1teaspoonchipotle chili powderup the amount for more heat
2teaspoonsdried oregano
1mediumoniondiced
4large clovesgarlicminced
4poundchuck roastcut into 2-inch chunks
2cupschicken stock
2Tablespoonspotato floursubstitute masa harina for non-paleo
1Tablesoonfish sauceadd more as needed
chopped cilantro, avocado slilcesto garnish
Instructions
Combine the spices together in a small bowl, set aside.
Cut the chuck roast into 2-inch chunks, removing the excess fat as you go. Set aside.
Press the “Saute” button and wait for it to get HOT. Add the oil and swirl it around to coat the bottom.
Add the 1/3rd of the beef chunks to the hot oil and brown all 4 sides.
Remove from the pressure cooker and place in a large bowl. Continue cooking the beef in batches until it is all browned.
Wipe out the liner with a paper towel to remove the water that is left behind. Add one Tablespoon of oil and the saute the onions until softened, about 3 minutes.
Add the garlic, cook and stir for one minute. Add the chili spice mixture and stir to evenly distribute.
Pour in the chicken stock and add the beef to the pressure cooker. Stir the mixture to combine. Secure the lid and make sure the knob is in the “Sealing” position.
Press the “Manual” button and use the + and – buttons to adjust the time to 30 minutes.
When the pressure cooker beeps, allow the pressure to release naturally for 15 minutes. Press the knob to the “Venting” position and release any remaining pressure.
Whisk the “flour” and as much of the hot cooking broth as needed in a small bowl to create a slurry. Make sure it is smooth with no lumps and the consistency of heavy cream.
Pour the slurry into the chili and stir to thoroughly combine. Press the “Saute” button and heat the chili until it thickens. Stir in the fish sauce {or Worcestershire sauce} and serve garnished with chopped cilantro, avocado slices, jalapeno slices, or even Greek yogurt and shredded cheese if you so desire.
Notes
I used 4 pounds of beef chuck in this recipe. If you use a smaller roast, you may want to reduce the amount of stock that you add. The cooking time will be the same.
I used chicken stock because it has a richer flavor than beef stock. Feel free to use beef stock if you prefer.
This chili has a kick but it is not too bad, and I’m a wuss.
The fish sauce does not add a fishy flavor, it does add an additional layer of flavor and some saltiness. Substitute Worcestershire sauce if you prefer, or leave it out completely if you wish.
If you are new to using fish sauce, start with 1 Tablespoon and add more if it’s needed.
I use a 6 qt Instant Pot, I do not have a 3 qt or 8 qt and do not have any idea how to adjust the recipe to use a different size.
This recipe should work with any pressure cooker, your buttons may just be a bit different.