Ingrédients (6 portions)

• ground beef 1 to 1 1/2 lb
• medium onion, diced 1 unit
• garlic, minced 4 cloves
• kidney beans, drained and rinsed 2 cans (19 oz / 540 ml)
• tomato paste 3 tbsp
• crushed tomatoes 1 can (28 oz)
• mild chili powder 1 to 2 tbsp
• ground cumin 1 tbsp
• dried oregano 1 tsp
• olive oil 1 tbsp
• unsalted chicken broth 1 cup
• soy sauce 3 tbsp
• unsweetened cocoa powder 1 tsp
• apple cider vinegar 1 tbsp (optional)
• brown sugar to taste
• kosher salt to taste
• black pepper to taste
• shredded cheddar cheese, sour cream, green onions, or lime for serving to taste

Préparation

1. 1
   Set the Instant Pot to 'Sauté' mode (high). Add the olive oil, then brown the ground beef with salt and pepper for about 5 to 7 minutes. Reserve any rendered liquid if necessary.
2. 2
   Add the onion, garlic, cumin, chili powder, and oregano. Sauté for about 5 minutes, stirring to develop the flavors.
3. 3
   Combine the chicken broth, soy sauce, and cocoa powder. Pour about half of this mixture into the pot and scrape the bottom well to deglaze.
4. 4
   Add the remaining broth mixture, kidney beans, and reserved beef liquid. Stir to combine.
5. 5
   Place the tomato paste and crushed tomatoes on top without stirring too much, to reduce the risk of a 'Burn' message.
6. 6
   Close the lid, set the valve to 'Sealing', and cook on high pressure for 10 minutes. Then, allow the pressure to release naturally for about 10 minutes, before carefully releasing any remaining pressure.
7. 7
   Stir. If the chili is too thin, use the 'Sauté' mode for a few minutes to thicken it.
8. 8
   Taste and adjust with salt, pepper, a little brown sugar, and, if desired, apple cider vinegar. Serve with cheddar cheese, sour cream, green onions, or lime.