sour cream.

Notes

I was inspired by this recipe and made a few tweaks of my own -- https://www.pressurecookrecipes.com/instant-pot-chili/