Instant Pot Chili - Paleo, Gluten Free
Photo by Delicious AU
The single best bet for better chili — slow cooker or stovetop or instant pot — is to use freshly ground chili powder or to mix it up with global freshly ground blends. Chili powder is a mixture of ground chilies and seasonings like garlic and oregano. With our salt free chili powder, can use as little or as much as you like depending on your palate and save the rest for future use. Or swap in our other spice blends - tandoori masala for an Indian chili, mole spices for a Mexican chocolate chili or berbere for a spicy hot Ethiopian chili. Get cooking with our recipes below: berbere recipes, and chili powder recipes.
1 tbsp vegetable oil
1 lb ground beef, turkey, chicken, lamb
Kosher salt, to taste
2 (15-ounce) cans dark kidney beans, drained and rinsed
1 (15-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
1 cup broth, beer, or water
1 tsp apple cider vinegar
Instant Pot Directions
1. Turn instant pot to sauté and add diced onions and peppers and cook until tender. Add garlic, salt, spices and cook, another 2-3 minutes. Add meat and brown, draining excess grease.
2. Add remaining ingredients. Turn the instant pot on and pressure cook, 18-20 minutes. Allow pressure to release for 10-15 minutes or quick release with vent, and stir in cider vinegar.
3. Serve with garnishes as desired and enjoy!