Servings: 8 servings
Instant Pot Paleo Pumpkin Chili
Pressure cooker pumpkin chili made with no beans for a paleo chili recipe
Ingredients
- 2 Tbsp avocado oil
- 1 small red onion diced (omit for Low-FODMAP)
- 2 large carrots peeled and chopped
- 1 green bell pepper cored and chopped
- 4 cloves garlic omit for Low-FODMAP
- 1 pound grass-fed ground beef
- 1 pound ground turkey
- 1 15-ounce can diced tomatoes
- 2 15-ounce cans pureed pumpkin
- 1 cup chicken bone broth
- 3 Tbsp chili powder
- 1 Tbsp dried oregano
- 2 tsp sea salt to taste
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp ground cinnamon
Instructions
- Turn your Instant Pot on to Saute and add the oil. Wait for the Instant Pot to heat up for a minute or two then add the onion. Cook, stirring occasionally, until onion begins to sweat, about 3 minutes. Add the carrots, pepper, and garlic and continue cooking another 2 minutes.
- Add the ground beef and ground turkey and mix into the vegetables. Cook until the meat has browned, about 5 minutes.
- Add the remaining ingredients and stir well.
- Secure the lid on the Instant Pot and press the Chili function and set the time to 50 minutes. Allow the Instant Pot to release for 10 to 15 minutes, or quick release with the vent.
- Serve with desired toppings and enjoy!
Stove Top Instructions:
- Follow the same instructions above using a large stock pot or Dutch oven, heated over medium on the stove top. Once the meat has browned and all ingredients are stirred in, cover, lower heat to low, and cook at a very gentle boil for 30 minutes to 3 hours.
Notes
To make recipe Low-FODMAP, omit the onion and garlic and add 1 tablespoon of cider vinegar or mustard.
Nutrition
Serving: 1of 8, Calories: 455kcal, Carbohydrates: 55g, Protein: 32g, Fat: 19g, Fiber: 15g, Sugar: 10g