Instant Pot Paleo Chili
User Reviews
0
0 reviews
Unrated
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Servings
6 servings
-
Calories
256 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Paleo Chili
Report
The best Paleo Chili recipe, made quick in the Instant Pot! With turkey, sweet potato, and fresh veggies, it’s healthy and totally delicious!
Share:
Ingredients
- ½ tablespoon coconut oil
- 1 pound ground beef ground turkey, or ground bison (I used 90% lean ground sirloin, 90% to 93% lean
- 1 yellow onion diced, small
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper ground
- 1 tablespoon oregano dried
- 3 tablespoons chili powder
- 2 tablespoons smoked paprika
- 2 teaspoons cumin ground
- 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 sweet potato cut into 1/2-inch chunks, large
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 cauliflower stemmed and finely chopped, small head
- 1 can pumpkin 15 ounces, puree
- 1 can diced tomatoes 15 ounces, fire-roasted
- 2-3 cups chicken broth or vegetable broth or water, low-sodium
- jalapeño peppers avocado, chopped cilantro, red onion, and/or nondairy plain yogurt, for serving, sliced
Instructions
- 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.
Notes
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
- If your Instant Pot is 6 quarts (this is the standard size), do not try to multiply this recipe. As written, it will fill the Instant Pot almost to the max line.
- To make this recipe in a slow cooker: Sauté the meat, onions, and spices in a large nonstick skillet on the stovetop. Transfer to a lightly greased 6-quart or larger slow cooker. Add the remaining ingredients in the order listed. Cover and cook on low for 5 to 6 hours or high for 3 to 4 hours, until the sweet potatoes are tender.
- To cook on the stove: Sauté the meat, onions, and spices as directed, and then add remaining ingredients. Let simmer, uncovered, until the sweet potatoes are soft and the chili is thickened, about 45 minutes.
Nutrition Information
Show Details
Serving
1(of 6), about 2 cups
Calories
256kcal
(13%)
Carbohydrates
20g
(7%)
Protein
21g
(42%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Cholesterol
50mg
(17%)
Sodium
1053mg
(44%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1(of 6), about 2 cups | |
| Calories | 256kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 21g | 42% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 50mg | 17% |
| Sodium | 1053mg | 44% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
