CHILI IP by M_Sheahan


1 1/2 LB Ground Beef or Turkey 1 Medium Onion 6 Garlic Cloves 1 - 28 oz can of Crushed Tomatoes 1 Cans of Black Beans 2 Can of Red Kidney Beans 1 Jalapneo 3 TBS Chili Powder 1 TBS Cumin 1/2 TSP Smoked Paprika 1 TSP Dried Oregano 3 Bay Leaves 1 TSP Thyme 1 TBS Soy Sauce 1 TBS Worcestershire Sauce 1 Can Tomato Paste (Small) 1 1/2 Cups Beef Broth or Chicken Broth (1 Can)


1) Press Sauce button on IP.
2) When indicator says hot add some olive oil, ground beef, salt and pepper and brown the meat. At the 5 minute mark reserve some of the beef juice from cooking.
3) While the beef is browning mix 1 cup of beef broth, 1 TBS soy sauce, tomato paste in a measuring cup.
4)Add onions, garlic, cumin, chili powder and oregano and cook some more.
5) Deglaze the pot by adding 1/2 of the beef stock mixture and scrape the bottom with a wooden spoon.
6) Add the remainder of the beef stock, reserve juice, drained beans and mix well. Pour in one can of crushed tomatoes and DO NOT MIX.

Close the lid and pressure cook for 10 minutes. Do a natural pressure release. Stir and serve.