Instant Pot Keto Chunky Chili

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Here is recipe
•1 ¼ lb ground beef
•1 tbsp olive oil
•½ medium sized yellow onion chopped
•2 cloves garlic peeled and minced
•1 ½ tbsp chili powder
•2 tsp cumin
•1 ½ tsp sea salt
•1 tsp smoked paprika
•1 tsp garlic powder
•¼ tsp coriander powder
•⅛ tsp cayenne pepper
•1 cup beef broth
•⅔ cup water
•¼ cup canned pumpkin unsweetened kind
•1 cup canned diced tomatoes
•2 tbsp tomato paste
•⅔ cup cauliflower finely chopped
•1 cup zucchini squash diced
•⅔ cup grated cheddar cheese optional (omit for paleo & whole30)
•½ of an avocado chopped
•3 tbsp sour cream optional or can use homemade paleo dairy-free sour cream
Instant Pot Directions:
0.Select Saute and once the Instant Pot is hot add olive oil and crumble the ground beef into the pot. Sauté ground beef for 6 minutes, or until beef is browned while using a wooden spoon to stir and break up the beef.

0.Once the beef has browned, add the chopped onions and minced garlic and saute until translucent.

0.Add all the remaining ingredients except for the toppings to the pot and stir to combine.

0.Close and secure the lid and turn the pressure release handle to the Sealing position. Select Pressure Cook (Manual) on High Pressure and set the timer for 25 minutes.

0.Once cooking time is complete, let pressure Naturally release for 10 minutes (do nothing to the pot for 10 minutes) and then carefully Quick Release all the remaining pressure (turn pressure release to Venting). Let all the pressure (steam) release.

0.Open the lid, stir and serve topped with cheese, chopped avocado and a ½ tbsp of sour cream or paleo sour cream.

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Jack Scalfani has been involved in the entertainment industry his whole life. Dj’ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and has his own line of sauces, seasoning and beef jerky sold across America. Born and raised in Southern California, he now resides in Nashville, TN.

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