Instant-Pot Cowboy Chili
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1/2 tsp pepper
- 2 onions, diced
- 1 lb (450 g) pasture-raised breakfast sausage
- 1 lb (450 g) grass-fed ground beef
- 29 oz (822 g) diced tomatoes
- 1 1/2 cups (300 g) carrots, diced
- 2 tbsp (14 g) chili powder
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1/2 tsp paprika (regular or smoked)
- 1 tsp (5 g) sea salt
- 1 tbsp (15 ml) (or more) gluten-free worcestershire sauce
- to serve: dairy-free sour cream, jalapeã±o slices and dairy-free cheese
- Carbohydrate 12 g(4%)
- Cholesterol 75 mg(25%)
- Fat 22 g(34%)
- Fiber 4 g(17%)
- Protein 22 g(43%)
- Saturated Fat 7 g(37%)
- Sodium 675 mg(28%)
- Calories 325
Preparation Begin by placing your two meats and onion into the basin. Press the Sauté button and cook until the meats are no longer pink, shifting the contents regularly to break them up. This will take around 5 minutes or so. Now add in the remaining ingredients. Give them a quick stir and press the Keep Warm/Cancel button (high pressure, 30 minutes). Now secure the lid, close off the pressure valve and press the Bean/Chili button. Allow the contents to cook and once complete, quick-release the pressure valve. Remove the lid when safe to do so and press Keep Warm/Cancel, and then press the Sauté button. This will help reduce the chili liquid and help thicken it up. Sauté your chili for about 10 minutes, stirring each minute or so. Serve with dairy-free sour cream, jalapeño slices and dairy-free cheese. Slow-Cooker AlternativeTo make in a slow cooker, first sauté the breakfast sausage, beef and onions over high heat for about 5 minutes. Transfer to slow cooker and combine remaining ingredients. Give it a quick stir, cover and cook on low for 5 hours. From Paleo Cooking With Your Instant Pot: 80 Incredible Gluten- and Grain-Free Recipes Made Twice as Delicious in Half the Time © 2017 by Jennifer Robins. Reprinted with permission from Page Street Publishing. Buy the full book from Amazon.
Preparation Begin by placing your two meats and onion into the basin. Press the Sauté button and cook until the meats are no longer pink, shifting the contents regularly to break them up. This will take around 5 minutes or so. Now add in the remaining ingredients. Give them a quick stir and press the Keep Warm/Cancel button (high pressure, 30 minutes). Now secure the lid, close off the pressure valve and press the Bean/Chili button. Allow the contents to cook and once complete, quick-release the pressure valve. Remove the lid when safe to do so and press Keep Warm/Cancel, and then press the Sauté button. This will help reduce the chili liquid and help thicken it up. Sauté your chili for about 10 minutes, stirring each minute or so. Serve with dairy-free sour cream, jalapeño slices and dairy-free cheese. Slow-Cooker AlternativeTo make in a slow cooker, first sauté the breakfast sausage, beef and onions over high heat for about 5 minutes. Transfer to slow cooker and combine remaining ingredients. Give it a quick stir, cover and cook on low for 5 hours. From Paleo Cooking With Your Instant Pot: 80 Incredible Gluten- and Grain-Free Recipes Made Twice as Delicious in Half the Time © 2017 by Jennifer Robins. Reprinted with permission from Page Street Publishing. Buy the full book from Amazon.
