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- Preparing Time: 1 hour and 40 minutes
- Total Time: -
- Served Person: 10
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon worcestershire sauce
- 1 tablespoon light brown sugar
- 1/4 teaspoon chipotle powder
- 1 pound ground sirloin
- 1 (28 ounce) can diced tomatoes
- 1 white onion, chopped
- 8 ounces pumpkin puree
- 1 (16 ounce) can kidney beans, drained and rinsed
- 2 tablespoons ground ancho chile pepper
- 1/8 teaspoon habanero hot sauce, or more to taste
- 2 drops cinnamon oil
- 2 drops cilantro essential oil
- 1 drop clove bud essential oil
- Carbohydrate 13.7
- Cholesterol 20
- Fat 4.4
- Protein 11.4
- Sodium 529
- Calories 142 calories;
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add onion and saute until translucent, about 3 minutes, stirring frequently to prevent uneven cooking. Add ground sirloin and cook, stirring occasionally, until no longer pink, 5 to 7 minutes. Stir in vinegar and simmer for 2 minutes, stirring occasionally. Turn off Instant Pot(R). Add tomatoes, kidney beans, pumpkin, ancho chile pepper, brown sugar, cumin, salt, black pepper, Worcestershire sauce, chipotle powder, and habanero hot sauce and stir to combine. Close and lock the lid and close the vent. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cinnamon oil, cilantro oil, and clove oil. Serve the chili in bowls or crocks.
