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Mix the baking soda (not baking powder) with 1 tbsp water until dissolved. Add it to the ground beef and thoroughly mix together with 1 tsp salt then cover and let sit for at 20 minutes. (see note 1)
Finely chop the onion, and crush three garlic cloves.
In a small bowl add the Ancho chili powder, cumin, oregano, garlic powder, and cayenne pepper to make your Instant Pot Chili spice blend. (see note 2)
Turn on the saute/browning function in your Instant Pot or other electric pressure cooker and add a litte oil. Use the 'adjust' button to turn it to the medium saute heat.
Add the chopped onion and cook for three to four minutes or until just a little bit golden around the edges.
Add the ground beef and saute until the meat is almost browned
Add half of the dried chili spices and all of the crushed garlic to the ground beef and onions, and stir well to combine.
Add the gluten free beef broth and ensure you fully deglaze the bottom of the pot to prevent it burning later.
Add the Crushed Fire Roasted Tomatoes on top of the meat, DO NOT STIR OR MIX, Tomatoes can stick to the bottom of your pot and sometimes prevent it from coming to pressure, so just let them sit on top of the meat mixture. (see note 3)
Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 12 minutes at High Pressure.
When the cook time time is complete allow the unit to reduce pressure on its own without opening the steam release vent (Natural Pressure Release) for about 10-12 minutes, then carefully release the rest of the pressure by opening the vent before opening the lid.
Add the remaining spices and the drained and rinsed canned pinto beans, and stir again.
Turn on the saute/browning function in your Instant Pot or other electric pressure cooker, use the 'adjust' button to turn it the medium heat setting and simmer it with the lid off for about 10-15 minutes to reduce the liquid further.
Taste, and adjust salt and other seasonings as desired.