Instant Pot chilli con carne

Sauté the base. Set the Instant Pot to Sauté (High). Add a splash of oil and cook large white onion (1 onion), large red pepper (1 pepper) and garlic (3 cloves) for 3–5 minutes.

Brown the beef. Add lean minced beef (1 kg). Break it up and cook until browned.

Drain and deglaze. Drain any excess fat or liquid. Stir in tomato purée (2 heaped tbsp) and cook for 1 minute. Add red wine (250 ml) and scrape the bottom very well to lift every browned bit.

This is the crucial step. If you get a Burn warning, it's usually because the bottom wasn't fully deglazed here.

Layer, don't stir. Turn off Sauté. Add kidney beans (2 cans), Worcestershire sauce (3 tbsp), beef stock cubes (2 cubes), paprika (2 tbsp), ground cumin (2 tbsp), chilli powder (2 tbsp), dried oregano (1 tsp), ground coriander (1 tsp), sugar (1 tsp), salt (1 tsp) and black pepper (1/2 tsp). Pour chopped tomatoes (2 cans) over the top as the final layer. Do not stir. Add water (a splash) only if it looks dry.

Pressure cook on High for 20 minutes.

Release. Let the pressure release naturally for 10–15 minutes, then vent.

Thicken. Stir well. If it's too loose, Sauté for 5–10 minutes to reduce.