Paleo Instant Pot Steak and Sweet Potato Chili
This Paleo + Whole30 Chili is heaty + meaty, savory + smokey. But the best part is that it cooks in 25 minutes in the pressure cooker. It's the easiest week night meal, but is also the perfect meal to serve to company with a side of football.
Servings: 4 servings
Equipment
- Pressure Cooker
Ingredients
- 1 lb cubed chuck roast or braising steak
- 2 tbsp olive or coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red pepper, diced
- 2 cups sweet potato, peeled and chopped
- 2 cans diced or chopped tomatoes
- 2 cups chicken or beef broth
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 2 tsp salt
- 1/2 tsp pepper
- 2 bay leaves
- 2 tbsp chocolate chips** *or 1/2 tbsp cocoa powder
Instructions
- Add all of the above ingredients, except the cocoa or chocolate, to a pressure cooker like the instant pot. Give it all a good mix!
- Set the pressure cooker to cook on high pressure for 25 minutes.
- Once the 25 minutes is up, release the pressure and give the chili a good stir to break up the sweet potatoes a bit.
- Stir in the chocolate or cocoa and mix. Leave to sit for 5-10 minutes!
- Enjoy as is or serve with chips, bread, avocado, diced onions, etc.
Notes
** I prefer using no sugar added chocolate chips to keep this Whole30 compliant, but semi-sweet would also work well.
CROCK POT INSTRUCTIONS: Follow all of the same steps, but cook on low for 8 hours or high for 4 hours. Add the cocoa when it's done cooking as with the pressure cooker instructions.
STOVE TOP INSTRUCTIONS: In a large soup pan or dutch oven, heat the oil until hot. Sear the steak in batches and remove from pan (cook until just brown). Add the onions and garlic and cook for 5 minutes. Stir in all of the remaining ingredients, except the chocolate, together. Bring to a boil and reduce to a simmer and cover. Cook for 2 hours or until beef is tender. Stir in the chocolate and enjoy!