Instant Pot Cincinnati Chili

 Olive oil
1 onion, chopped
3 garlic cloves, minced
1 Tbsp. chili powder
1 Tbsp. dried oregano
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ground cloves
1 c. chicken broth
2 Tbsp. apple cider vinegar
2 tsp. brown sugar
2 Tbsp. tomato paste
8oz tomato sauce
2 tsp. Worcestershire sauce
Salt and pepper to taste
2 lbs. ground beef
Cooked spaghetti noodles

Optional toppings:
white onion, chopped
oyster crackers
cheddar cheese, shredded
dark chocolate, grated

Turn on the saute function in your Instant Pot or pressure cooker and add the oil and then cook the onions until soft, about 3-5 minutes. Or saute on the stove top if you prefer.

Turn off the saute function.

Add the garlic and all the seasonings.

Next, add chicken broth, cider vinegar, brown sugar, Worcestershire sauce, salt and pepper, then stir in the ground beef, making sure to break it up into pieces; don't add it in one big slab. Then add the tomato paste on the top.

Lock the lid, turn the steam vent to sealing and using the manual or pressure cook button, adjust it to cook for 10 minutes at high pressure.

When the cook time time is up allow it to naturally pressure release for about 10 minutes, then release the rest of the pressure before opening.

After you open the lid add the tomato sauce and stir well to combine.

The chili will still be fairly liquidy at this point, so let it simmer on a low heat like the lowest saute setting until the liquid reduces and it thickens up. It usually takes about 5-10 minutes for mine to thicken up.

 

Serve over cooked pasta (or don't), and add the optional toppings of your choice! Enjoy! This is my new favorite chili recipe! 

Here's a link to the recipe I adapted. https://www.noshtastic.com/pressure-cooker-cincinnati-chili/