Instant-Pot Cowboy Chilli

Ingredients for Instant-Pot Cowboy Chilli

• 450g (450 g) pasture-raised breakfast sausage

• 450g (450 g) grass-fed beef mince

• 2 onions, diced

• 825g (822 g) diced tomatoes

• 200g (300 g) carrots, diced

• 1/2 teaspoons pepper

• 2 tablespoons (14 g) chilli powder

• 1 teaspoon (2 g) garlic powder

• 1 teaspoon (2 g) onion powder

• 1/2 teaspoons paprika (regular or smoked)

• 1 teaspoon (5 g) sea salt

• 1 tablespoon (15 ml) (or more) gluten-free Worcestershire sauce

• To serve: Dairy-free soured cream, jalapeño slices and dairy-free cheese

Begin by placing your two meats and onion into the basin. Press the Sauté button and cook until the meats are no longer pink, shifting the contents regularly to break them up. This will take around 5 minutes or so. Now add in the remaining ingredients. Give them a quick stir and press the Keep Warm/Cancel button (high pressure, 30 minutes). Now secure the lid, close off the pressure valve and press the Bean/Chilli button. Allow the contents to cook and once complete, quick-release the pressure valve. Remove the lid when safe to do so and press Keep Warm/Cancel, and then press the Sauté button. This will help reduce the chilli liquid and help thicken it up. Sauté your chilli for about 10 minutes, stirring each minute or so. Serve with dairy-free soured cream, jalapeño slices and dairy-free cheese.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.