Instant Pot Chili Con Carne
Ingredients:
3 tbsp Ancho chili powder
2 tbsp chili powder
2 tbsp brown sugar (packed) light or dark
2 tbsp ground cumin
1 tbsp dried oregano
2 tsp dried oregano
kosher salt
4 lbs boneless beef chuck roast trimmed and cut into 1 inch to 1 1/2 inch chunks
3 tbsp grape seed oil or another neutral oil
1 large yellow onion finely chopped
6 medium garlic cloves finely chopped
14 1/2 oz canned diced fire-roasted tomatoes
4 chipotle chilies in adobo sauce finely chopped, plus 3 tbsp adobo sauce
2 cups tortilla chips finely crushed
Directions:
In a large bowl, stir together both chili powders, the sugar, cumin, oregano and 2 tsp salt. Add the beef and toss until evenly coated; set aside.
On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomato paste and cook, stirring, until the tomato paste is well browned, about 3 minutes. Stir in the tomatoes with their juice, the chipotle chilies and adobo sauce and 1 cup water, scraping up any browned bits. Add the beef; stir to combine, then distribute in an even layer.
Press Cancel, lock the lid in place and move the pressure valve to Sealing.
Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 50 minutes.
When pressure cooking is complete, let the pressure reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting.
Press Cancel, then care- fully open the pot.
