Instant Pot Hamburger Chili (Umami no beans)

This IP recipe is modified from Nom Nom Paleo's ground beef chili.

Ingredients:

• 1 large onion, diced (keep some raw onions for garnish)
• 1 T oil
• 1 medium or 5 or 6 mini colored peppers, diced (keep some raw to add at the end for texture)
• salt to taste
• 2 T tomato paste
• 4 cloves garlic, minced
• 2 lbs hamburger
• 3 T Rockin H Mexicali spice (my mom's new concoction with chili powder, cumin, salt, cayenne)** see note if you are not on her gift list
• 1 14.5 oz can diced tomatoes
• 1/2 c. broth
• 2 tsp. fish sauce
• 1 T apple cider vinegar
• 1small bag frozen corn or 1 can corn

Directions:

1. Put IP on sauté and when it is heated, add oil, onions, salt, and peppers. Stir until soft, about 3 minutes.
2. Add tomato paste and garlic, stir until garlic gets soft. 
3. Add hamburger and more salt. It is hard to tell with the tomato paste, but you want to cook the hamburger until it is mostly cooked.
4. Add spices and incorporate, then add diced tomatoes, broth and fish sauce.
5. Turn off sauté stir well, cover and seal lid and set IP on manual for 15 minutes. 
6. QR, taste, add vinegar and salt if necessary. Add the corn and raw peppers stir and heat until the corn is thawed.

**Note - instead of Mexicali mix, use 3 T chili powder, 1 T dried oregano, 1 T cumin, 1/4 tsp cayenne (opt). 

You cannot really taste the fish sauce, but it adds, with the vinegar, a little bit of funk to make it interesting.

I found some frozen burritos and we microwaved that and topped with chili, sour cream, a little bit of cheese. You can also add cilantro, avocado, mayo if you're from Hawai'i.