Instant Pot Beef Chili

 Ingredients

• 2 tablespoon canola oil
• 1 large yellow onion, diced
• 1 medium red bell pepper, diced
• 1 jalapeno pepper, seeded and diced (optional)
• Kosher salt and freshly ground black pepper
• 2 tablespoon tomato paste
• 6 garlic cloves, minced
• 1 kg ground beef
• 3 tablespoon chili powder
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• ¼ teaspoon cayenne pepper (if not using jalapeno pepper)
• 400gr can diced tomatoes, drained
• ½ cup beef stock
• 1 teaspoon soy sauce
• 4 teaspoon apple cider vinegar

Instructions

1. Turn the Instant Pot to saute. Once the metal insert is hot, add the canola oil, then add the onion and peppers. Season with salt and pepper, and saute for two to three minutes, until softened.
2. Add the tomato paste and garlic, and saute, stirring constantly, until fragrant, about a minute.
3. Add the ground beef, and cook until brown, stirring occasionally.
4. Once the beef is fully browned, add the chili powder, oregano, cumin and cayenne (if using). Then stir in the fire-roasted tomatoes, beef stock, soy sauce and vinegar.
5. Place the lid on the Instant Pot, turn to lock in place, and make sure the valve is set to "Seal" and set the timer to cook on high pressure for 15 minutes.
6. Once the timer goes off, allow the pressure to vent naturally for 10 minutes, then carefully turn the valve to "Vent" and release the remaining pressure.
7. Scoop the chili into bowls and garnish as desired.

Source: The Redhead Baker