INSTANT POT CHILI RECIPE INSTRUCTIONS:

1. 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.
2. 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.
3. 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.
4. Lock the lid into place and cook on HIGH PRESSURE for 8 minutes. Let the pressure release naturally.
5. 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:

1. 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.
2. In the 8 cup VitaClay slow cooker, add the meat, chopped onion, bell peppers, carrots, garlic and 1 teaspoons salt. Stir to combine.
3. Next, add the tomato paste, chili powder, oregano and cumin. Stir in the tomatoes and beans.
4. 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.
5. Stir in the lime juice just before serving. To serve, top with chopped cilantro, avocado and a dollop of dairy free sour cream.