Instant Pot
Instant Pot Paleo Chili
Description
At the risk of making a broad, sweeping, semi-dramatic statement that I may retract at a later time (broad? dramatic? MOI?), this easy Instant Pot Paleo Chili might just be the perfect fall and winter food.
Ingredients
- ½ tablespoon coconut oil
- 1 pound 90% to 93% lean ground beef ground turkey, or ground bison (I used 90% lean ground sirloin)
- 1 small yellow onion diced
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon dried oregano
- 3 tablespoons chili powder
- 2 tablespoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon ground cinnamon
- 1/4-1/2 teaspoon cayenne pepper use more if you prefer your chili on the spicier side
- 1 large sweet potato cut into 1/2-inch chunks
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 small head cauliflower stemmed and finely chopped
- 1 can pumpkin purée (15 ounces)
- 1 can fire-roasted diced tomatoes (15 ounces)
- 2-3 cups low-sodium chicken broth or vegetable broth or water
- Sliced jalapeno avocado, chopped cilantro, red onion, and/or nondairy plain yogurt, for serving
Directions
- Set an Instant Pot to sauté and add the coconut oil. When the oil is hot and melted, add the beef, onion, salt, and pepper. Cook, breaking apart and browning the meat, until the beef is no longer pink and the onion is beginning to soften, about 7 minutes. Add the oregano, chili powder, smoked paprika, cumin, garlic powder, cinnamon, and cayenne. Let cook until fragrant, about 30 seconds.
- Add the sweet potato, red and green bell peppers, cauliflower, pumpkin, diced tomatoes and 2 cups chicken broth. Stir well. Cover, seal, and set to cook on high pressure for 10 minutes. Quick release to vent the remaining pressure immediately. If the chili seems too thick, stir in additional broth to reach your desired consistency. Taste and adjust seasonings. Serve hot with desired toppings.
