Low Sodium Whole30 Instant Pot Chili

Total time1 hr

Prep time15 min

Cook time35 min

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Ingredients

6 servings

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
2 lb ground beef (85% lean)
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
1 can (14.5 oz) diced tomatoes, with juices
1 can (6 oz) tomato paste
1 cup beef broth
1 medium zucchini, diced

For serving

sliced avocado, for serving (optional)
fresh cilantro, for serving (optional)

Instructions

1
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
2
Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains and the meat reaches 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Drain any excess fat if desired.

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