A quick and easy Pressure Cooker Cincinnati Chili recipe that's been adapted for your Instant Pot or Electric Pressure Cooker.
Turn on the saute function in your Instant Pot or pressure cooker and add the oil and then cook the onions until soft, about 5 minutes.
Turn off the saute function.
Add garlic, chili powder, oregano, cinnamon, allspice, and cloves until fragrant, about 30 seconds.
Next, add chicken broth, cider vinegar, brown sugar, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper then stir in the ground beef - make sure you add it in broken up into pieces, not in one big slab. Then add the tomato paste on the top.
Lock the lid, turn the steam vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 10 minutes at high pressure.
When the cook time time is up allow the pressure to drop on its own (NPR - natural pressure release) for about 10 minutes, then release the rest of the pressure before opening.
After you open the lid add the tomato sauce and stir well to combine.
The chili will still be fairly liquid at this point, I find it's much more flavorful if you let it simmer on a low heat (I chose the lowest saute setting on the Instant pot) until the liquid reduces and it thickens up, It only took about 5-10 minutes for mine to thicken up.
Serve over gluten free spaghetti with your toppings of choice.
Paleo - To make it Paleo simply omit the Worcestershire Sauce, replace the brown sugar with coconut sugar, and serve over the top of zoodles instead of spaghetti (you can see zoodles in the top bowl of chili in the photo in the post)
Servings - It assumes 8 servings and is does not include the spaghetti, or any of the other toppings including beans.
Beans - In a Cincinnati Chili the beans are usually served on top of the meat, but if like me you don't mind either way you can simply add them with the meat when it cooks, or warm them through at the end when you add the tomato sauce.
adapted from Culinary Hill
found on www.noshtastic.com