Instant Pot Paleo Chili
Instant Pot Paleo Chili. Delicious and easy in the instant pot pressure cooker. Perfect for mid-week healthy family dinners.
Slice the peppers into medium sized chunks. Peel and dice the sweet potato intro medium to large chunks.
Place the peppers and the first can of tinned tomatoes into the Instant Pot. Cook on the sauté setting for 2 minutes.
Add the rest of the ingredients, stir and then cancel the sauté.
Place the lid on the Instant Pot, set the valve to sealing and cook for 10 minutes on manual.
When it beeps manually release pressure, stir and serve.
We used the equivalent of 1.5 large peppers made up of a bit leftover from a yellow, a red and a green pepper. You could use a mix like us, or 1.5 from just one type. Have a read of the review below for the chili seasoning that we used.
It is rather strong therefore for cooking a Paleo Chili in the Instant Pot you only need a teaspoon. Also remember that the pressure cooker reduces flavour, therefore if you were using this chili flavouring away from your Instant Pot to half it. You need the sweet potato chunks to be bigger than the pepper chunks.
This is because the sweet potato ends up soggy and over cooked in the Instant Pot otherwise and gives you nice chunks when cooked. The tinned tomatoes can size was a small can and 330g. If you have large ones, then use one large one instead.
We have found the best place to source ground beef to make instant pot Paleo Chili is from ButcherBox. You even receive free bacon and $10 off your first order when you sign up with this link.
Calories: 228kcal | Carbohydrates: 8.5g | Protein: 30g | Fat: 7.7g | Saturated Fat: 3.5g | Cholesterol: 89mg | Sodium: 96mg | Potassium: 576mg | Fiber: 1.4g | Sugar: 2.7g | Calcium: 10mg | Iron: 3.4mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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