The holidays are (finally) behind us and it's time to jump into a healthy routine that won't be interrupted by dips, sweets, and cocktails!
And with this colder weather, I like to cozy up with a warm bowl of soup, stew, or chili.
My new and delicious Paleo Instant Pot Chili recipe is what I'm sharing with you this week. Good news, you can easily make it in a slow cooker too!
This recipe uses 3 of the Balanced Bites Spice Blends (Coffee BBQ and Taco & Fajita) - optionally just 2 if you don't want the heat from the Smoky Spice Blend. The blends can be found ready-made and organic in large bottles for sale or you can mix them up yourself from the recipes in Practical Paleo, 2nd edition.
- 2 slices bacon chopped
- 2 cups red onion chopped, (~1/2 an extra large or 1 large), reserve some aside for garnish if you like
- 5-6 cloves garlic, roughly chopped
- 2 bell peppers, chopped, (red, orange, or yellow)
- 2 pounds ground beef, turkey, or pork, or 1 combination
- 4-5 cups butternut squash, chopped into 1" pieces (yield from 1 medium squash that's peeled, seeded, and diced - or you can cut up pre-made chunks a bit smaller)
- 1/4 cup red wine or broth of any kind, wine is optional; use water if you must, but the flavor won't be as rich
- 1 6-ounce can tomato paste
- 3 tbsp TACO & FAJITA Spice Blend
- 2 tbsp COFFEE BBQ Spice Blend
- 1/2 tsp SMOKY Spice Blend, optional, this blend adds heat to the dish - omit it for a mild result, add 1 teaspoon if you like spicy food
- 1/4 cup cilantro chopped, for garnish
- 1 lime cut into wedges, for garnish
- Siete Family Foods grain-free tortilla chips for serving
Set the Instant Pot (IP) to the Sauté function, then hit the “Adjust” button to move it to the middle setting labeled as “Normal” for medium heat.
While the IP is heating up, chop the bacon, red onion, and bell peppers into 1/2″ pieces. Place the bacon into the pot and allow it to render down for a few minutes, stirring occasionally. Then add the onion, peppers, and garlic to the pot and allow them to cook for a few minutes.
Add the remaining ingredients to the Instant Pot and break up the meat with a wooden spoon, gently stirring the ingredients together to incorporate them. Close the lid. Make sure you hear the sound play to indicate that it’s closed and your valve is set to “Sealing.”
Press the Manual button, then Adjust down to 20 minutes. Be sure that High Pressure is selected. If it isn't, tap the Pressure button to switch it. This will allow the contents to come up to high pressure, then cook at high pressure for 20 minutes. The IP will take a few seconds to register your request, then it will read “On” while it comes up to pressure. It'll then count backwards from 20 until the High Pressure cooking has completed.
When the high pressure cooking is finished, allow the Instant Pot to depressurize on its own, don’t flip the valve to release it. When I cooked mine, it took about 40 minutes to depressurize naturally. If you are in a hurry, you can flip the valve to venting to depressurize it more quickly, but you may need to cover the valve with a kitchen towel to prevent steam from spraying all over your kitchen. You can also turn OFF the Instant Pot after the high pressure cooking has completed, which may allow it to naturally depressurize a bit faster as well.
We served the chili garnished with cilantro, a squeeze of fresh lime, and a side of some Siete grain-free tortilla chips. Delish!
SLOW COOKER OPTION
Alternatively, this chili can be made by slow cooking on low for ~6 hours.