Step 1

Press the sauté button on the Instant Pot and wait for the metal insert to heat up. Once the insert is hot, add 1 tablespoon of fat and swirl it around.

Step 2

As soon as the oil is shimmering, add the onions and bell peppers with a sprinkle of salt.

Step 3

Cook for 3 minutes, stirring frequently, until the vegetables are softened.

Step 4

Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds.

Step 5

Add in the ground beef, along with 1 teaspoon Diamond Crystal brand kosher salt. Brown the meat and break it up with a spatula.

Step 6

When most of the ground beef is no longer pink (5 to 7 minutes), stir in the chili powder, oregano, cumin, and cayenne pepper (optional). Combine well to distribute the fragrant spices.

Step 7

Toss in the drained diced tomatoes, broth, and fish sauce. Stir everything well, making sure the liquid reaches the bottom of the insert.

Step 8

Lock the lid and cook under high pressure for 15 minutes. (In other words, press the “Manual” or “Pressure Cook” button and set the time for 15 minutes under high pressure.)

Step 9

When the chili is finished cooking, release the pressure manually if you’re itching to eat it right away. Otherwise, you can let the pressure come down naturally and chow down when you’re ready.

Step 10

Taste the chili and adjust the seasoning if necessary. Sprinkle on some extra salt and stir in the apple cider vinegar, if desired. Taste again to see if you need to punch up the flavors.

Step 11

Ladle up the chili and serve with your favorite toppings, like sliced avocado, white onion, and cilantro!

Step 12

You can store the chili in the fridge for up to 4 days in the fridge or up to 6 months in the freezer.