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5 from 3 votes

KISS Instant Pot Chili

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6

Equipment

  • Instant Pot

Ingredients

  • 1 tbsp avocado oil
  • 1 sweet onion, diced
  • 1 yellow or orange bell pepper, diced
  • 1 tsp salt
  • 2 tbsp tomato paste
  • 1-2 tbsp minced garlic
  • 2 lbs ground beef or venison
  • 3 tbsp chili powder
  • 1 tbsp dried oregano
  • 1 tbsp ground cumin
  • 1 14.5 oz can fire-roasted diced tomatoes, drained
  • 1/2 cup beef broth
  • 2 tsp fish sauce
  • 1 medium/large sweet potato (or 2 small), diced small

Instructions

  • Press the Sauté button on the Instant Pot and allow the insert to heat up (about 1 minute). Once the insert is hot, add 1 tablespoon of avocado oil and swirl around to cover the bottom of the insert.
  • When the oil is hot, add the diced onion and bell pepper and cook for about 3 minutes, stirring frequently until soft.
  • Add the tomato paste and garlic and cook for about 30 seconds.
  • Add the ground beef or venison and 1 tsp of salt. Brown and break up the meat until no longer pink (about 5-7 minutes).
  • Add the sweet potatoes, chili powder, oregano, and cumin, stirring until fragrant.
  • Add the drained tomatoes, broth, and fish sauce. Stir and make sure all of the liquid is distributed well.
  • Lock the lid and cook under high pressure for 15 minutes. (Select the “Pressure Cook” button and set the time for 15 minutes under high pressure. It will take about 10 minutes to come to pressure before it starts cooking).
  • When the chili is finished cooking, release the pressure manually or let the pressure come down naturally.
  • Top with cilantro and avocado and serve with gluten-free cornbread.