Ingredients
- 1 1/2 tablespoons olive oil divided
- 1/2 cup onion diced
- 1 red bell pepper diced
- 1/2 cup celery sliced
- 1 tablespoon garlic minced
- 1 pound grass-fed 85% lean ground beef
- 4 teaspoons chili powder
- 1 tablespoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground allspice
- 1 can fire-roasted diced tomatoes (14 ounces)
- 1 can crushed tomatoes (14 ounces)
- 1/2 cup water
- 2 tablespoons tomato paste
- 1 teaspoon sea salt
- Pinch of pepper
- 2 bay leaves
- 1/4 cup parsley minced
Instructions
- Pour 1 tablespoon of the oil in your Instant Pot and turn it to 'Sauté' mode. Once hot, sauté the onion, bell pepper, celery, and garlic until they begin to soften, about 3 minutes.
- Add the remaining oil along with the beef and cook until the beef begins to brown, about 3-4 minutes. Carefully drain any excess fat.
- Add the chili powder, smoked paprika, cayenne, and allspice and cook until the beef is no longer pink and completely browned, about 3-4 minutes.
- Add all the remaining ingredients, except the parsley, and stir until well combined. Cover the Instant Pot (make sure it's set to 'Sealing') and turn it to 'Manual Mode' (it should immediately be set for high pressure). Set it for 10 minutes. Once cooked, let it steam release naturally.
- Once the steam is released, remove the lid and turn it to 'Sauté' mode. Cook for 2-4 minutes, stirring frequently, until some of the water has evaporated.
- Stir in the parsley and DEVOUR.