Instant Pot Classic Chili

30 minutes - serves 4-6

1 kg chicken or mutton kheema

2 tbs ghee or preferred oil

2 onions

1 head of garlic minced

2 tbs chili powder

1 tbs paprika

1 tbs dried oregano

1 tsp ground cumin

1/2 tsp - 1 tsp ground red pepper (optional)

1 kg pureed tomatoes

4 diced tomatoes

2 cups cooked rajma

1 cup frozen corn (optional)

Set IP to saute mode and saute onions for 5-7 minutes until translucent. Add garlic and stir until fragrant, 45 seconds. Add additional spices and toast for 30 more seconds. Add kheema and break apart.
Once chicken is cooked through, add tomatoes, pureed tomatoes, rajma and corn. Press cancel on the IP. Seal the IP with the lid and cook on high pressure for 18 minutes.
Quick release the IP, and serve warm with cheese, Leave It on The Counter Sour Cream, chips.
STOVETOP: follow direction number 1 as above on the stove in a large pot. Add tomatoes, puree, rajma, and corn. Simmer on low for 1-2 hours.