Instant Pot Ground Beef Chili

Directions

1. 1
   Press the saut button on the Instant Pot and wait for the metal insert to heat up. Oncethe insert is hot, add 1 tablespoon of fat and swirl it around.As soon asthe oil is shimmering, add the onions and bell peppers with a sprinkle of salt.Cook for 3 minutes, stirring frequently, until the vegetables are softened.Stir in the tomato pasteandminced garlic and cook until fragrant, about 30 seconds.
2. 2
   Add in the ground beef,along with 1 teaspoon kosher salt. Brown the meat and break it upwith a spatula.When most of the ground beef is no longer pink (5 to 7 minutes), stir in the chili powder, oregano, cumin, and cayenne pepper (optional).
3. 3
   Combine well to distribute the fragrant spices.Toss in the drained diced tomatoes, broth, and fish sauce.Stir everything well, making sure the liquid reaches the bottom of the insert.Lock the lid and cook under high pressure for 15 minutes. (In other words, press the Manual or Pressure Cook button and set the time for 15 minutes under high pressure.)When the chili is finished cooking, release the pressure manually if youre itching to eat it right away. Otherwise, you can let the pressure come down naturally and chow downwhen youre ready.Taste the chili and adjust the seasoning if necessary.
4. 4
   Sprinkle on some extra salt andstir in the apple cider vinegar, if desired. Taste again to see if you need to punch up the flavors.Ladle up the chili and serve with your favorite toppings, like sliced avocado, white onion, and cilantro!You can store the chili in the fridge for up to 4 days in the fridge or up to 6 months in the freezer.