Instant Pot Beef Chili | PALEO, Whole30

5 from 1 vote

Servings:

Calories: 471kcal

2 lbs beef stew meat, cut into bite-sized pieces (or substitute for ground beef)
14.5 oz can diced tomatoes
14.5 oz can tomato sauce
4 oz can diced green chiles
1 red bell pepper, diced
1 green bell pepper, diced
1/2 red or white onion, diced
1/4 cup coconut aminos
3 tbsp chili powder
2 tbsp minced garlic
2 tbsp tomato paste
1 tbsp dried oregano
1 tbsp cumin
1 tbsp cooking fat
pinch salt, to tast

Set the Instant Pot to "sauté" mode. Once the metal insert is hot, melt a tablespoon of cooking fat (I like avocado oil).
Add the beef, cooking until browned on each side (don't worry about cooking it through).
Add the bell peppers and onions, and cook for 2-3 minutes, until just softened.
Stir in the tomato paste, minced garlic, and spices, and give it a good stir.
Add the diced tomatoes, tomato sauce, green chiles, and coconut aminos. Stir until combined then place the lid on top of the Instant Pot.
Make sure the lid is locked and the vent is set to "sealing". Cook on "meat/stew" (high pressure) for 15 minutes, then allow the pressure to release naturally. (You can also release manually if you're pressed for time.)
Season with additional salt to taste, and serve hot with your choice of garnishes on top. Enjoy!

SLOW COOKER: To make this in your slow cooker, complete steps 1 and 2 on the stovetop in a large skillet. Transfer the meat and vegetables to the slow cooker, add the remaining ingredients, and give it a good stir. Cook on "low" for 6 to 8 hours.
This makes an excellent "meal prep" dish that you can serve in a variety of ways! We love it served straight from the bowl, or scooped over a baked russet or sweet potato.