Directions
Set your Instant Pot to the “Sauté” function.
Once it displays “Hot,” add the olive oil and chopped onions.
Sauté for 5 minutes, stirring frequently, until the onions soften and become translucent.
Add the minced garlic and cook for one more minute until fragrant.
Add the ground beef to the pot.
Cook for about 9 minutes, using a spatula to break up the meat into smaller crumbles until it's browned all over.
Add the Worcestershire sauce, chili powder, and cumin, stirring for 30 seconds until fragrant.
Pour in the diced tomatoes, tomato paste, green chili, oregano, salt, and pepper, and add the bay leaves.
Stir everything together until well combined, scraping any browned bits from the bottom of the pot.
Press the “Keep Warm/Cancel” button to stop the sauté function. Secure the lid, ensure the steam release valve is set to “Sealing,” and select the “Meat/Stew” function.
Set the timer for 35 minutes.
Once the cooking cycle is complete, allow the pressure to release naturally.
When the floating valve has dropped, carefully open the lid.
Remove and discard the bay leaves before serving.
