Paleo Chili | the Original in the Instant Pot

Prep:

1. Chop all the veggies before browning the meat and set aside. Tip: measure all the spices into a small bowl so when you're ready to add them during the sauté process, you're not measuring them out individually.

Sauté:

1. Press the sauté mode button and let the pot heat up for about 30 seconds.
2. Add the ground meat and brown it, breaking it up with a wooden spatula as it cooks.
3. Towards the end, when the meat is mostly browned, add the garlic, onions, celery, carrots, and spices, and sauté them with the beef for 2 minutes. The onions should be soft. The rest of the vegetables will be cooked later. Push the cancel button to exit the sauté mode.

Cook:

1. Add the diced zucchini, tomato sauce, and diced tomatoes (with the juices) into the pot.
2. Put the lid on and seal the valve. Cook on HIGH pressure for 10 minutes. Most pressure cookers take about 6 minutes to come to pressure; then, it will cook for 10 minutes.
3. When the timer goes off, release the pressure by opening the valve. Once all the pressure has been released, open the lid.
4. Give the chili a stir. This is a very thick chili recipe. If you want to thin it out, add 1 cup of water to the chili and stir. Adding any additional liquid will dilute the seasonings.

Serve:

1. Serve the chili immediately.

Store:

1. Refrigerate leftovers for up to 4 days or freeze it for up to 3 months.