Step 1

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.

Step 2

Turn off the saute function.

Step 3

Add garlic, chili powder, oregano, cinnamon, allspice, and cloves until fragrant, about 30 seconds.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

After you open the lid add the tomato sauce and stir well to combine.

Step 8

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.

Step 9

Serve over gluten free spaghetti with your toppings of choice.