Instant Pot Chili

Cincinnati-Style Chili Pressure Cooker

Cincinnati-Style Chili Pressure Cooker

Ingredients

SERVES 6 – Cooker: 5- to 8-quart – Time: 8 minutes for beans, 15 minutes for chili at HIGH pressure

CHILI

• 1 cup dried kidney beans, soaked, drained, and rinsed in cold water
• 3 cups water
• 3 tablespoons oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 pound lean ground beef
• 2 cups beef broth
• 1 (14.5-ounce) can diced tomatoes in juice, undrained
• 2 tablespoons paprika
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ½ teaspoon ground coriander
• pinch ground cloves.
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon cider vinegar
• sea salt and freshly ground black pepper.

FOR SERVING

• 1 pound spaghetti, cooked
• 1 pound shredded Cheddar cheese
• chopped onions.
• cooked kidney beans.
• oyster crackers.
• bottled hot sauce.

Method

1. In a 5- to 8-quart pressure cooker, combine the soaked beans, water, and 1 tablespoon of the oil
2. Close and lock the lid
3. Set the burner heat to high
4. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
5. Set a timer to cook for 8 minutes
6. Remove the pot from the heat
7. Open the cooker with the Natural Release method; let stand for 10 minutes
8. Be careful of the steam as you remove the lid
9. The beans should be tender but still be slightly firm to the bite
10. Pour the beans and liquid into a bowl and keep warm
11. Wipe out the pressure cooker
12. Heat the remaining 2 tablespoons oil over medium-high heat until very hot
13. Add the onion and garlic and cook, stirring a few times, until they begin to soften, about 3 minutes
14. Add the beef and cook, until browned, 3 to 4 minutes
15. Spoon off excess fat
16. Stir in the broth, tomatoes and their juices, spices, cocoa, and vinegar
17. Close and lock the lid
18. Set the burner heat to high
19. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
20. Set a timer to cook for 15 minutes
21. Remove the pot from the heat
22. Open the cooker with the Natural Release method; let stand for 15 minutes
23. Season to taste with salt and pepper
24. Serve as you prefer, with hot sauce on the side

Full List of Pressure-Cooker-Chili Recipes
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