Instant Pot Chili

Prep Time 15 minutes
Total Time 55 minutes
Serves 4-6

3 tablespoons salted butter
1 medium yellow onion, finely diced
1 poblano pepper, seeds removed (green pepper will also do)
1 jalapeño pepper, seeds removed, finely diced (a medium-hot pepper; optional)
3 cloves garlic, minced or pressed
1 1⁄2 pounds ground beef (or ground turkey or chicken)
1 (14.5-ounce) can diced tomatoes
1 (10-ounce) can Rotel tomatoes
1 (8-ounce) can tomato sauce
1/4 cup taco sauce
1 tablespoon hoisin sauce
1 teaspoon Worcestershire sauce
2 tablespoons cumin
1 1⁄2 teaspoons seasoned salt
1 teaspoon Italian seasoning
1 teaspoon dried cilantro
1 teaspoon celery salt
1⁄2 teaspoon chili powder
2 (15.5-ounce) cans red kidney beans, drained and rinsed
2-4 tablespoons Chili Better Than Bouillon (optional; start with 2 tablespoons and add more to taste)

TO SERVE
Shredded cheese of your choice Sour cream
Oyster crackers

1.  Place the butter in the instant pot and hit saute on the more or high setting.  Once the butter's melted, add the onion and the poblano, jalapeno, and habanero peppers (if using) and saute, stirring, for 5 minutes, until softened.  dd the garlic and saute for another minute.  If you used it, remove the habanero pepper and discard.

2.  Add the ground beef and stire, crumbling and breaking the pieces up with a wooden spoon until slightly browned but not fully cooked (about 3 minutes).  Don't drain the juices - they're how the chili gets so darn delicious!

3.  Add the beer, diced tomatoes, Rotel, tomato sauce, taco sauce, hoisin sauce, and Worcestershire sauce.  Stir well  and scrape up and browned bits from the bottom of the pot.

4.  Add the cumin, seasoned salt, italian seasoning, dried cilantro, celery salt, chili powder, and creaole seasoning (if using) and stir until well combined.

5.  Add the kidney beans but DO NOT STIR them in.  Just lightly smooth them out to rest on the top of the chili.

6.  Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 5 minutess.  Perform a quick release when done and hit keep warm.

7.  Give everything a good stir and add the Chili Better Than Bouillon (if using).  Let sit on the Keep Warm setting for 10-15 minutes, until warm but not scalding.

8.  Service with shredded cheese, sour cream, or oyster crackers.