Instant Pot® Fall Chili recipe
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Ingredients
- 1 tablespoon olive oil 1 white onion, chopped 1 pound ground sirloin 1 tablespoon apple cider vinegar 1 (28 ounce) can diced tomatoes 1 (16 ounce) can kidney beans, drained and rinsed 8 ounces pumpkin puree 2 tablespoons ground ancho chile pepper 1 tablespoon light brown sugar 1 teaspoon ground cumin 1 teaspoon salt ½ teaspoon ground black pepper ½ teaspoon Worcestershire sauce ¼ teaspoon chipotle powder ⅛ teaspoon habanero hot sauce, or more to taste 2 drops cinnamon oil 2 drops cilantro essential oil 1 drop clove bud essential oil
Nutrition Info
- 142 caloriescarbohydrate: 13.7 gcholesterol: 19.6 mgfat: 4.4 gfiber: 4.4 gprotein: 11.4 gsaturatedFat: 1.2 gservingSize: -sodium: 528.7 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Fall Chili
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and saute until translucent, about 3 minutes, stirring frequently to prevent uneven cooking. Add ground sirloin and cook, stirring occasionally, until no longer pink, 5 to 7 minutes. Stir in vinegar and simmer for 2 minutes, stirring occasionally.
Turn off Instant Pot®. Add tomatoes, kidney beans, pumpkin, ancho chile pepper, brown sugar, cumin, salt, black pepper, Worcestershire sauce, chipotle powder, and habanero hot sauce and stir to combine. Close and lock the lid and close the vent. Select high pressure according to manufacturer's instructions, set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Stir in cinnamon oil, cilantro oil, and clove oil. Serve the chili in bowls or crocks.