Categories: Instant Pot
Ingredients
- 11/2 tablespoons olive oil or coconut oil
- 1 large brown onion, roughely chopped
- 1 medium carrot (or 2 small ones), peeled and diced into small cubes
- 1 celery stick, diced into small cubes
- 7 oz / 200 g chorizo sausage, peeled and diced
- 1 long red chilli, finely diced
- 2.2 lb / 1 kg ground beef (grass-fed, if possible)
- 3 cloves garlic, finely diced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander seed
- 2 cups / about 400 g tinned chopped tomatoes
- 4 tablespoons tomato paste
- 1 tablespoon Tamari or soy sauce (coconut aminos for those on Whole30/paleo)
- 2 teaspoons salt
- 2 bay leaves
- 3 tablespoons of port or fortified red wine (optional but adds lots of depth)
- To serve: flash pan-fried zucchini or cooked white rice, chopped avocado and cilantro.
Directions
- Turn the Instant Pot on and press the Sauté function key (it should say High, 30 mins). Add the oil, onion, carrot, celery, chorizo and chili and cook together for 3-4 minutes.
- Add the beef, garlic, spices and stir. Add the tinned tomatoes and paste and stir. Add the rest of the ingredients and stir together. Press Keep Warm/Cancel.
- Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press MANUAL (High Pressure) and set to 15 minutes. After 3 beeps the pressure cooker will start going.
- Once the time is up, let the pressure release naturally for 5 minutes, then use the quick release to let off the rest of the steam.
- If storing in the freezer, make sure to cool down the chili first.