INSTANT POT CHILI RECIPE INSTRUCTIONS:
- Using the SAUTE function, heat 1 tablespoon of the oil in the pressure cooker pot. Add the ground beef, spread it over the oil, and let it brown without stirring for about 5 minutes. Sprinkle the beef with 1 teaspoon of the sea salt and saute for 2 more minutes, or until meat is no longer pink. Use a slotted spoon to transfer the meat to a separate plate.
- Add the remaining 1 tablespoon of oil and stir in the chopped onion, bell peppers, carrots, garlic and 1 teaspoons salt. Saute until vegetables are soft.
- Stir in the tomato paste, chili powder, oregano and cumin and cook until fragrant, about 1 minute. Stir in the reserved meat along with any juices from the plate, plus the tomatoes, beans and remaining 1/2 teaspoon salt.
- Lock the lid into place and cook on HIGH PRESSURE for 8 minutes. Let the pressure release naturally.
- Stir in the lime juice just before serving. To serve, top with chopped cilantro, avocado and a dollop of dairy free sour cream.
IF USING A VITACLAY SLOW COOKER:
- In a 10″ ceramic skillet on medium heat, heat 1 tablespoon of the oil. Add the ground beef, spread it over the oil, and let the beef brown, stirring ocassionally. Sprinkle the beef with 1 teaspoon sea salt and saute for 2 more minutes, or until meat is no longer pink.
- In the 8 cup VitaClay slow cooker, add the meat, chopped onion, bell peppers, carrots, garlic and 1 teaspoons salt. Stir to combine.
- Next, add the tomato paste, chili powder, oregano and cumin. Stir in the tomatoes and beans.
- Put the lid on the chili and cook for 4 hours. If using a classic slow cooker, you can also cook on HIGH for 4 hours or 7-8 hours on LOW.
- Stir in the lime juice just before serving. To serve, top with chopped cilantro, avocado and a dollop of dairy free sour cream.