Easy Gluten Free Chili (Instant Pot Pressure Cooked)

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5 from 2 votes

Easy Gluten Free Chili (Instant Pot Pressure Cooked)

Course Main Course

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 227kcal

Ingredients

1 tbsp oil I like avocado
1 medium onion chopped yellow or white
2 TBSP. chopped garlic
2 lbs. lean ground beef or turkey
1 tsp. Ground Cumin
2 tsp. Parsley
2 tsp. Basil
1 TBSP. + 1 tsp. chili powder
1 Cup Tomato Sauce
1 15 oz can Kidney Beans drained
2 15 oz cans Black Beans drained
2 14.5oz cans of chopped/diced tomatoes
Salt and Pepper to taste

Instructions

Turn the Instant Pot on the saute setting and add your oil.
Add the chopped onion and garlic and begin to saute it.
Once the onions are translucent, add the ground meat in and begin to brown it.
Keep cutting up the meat with a spatula.
Add all of your spices and stir up.
Turn the Instant Pot off.
Add the tomatoes and beans and stir again. Set the Instant Pot on the chili setting (it sets for 30 minutes) Garnish with whatever you like.

Notes

To make this in the slow cooker, you will need to saute the garlic and onions on the stovetop, add the meat and cook it thoroughly. You will then transfer it to the slow cooker, add the remaining ingredients and cook on low for 6-8 hours.

Serve garnished with cheddar cheese and sour cream, or add your favorite corn chips to this recipe.

You can store in an airtight container in the fridge for up to 4 days, or freeze the chili in a freezer safe bag or container once it's at room temperature for 6-8 weeks.

This makes excellent leftovers, we love it on top of fries and hot dogs!

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