You’ll get repeatable, richly layered chili by browning 1–1.5 lb ground meat on Sauté, deglazing with ½ cup stock, then pressure-cooking 10–12 minutes
You’ll get repeatable, richly layered chili by browning 1–1.5 lb ground meat on Sauté, deglazing with ½ cup stock, then pressure-cooking 10–12 minutes