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Instant Pot Paleo Chili
Course
Main Course
Cuisine
American
Keyword
beef, Paleo Chili
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
Calories
431
kcal
Author
Corrie
Ingredients
2
tablespoon
coconut oil
1
lb
ground beef
1
onion
diced
1 ½
teaspoon
kosher salt
½
teaspoon
ground black pepper
1
tablespoon
dried oregano
3
tablespoon
chili powder
2
tablespoon
smoked paprika
2
teaspoon
ground cumin
1
teaspoon
garlic powder
1
teaspoon
ground cinnamon
½
teaspoon
cayenne pepper
1
large
sweet potato
1
green bell pepper
diced
1
small head
cauliflower
chopped
1
can
pumpkin puree
1
can
fire-roasted diced tomatoes
3
cups
water
1
jalapeno
sliced
1
avocado
sliced
cilantro leaves
chopped
1
red onion
Instructions
Turn on the instant pot and select sauté.
Add oil and let it heat.
Add beef, onion, salt, pepper and sauté for about 7 minutes.
Add chili powder, oregano, smoked paprika, garlic powder, cumin, cayenne, cinnamon and sauté for 30 seconds.
Add in sweet potatoes, bell peppers, cauliflower, diced tomatoes, pumpkin and 2 cups of water. Mix well.
Close the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 10 minutes, release the pressure quickly through steam vent.
If chilies are thick you can add more water.
Serve and enjoy your meal.
Nutrition
Calories:
431
kcal
|
Carbohydrates:
35
g
|
Protein:
18
g
|
Fat:
26
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
54
mg
|
Sodium:
865
mg
|
Potassium:
1096
mg
|
Fiber:
11
g
|
Sugar:
10
g
|
Vitamin A:
21914
IU
|
Vitamin C:
52
mg
|
Calcium:
141
mg
|
Iron:
6
mg