This chili delivers big, bold flavor straight from the Instant Pot, with browned ground beef, sautéed onion and bell pepper, and a hit of garlic building a rich, savory base. Chili powder, smoked paprika, cumin, and a touch of cayenne bring real depth, while diced tomatoes, tomato paste, and beef broth simmer everything into a thick, hearty base under pressure. Diced zucchini stirs in for extra texture without weighing things down, so every spoonful stays satisfying and nourishing. It's finished simply with sliced avocado and fresh cilantro, letting the whole-food ingredients do the talking. Quick to pressure-cook and even quicker to devour, this one is a genuinely solid choice for a Paleo dinner rotation.
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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.
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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