Hearty and nutritious, this Instant Pot chili is made with ground beef and chorizo minus the beans making this recipe paleo and Whole30-friendly. Enjoy with a side of cauliflower rice, veggies, regular rice or quinoa, avocado, and extra cilantro.
Course Main
Cuisine American
Keyword Beef Recipes, Chili Recipes, Chorizo, Gluten-Free, Meal Prep, Paleo
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 5
Calories 510kcal
Ingredients
1.5tablespoonsolive oilor coconut oil
1largeonionroughly chopped
1mediumcarrotpeeled and diced into small cubes
1celery stickdiced into small cubes
7oz.chorizo sausagepeeled and diced, 200 g
1long red chillifinely diced
2.2lbs.ground beefgrass-fed, if possible (1 kg)
3clovesgarlicfinely diced
2teaspoonsground cumin
2teaspoonsground coriander seed
2cupsdiced tomatoestinned, about 400 g
4tablespoonstomato paste
1tablespoonTamarior soy sauce, coconut aminos
1.5teaspoonssalt
2bay leaves
Optional sides: pan-fried zucchini or cooked white ricechopped avocado and cilantro.
Instructions
Turn the Instant Pot on and press the Sauté function key (it should say High, 30 mins). Add the oil, onion, carrot, celery, chorizo, and chili and cook together for 3-4 minutes.
Add the beef, garlic, and spices and stir. Add the tinned tomatoes and paste and stir. Add the rest of the ingredients and stir together. Press Keep Warm/Cancel.
Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press MANUAL (High Pressure) and set to 15 minutes. After 3 beeps, the pressure cooker will start going.
Once the time is up, let the pressure release naturally for 5 minutes, then use the quick release to let off the rest of the steam.
If storing in the freezer, make sure to cool down the chili first.