Pressure Cooker Cincinnati-Style Chili

Step 1

In a pressure cooker, combine soaked kidney beans, water and 1 tablespoon cooking oil. Stir well.

Step 2

Close the pot and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 10 minutes.

Step 3

Open pressure cooker, using Natural Release method. Transfer cooked beans and cooking liquid into the bowl. Keep warm.

Step 4

Clean out pressure cooker. Heat remaining cooking oil in the instant pot turned to the sauté mode. Add chopped onion and garlic and cook, stirring, for a few minutes, until they begin soften (for about 3 minutes). Stir in ground beef and cook until browned for a further 4 minutes. Spoon off excess fat. Stir in beef broth, undrained tomatoes, spices, cocoa, and vinegar.

Step 5

Close the cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.

Step 6

Open pressure cooker, using Natural release method. Let stand for 15 minutes. Season to taste with sea salt and black pepper.

Step 7

Serve Cincinnati-style chili over the cooked spaghetti with shredded Cheddar cheese and chopped onion. (serve hot sauce on the side)