Anti Inflammatory Whole30 Instant Pot Chili
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 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
- ½ tsp black pepper
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (6 oz) tomato paste
- 1 cup beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 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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