Recipe - Instant Pot Chili (Whole30)

This might not be your family's chili, but this is mine. Feel free to adjust as you need, and change up the vegetables (as long as they're Whole30 approved). If you want the chili more meaty, I think this recipe could handle two pounds, but you may need to skim the oil off the end product.

- 2 T avocado oil or ghee
- 1 pound ground beef
- 1/2 large onion, diced
- 6 cups of diced vegetables (suggestions are onions, bell peppers, mushrooms, sweet potatoes, carrots, celery) **
- 1 - 8 oz cans tomato sauce
- 2 T tomato paste ***
- 2-3 T chili powder (or one package of chili powder mix)
- Salt and pepper

1. Saute beef with avocado oil until cooked using the saute function on your Instant Pot.
2. Add vegetables, tomato sauce & paste, chili powder, salt and pepper. Mix so everything is combined.
4. Put on the lid (make sure the sealing valve is set to "pressure") and set the pressure manually for high pressure, 10 minute timer.
5. Let the pressure naturally release for about 10-12 minutes. If it's not done releasing pressure, manually release.
6. Stir, taste (and adjust seasonings) and enjoy!

This recipe ended up making 4 x 2 cup servings of chili. I made some updates to this recipe as I made it again. Much better!

* Please note, I'm assuming you are checking all your ingredients for Whole30 compliance.
** use a smaller dice for your sweet potatoes than your onions and peppers. I prefer my sweet potatoes not mushy, so I use a half inch dice for all veggies.
*** portion the tomato paste into 1 tablespoon blobs and wrap individually with cling film, then plop into a plastic freezer bag/freezer safe container, and just remove what you need when you need it. A small can of tomato paste is about 4 tablepoons (or was it 5...).

Sorry, the picture is a little dark, but it was the best one of the actual color and consistency.


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