Instant Pot Chili
Ingredients
The base
-
1
tbsp
avocado oil
-
1
sweet onion
diced
-
1
yellow or orange bell pepper
diced
-
1
tsp
salt
-
2
tbsp
tomato paste
-
1-2
tbsp
minced garlic
-
2
lbs
ground beef or venison
The spices
-
3
tbsp
chili powder
-
1
tbsp
dried oregano
-
1
tbsp
ground cumin
The liquids
-
1
14.5 oz can
fire-roasted diced tomatoes, drained
-
½
cup
beef broth
-
2
tsp
fish sauce
The vegetables
-
1
medium/large sweet potato
diced small
Instructions
- Heat the Instant Pot by pressing the Sauté button and add avocado oil.
- Cook the diced onion and bell pepper until soft.
- Add tomato paste and garlic, cooking briefly.
- Brown the ground meat with salt until no longer pink.
- Stir in sweet potatoes, chili powder, oregano, and cumin.
- Add the drained tomatoes, broth, and fish sauce, ensuring everything is mixed well.
- Lock the lid and cook under high pressure for 15 minutes.
- Release the pressure and serve topped with cilantro and avocado.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
500mg
Cholesterol
70mg
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