Homestyle Harvest Instant Pot Chili

• 1 Tablespoon Olive Oil
• 1 White Onion, Coarsely Chopped
• 1 pound Ground Sirloin
• 1 Tablespoon Apple Cider Vinegar
• 16 ounces, weight Canned Red Kidney Beans, Drained And Rinsed
• 28 ounces, weight Canned Diced Tomatoes
• 8 ounces, weight Pumpkin Puree
• 2 Tablespoons Ancho Chili Powder
• 1 Tablespoon Light Brown Sugar
• 1 teaspoon Ground Cumin
• 1 teaspoon Salt
• 1/2 teaspoons Ground Black Pepper
• 1/2 teaspoons Worcestershire Sauce
• 1/4 teaspoons Chipotle Powder
• 1/8 teaspoons Habanero Pepper Sauce, Plus More To Taste
• 2 drops Cilantro Essential Oil
• 2 drops Cinnamon Essential Oil
• 1 drop Clove Bud Essential Oil
• Shredded Cheddar Cheese For Garnish
• Sour Cream For Garnish
• Sliced Avocado For Garnish
• Taco Or Corn Chips, For Garnish
• Chopped Fresh Cilantro, For Garnish

1. Heat oil in the Instant Pot using the Saute setting. Add onions and saute until translucent, about 3 minutes, stirring frequently to prevent uneven cooking.
2. Add ground beef and cook, stirring occasionally, until meat is no longer pink, about 5-7 minutes more. Stir in apple cider vinegar and simmer for another 2 minutes, stirring occasionally.
3. Turn the Instant Pot off. Add remaining ingredients to the Instant Pot, except for the essential oils, and stir to mix everything together. (If using traditional herbs and spices, add them in now. Click website link above to be directed to the essential oil conversion chart.) Close and lock the lid and set the pressure cook setting to high. Be sure that the vent is in the sealed position. Set the timer to pressure cook for 45 minutes.
4. When the timer goes off after 45 minutes are up, allow pressure to release naturally for 10 minutes, then open valve to release any remaining pressure. Once valve indicates it is safe to open the lid, do so carefully. Dilute the essential oils in a tablespoon of chili juice, then return it to the pot. Stir to mix the oils throughout.
5. Serve chili in bowls or crocks, be careful as it will be piping hot! Top with shredded cheddar cheese, a dollop of sour cream, and avocado slices. Add taco chips to the edge of the bowl, or sprinkle with corn chips. Garnish with chopped fresh cilantro.

olive oil, white onion, ground sirloin, apple cider vinegar, beans, tomatoes, ancho chili powder, light brown sugar, ground cumin, salt, ground black pepper, worcestershire sauce, ubc, pepper sauce, oil, oil, oil, cheddar cheese, sour cream, taco, fresh cilantro

Taken from tastykitchen.com/recipes/soups/homestyle-harvest-instant-pot-chili/ (may not work)