- 2 tablespoons avocado oil
- 2 onions, diced
- 8 garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon cayenne (adjust to taste!)
- ½ teaspoon black pepper
- 2 pounds ground beef
- 2 (15 ounce) cans tomato sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons molasses
- 2 tablespoons yellow mustard
- Cilantro, garnish – optional
- Press the “Sauté” button on the Instant Pot. Add the oil and onions and and saute for 4-5 minutes.
- Next, add the garlic, spices and ground beef. Cook until the beef is mostly browned.
- Add the remaining ingredients, then cover and lock the lid. Press the “Keep Warm/Cancel” button on the Instant Pot, then press the “Bean/Chili” button to begin the pressure cooking. It will automatically be set for 30 minutes. Make sure the steam valve is closed.
- Once the meat is done, the Instant Pot will automatically switch to the “Keep Warm” mode. Allow the pressure to release naturally or use the quick release.
- Open the pot and if the meat released a lot of liquid, press the “Saute” button to boil off any extra liquid. Reduce the sauce according to your desired level of thickness.
I do not add any additional water to the Instant Pot prior to cooking because meat naturally releases water. You can add water if you’d like, but you’ll need to boil it off at the end by pressing the saute button once it’s done cooking.
Also, just fyi – I usually end up freezing half for another day.