[
    {
        "role": "user",
        "content": "give%20me%20a%20chilli%20con%20carne%20recipe%20for%20my%20instant%20pot.%20It%20needs%20to%20have%20UK%20measurements%2C%20and%20times%20for%20the%20instant%20pot%20pro.%20and%20it%20needs%20to%20serve%20four%20people"
    },
    {
        "role": "assistant",
        "content": "Here\u2019s a Chilli con Carne recipe for your **Instant Pot Pro** that serves **4 people**, using **UK measurements**. Includes prep, pressure cooker settings & saut\u00e9ing. \n\n---\n\n**Ingredients**\n\n- 1 tbsp (15 ml) olive oil  \n- 1 large onion, peeled and diced (\u2248150 g)  \n- 2 cloves garlic, crushed  \n- 1 red pepper (capsicum), deseeded and diced  \n- 500 g lean minced beef  \n- 1 tbsp (15 g) tomato pur\u00e9e (tomato paste)  \n- 1 \u00d7 400 g tin chopped tomatoes  \n- 1 \u00d7 400 g tin red kidney beans, drained and rinsed  \n- 250 ml beef stock (made from cube or ready liquid)  \n- 2 tsp (\u22484 g) ground cumin  \n- 2 tsp chilli powder (adjust to taste)  \n- 1 tsp smoked paprika (optional, adds smoky note)  \n- 1 tsp dried oregano  \n- Salt and freshly ground black pepper, to taste  \n\n---\n\n**Equipment**\n\n- Instant Pot Pro (5.7 L or larger recommended)  \n- Wooden spoon or silicone spatula  \n- Measuring spoons and scales  \n\n---\n\n**Method**\n\n1. **Prepare the Instant Pot**: Set it to **Saut\u00e9** mode, pressure level **High**.  \n\n2. **Saut\u00e9 base flavours**  \n   - Add olive oil to the inner pot.  \n   - Once hot, add diced onion and saut\u00e9 for ~2 minutes until softened.  \n   - Stir in garlic and red pepper, cook another 1\u20132 minutes.  \n\n3. **Brown the meat**  \n   - Add the minced beef and cook, stirring and breaking up lumps, until browned all over (around 3\u20134 minutes).  \n   - Optional: spoon off excess fat if there\u2019s quite a lot.  \n\n4. **Add the seasonings & liquids**  \n   - Stir in the tomato pur\u00e9e, ground cumin, chilli powder, smoked paprika, oregano. Saut\u00e9 for a minute to release aroma.  \n   - Add chopped tomatoes and beef stock. Scrape the base to deglaze (lifting any browned bits to avoid \u201cburn\u201d warnings).  \n\n5. **Cooking under pressure**  \n   - Pour in beans, stir to combine.  \n   - Close the lid, set steam release valve to **Sealing**.  \n   - Select **Pressure Cook / Manual** mode on **High pressure**.  \n   - Set time to **10 minutes**.  \n\n6. **Pressure release**  \n   - Once cooking finishes, allow a **Natural Pressure Release** for **10 minutes**.  \n   - Then carefully switch valve to release remaining pressure (Quick Release).  \n\n7. **Finish & adjust**  \n   - Taste and season more with salt, pepper, or extra chilli powder if needed.  \n   - If sauce seems too loose, use Saut\u00e9 mode again for 2\u20133 minutes to reduce.  \n\n8. **Serve**  \n   - Serve with rice, tortilla chips, sour cream, grated cheese, or chopped coriander.  \n\n---\n\n**Timings Summary**\n\n| Step | What to do | Time |\n|---|---|---|\n| Prep & saut\u00e9 onion, garlic, pepper, meat | ~6\u20138 minutes |\n| Pressure cook on High | 10 minutes |\n| Natural release | 10 minutes |\n| Quick release & adjust | ~2 minutes |\n| Optional reduction | ~2\u20133 minutes |\n\nTotal active time: **~25\u201330 minutes**.  \n\n---\n\n**Tips**\n\n- If you like more heat, add fresh chopped fresh chilli (or a pinch of cayenne) when saut\u00e9ing.  \n- Beans: kidney beans work well, but black beans or a bean mix are great substitutes.  \n- Tomato pur\u00e9e helps thicken \u2014 don\u2019t skip.  \n- Smoked paprika adds depth \u2014 if unavailable, replace with a small pinch of chipotle powder or leave it out.  \n\nEnjoy your chilli! Want tips for switching up the recipe (e.g. with beef chunks, adding vegetables, or making it slower for the next day)?"
    }
]