Classic Beef Chili

(Total Time: 45 MINS| Serves: 8)

Ingredients:

1 tbsp. olive oil

2 pounds grass-fed cubed beef chuck roast

Salt and freshly ground black pepper, to taste

2 tbsp. ground cumin

1 tbsp. chili powder

1 tbsp. paprika

8-ounce chopped baby Portobello mushrooms

1 seeded and chopped large green bell pepper

1 tsp crushed garlic

1 (15-ounce) can crushed tomatoes

1 (6-ounce) can tomato paste

1 cup homemade beef broth

Directions:

Place 1 tbsp. of the oil in the Instant Pot and select “Sauté”. Then add the beef, salt and black pepper and cook for about 4-5 minutes.
Select the “Cancel” and stir in broth.
Secure the lid and cook under “Manual” and “High Pressure” for about 15 minutes.
Select the “Cancel” and carefully do a “Quick” release.
Remove the lid and stir in remaining ingredients.
Secure the lid and cook under “Manual” and “High Pressure” for about 1o minutes.
Select the “Cancel” and carefully do a “Natural” release.
Remove the lid and serve hot.

Per Serving (Calories 478|Total Fat 34.2g| Net Carbs 1.11g| Protein 33.2g| Fiber 3.2g)