The Christian Nutritionist

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Instant Pot Beef Chili

Chelsea Blackbird

In my Feast 2 Fast® program, we go through 3 phases of slowly layering in carb sources- Real Food Carbs, Whole Food Carbs, and Heck Yeah Carbs- and we practice discernment in spending our carb budget wisely!

For example, I don’t eat food that isn’t worth it to me. I call this my “Heck Yeah” principle. Whole Food Carbs (like rice, oatmeal, and beans), generally aren't worth it for me!

Beans, heck no! Tortilla chips, heck yeah! Be discerning and don’t settle for less than what you really love. Leave room for the carbs you love the best and leave the rest!

Without further ado, here's a delish beef chili recipe that you can make quickly in your Instant Pot. This is a great way to use our West Texas Beef Co. grassfed beef if you have any on hand!

INGREDIENTS:

  • 1 lb Lean Ground Beef

  • 1 tbsp Ghee

  • 1 Yellow Onion (chopped)

  • 1 Red Bell Pepper (chopped)

  • 3 Garlic (clove, minced)

  • 2 tbsp Tomato Paste

  • 2 tbsp Chili Powder

  • 1 tbsp Cumin

  • 1/2 tsp Sea Salt

  • 1 Tomato (chopped)

  • 1 cup Organic Chicken Broth

INSTRUCTIONS:

  1. Turn your pressure cooker onto sauté mode. Cook the beef, breaking it up as it cooks until it's no longer pink. Remove the meat from the pot and drain any excess drippings.

  2. Add ghee to the pressure cooker and when melted add the onion, pepper and garlic. Saute for 5 minutes or until the onions are translucent. Add the tomato paste, chili powder, cumin and salt. Cook for another minute. Add the tomatoes, broth and cooked meat to the pressure cooker and stir to combine.

  3. Put the lid on the pressure cooker and change to pressure cooker mode. Cook for 20 minutes and let the steam release naturally for 5 to 10 minutes. Release the rest of the steam manually.

  4. Divide between bowls and enjoy!

NOTES:

Optional Toppings

  • Diced avocado, sliced jalapeños, fresh lime juice, sliced green onion and/or chopped cilantro.

No Ground Beef

  • Use ground turkey or chicken instead.

More Flavor

  • Add smoked paprika, chipotle chili powder, ground cayenne, ground coriander, black pepper or dried oregano.

Tomato Options

  • Use cherry tomatoes, Roma tomato, field tomatoes or drained diced tomatoes from the can.

No Ghee

  • Use extra virgin olive oil or avocado oil instead.

Leftovers

  • Store in an airtight container in the fridge for up to three days. Freeze for up to three months.

Serving Size

  • One serving is equal to approximately one cup of chili.

Hope you enjoy this recipe!

xoxo,

Chelsea