Instant Pot Beef Chili in 30 Minutes

🧂 Ingredients

• 1 lb grass-fed ground beef
• 1 tbsp olive or avocado oil
• 1 medium onion

  finely chopped (save 1/4 cup for garnish)
• 2 garlic cloves

  finely chopped
• 1 tbsp Coconut Aminos or gluten-free soy sauce
• 1 tbsp raw apple cider vinegar
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1/4 tsp Himalayan pink salt

  or Celtic sea salt
• 28 oz diced tomatoes (canned or jarred)

  San Marzano brand
• 1 cup canned kidney beans or black beans

  drained and rinsed
• 4 oz. cheddar cheese

  shredded
• 1 cup sour cream
• 1/2 cup fresh cilantro, chopped

Instructions

• 1 Set Instant Pot to saute mode. Add olive/avocado oil, onion, garlic, and beef.
  Stir for 2-3 minutes.
• 2 Add Coconut Aminos or soy sauce, apple cider vinegar, cumin, chili powder,
  cinnamon, oregano and salt. Cook until beef is browned (doesn’t need to be fully
  cooked).
• 3 Add tomatoes and juice from can to a blender and pulse until it become tomato
  sauce. Add to Instant Pot with beef mixture.
  
• 4 Close lid and set to Manual high pressure / pressure cooking for 20 minutes. It
  will take about 8 minutes for the Instant Pot to reach high pressure, then it
  will cook for 20 minutes.
• 5  When timer goes off, let sit for 1-2 minutes. Then set to Quick Release to vent
  steam. Remove lid and add beans.
• 6 Serve with white rice, Cauliflower Rice
  [https://dontmesswithmama.com/cauliflower-rice-recipe/], or cooked pasta
  noodles, and garnish with cheese, onion and sour cream.

Nutrition Info