I mentioned last week it’s a good idea to follow me on Instagram, in case I ever post any of my meals and you want the recipe. Here’s another example from that! I made this Nightshade-Free Chili in the Instant Pot for my mom this weekend, and we both loved it so much.
It took me under 20 minutes to prep, and then I let the Instant Pot do all the magic.It’s one of the last remaining appliances in my kitchen besides my coffee grinder and blender before our move.
So you know how you can take those stress surveys at the end of the year at work that rank how stressful your year was? I am in the tippie-top category this year. And I’m feeling it. It seems like I’ve been going through one major life change to the next, and I’m so ready for things to stop changing so dramatically. It’s hard enough being a first time mom, but we’ve both had changes in employment multiple times this year, bought a home, went through an autoimmune flare, birthed a baby, raised said baby away from family support, and are moving to another state during the holiday season. Too much for me to handle personally!
Another reason why I can’t get enough of my pressure cooker and why I cook almost all our meals in it. Somethings gotta give, and that’s standing over the stove and oven when I have 4 billion other things that have to get done.
I’ve heard from a lot of you how you’re scared to experiment with your Instant Pot on your own. So I divided up the ingredients to the recipe into 4 categories.
3 TIPS FOR PERFECT INSTANT POT RECIPES EVERY TIME
- SAUTE FUNCTION: You want to start with your vegetables to par-cook them a bit with or without oil in the Instant Pot insert using the Saute function. This isn’t necessary all the time, but by par-cooking them, it means you won’t have to pressure cook them for as long, which means you won’t overcook everything else that goes into the pot for pressure cooking!
- SEASONING: Then you want to add your dried seasonings, herbs and salt, along with your protein. I prefer ground meats and seafood for my Instant Pot soups/stews because they cook MUCH more quickly than stew meat, and then you won’t overcook your veggies inadvertently.
- FINISHING TOUCHES: Once your dish is finished pressure cooking, it’s always a good idea to add Finishing Touches to brighten the dish and add extra flavor. Here we use lime juice, cilanto, green onions, avocado, fish sauce, and cocoa powder. If you’re wondering what cocoa powder, fish sauce, and coffee are doing in your chili, you are not alone. I had a few people wonder the same thing when I posted the ingredients on Instagram. They are added in small amounts to add depth of flavor since we are missing the nightshades. That’s why it’s also important to add all those yummy fresh toppings to your bowl of chili!
This nightshade-free chili is 100% a crowd pleaser, super filling + loaded with fiber-rich veggies and gut-healing broth!
- 1 large white onion or 2 trimmed leeks, chopped
- 1 large green plantain, quartered and chopped
- 2 small turnips, cubed
- 2 cups cubed sweet potatoes
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin (omit for AIP)
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- pinch ground cinnamon
- 1 tablespoon coldbrew coffee concentrate (omit for AIP)
- 3/4 cup bone broth
- 1/2 cup organic pumpkin puree
- 1 1/2 pounds grass-fed ground beef
- Juice of 1/2 lime
- 3/4 cup chopped cilantro
- 4 green onions, chopped
- 1/2 teaspoon fish sauce
- 1/4 teaspoon cocoa powder (omit for AIP)
- for serving: diced avocado
Turn Instant Pot “Saute” function on. Sweat onion, plantain, turnip and sweet potato with the oregano, thyme, sea salt, garlic andcumin for 4 to 5 minutes until slightly softened, stirring frequently.
Add cold brew, broth and pumpkin to the insert and stir. Crumble in ground beef with your hands.
Seal lid and set “Manual” timer for 5 minutes. Once timer elapses, immediately vent the pressure.
Stir in the lime, cilantro, green onions, fish sauce, and cocoa and top with avocado. Serve warm.