Chili Con Carne

We also love how an Instant Pot intensifies the flavours in this chilli and speeds up the cooking so you can feed the hungry faster!

This is a lovely chilli recipe from Megan (@mommalikeme). Of course you can always adapt your own favourite.  Just always scrape down the inner pot before pressure cooking, and remember that more liquid is retained when using Pressure Cook, so you can reduce the amount of liquid overall (aim for 1-1.5 cups in total).

1kg beef mince
1 cup beef stock
1 tin Diced Tomato with Chilli
1 tin drained Red Kidney Beans
1 tin drained Black Beans
1 red onion diced
70g Tomato Paste
1 tbsp Canola Oil
4 cloves of garlic, crushed
1 tsp each of: Cumin and Paprika
½ tsp cocoa powder
1 tsp sugar (or honey / maple syrup)
2 tsp Chilli Flakes (*add more if you prefer hotter)
Generous pinch of Maldon Sea Salt Flakes
1 tbsp Onion Powder
To garnish: coriander, fresh limes, spring onion, sour cream, nachos or tacos

Set your Instant Pot to 'Sauté', adding your oil and then your mince - browning for 5 minutes.
Add your crushed garlic and diced onion to your mince and cook for a few minutes before adding your spices, cocoa and sugar / honey, cooking for further 2 minutes.

Deglaze your pot with the beef stock ensuring nothing is stuck to the bottom
Add your tins of tomato and tomato paste, then add in your tins of drained and rinsed beans, stirring to combine.

Seal your Instant Pot and cook on Bean / Chilli at High Pressure for 15 minutes, followed by a Quick Pressure Release. I sautéed my Chili for a further 8 minutes to reduce the liquid further

Serve in a bowl with a big dollop of sour cream, fresh lime squeezed over, fresh coriander, finely sliced spring onions and some nachos or tacos.

For more tasty Instant Pot recipes by Megan, head to the link below:

http://mommalikeme.co.za/?s=instant+pot