Ingredients

• 1 - 1 ½ pound ground beef
• 2 medium onion (, diced)
• 4 garlic cloves (, minced)
• 1 cup red kidney beans (dry, soaked)
• 1 cup white kidney beans (dry, soaked)
• 2 tablespoons (16g) chili powder
• 1 tablespoon (6g) cumin ground
• 1 teaspoon (1g) dried oregano
• 284 ml can tomato soup
• 1 tablespoon (15ml) olive oil
• Brown sugar, kosher salt, black pepper to taste
• Sriracha

Umami Chicken Stock Mixture:

• 1 cup (250ml) unsalted chicken stock
• 2 tablespoons (30ml) fish sauce ((can substitute with regular soy sauce))
• 1 tablespoon (15ml) regular soy sauce
• 1 teaspoon (2.5g) unsweetened cocoa powder

Instructions

1. Brown in oil; ground beef; 5-7m
2. Mix Chicken Stock Mixture; chicken stock, fish sauce, soy sauce, cacao
3. Dry pan Sauté; Onion, Garlic and spice; 5m
4. Deglaze; 125ml of the Umami Chicken Stock Mixture
5. Pressure Cook Chili (rest of ingredients); High Pressure for 10 minutes + Natural Release

Notes

Add more oil if substituting beef for dryer meat like deer or moose.

Source: https://www.pressurecookrecipes.com/instant-pot-chili/#webpage