Instant Pot Chili with Butternut Squash
While the rich flavours may taste like it’s been simmering all day, would you believe this Instant Pot chili by Cheryl Malik is ready in less than 45 minutes? It’s quick, easy, and filled with delicious flavours that will leave you warmed to the bone on a chilly winter day.
2 lbs. / 900 g ground beef
1 lb. / 450 g ground pork
2 tsp. black pepper
2 tsp. garlic powder
2 tsp. dried basil
2 tsp. paprika
1/2 tsp. red pepper flakes
2 tsp. sea salt
2 tsp. onion powder
1 tbsp. dried oregano
2 tsp. ground cumin
1 tbsp. red wine vinegar
8 oz. / 250 g bacon, diced
1 large yellow onion, chopped
1 red bell pepper, seeded and chopped
1 1/2 tbsp. garlic, minced
2 x 28-oz. (2 x 830 ml) cans fire roasted diced tomatoes with juice
6-oz. (180 ml) can tomato paste
2 cups beef broth
1/4 cup chili powder
2 tbsp. fish sauce
1 small butternut squash, peeled, seeded and cubed
This recipe is one of the dishes in Cheryl’s Dream Paleo Week.
- Turn Instant Pot on Sauté mode. Add ground beef and pork and brown, crumbling with a wooden spoon or spatula, until cooked through. Sprinkle spices over – black pepper through ground cumin – and add red wine vinegar; stir until well combined. Transfer to a bowl.
- Add bacon to Instant Pot and cook on Sauté mode until cooked through. Drain grease into a small heatproof bowl; return 1/4 cup bacon grease to Instant Pot cooking pot.
- Add onion and red bell pepper and cook until softened, about 5 minutes. Add garlic and cook, stirring constantly, about 30 seconds or until fragrant. Add remaining ingredients, except for butternut squash, and stir to combine. Place butternut squash on top.
- Secure Instant Pot lid with valve in the sealing position and cook on Manual High Pressure 22 minutes. Quick Release, stir, and adjust seasonings to taste.
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