Italian Style Instant Pot Beef Chili – a bean free, paleo friendly chili with robust Italian flavours – ready in 30 minutes! Gluten Free + Dairy Free
Man, I love October.
This week all the cozy, autumnal feels have really started to roll in. Leaves are falling, trees are changing colour, and our heater is starting to get more of a work out again.
Let’s get into it!
How to Make: Italian Style Instant Pot Beef Chili
Once again my instant pot is coming through for me. This chili is made all in one pot and is ready in under 30 minutes!
It all starts with a quick sauté of our base ingredients: onion & red bell pepper. After those two dance around the pot for a few minutes add in the ground beef and garlic.
Once the beef is browned you add in your spices and red wine. The wine adds a hearty, robust flavour to this chili, but feel free to sub it with more beef stock if you’d prefer.
Once your wine & chili has reduced down you finally add in your carrots and fire roasted tomatoes. Give it all a quick stir and lock in your lid. Pressure cook for about 15 minutes, let the pressure come down naturally and you’re done!
If you’re somebody who’s got strong opinions about what should and shouldn’t be considered a chili that’s cool! For a more traditional chili you can always add in some beans to fill this out. White or cannellini beans would be lovely in this context.
I decided to leave them as Mike’s body doesn’t like beans too much. As an added bonus keeping this bean free it also keeps it low carb and paleo friendly. Not to mention, there’s enough flavour going on in here that you won’t miss them anyways!
I hope you enjoy this chili as much as we did! Yay for instant pots!
Don’t forget to tag @asaucykitchen on instagram if you try this gluten free Instant Pot Beef Chlli! We love to see what you make with it! You can also post your pictures to our facebook page!
- 1 tablespoon | 15 ml olive oil
- 1 yellow onion | about 1 cup, chopped
- 2 red bell peppers, chopped and deseeded
- 2 pounds | 900 grams lean ground beef, aim for around 85% lean/15% fat
- 3 cloves garlic | about 1 heaping tablespoon minced or crushed
- 1 teaspoon sea salt plus more to taste
- 1 teaspoon red chilli flakes
- 1 tablespoon dried oregano
- 1 teaspoon fennel seed
- 1/2 cup | 120 ml dry red wine
- 1/2 cup | 120 ml beef stock
- 2 large carrots | about 2 cups diced
- 1/2 teaspoon ground black pepper
- 1 can | 14.5 oz or 400 grams diced fire roasted tomatoes
- chopped basil
- grated parmesan or mozzarella
- Press the sauté button on the instant pot and wait for it to heat up. Add the olive oil. When the oil is simmering add the chopped onion and bell peppers. Cook for about 3 minutes until the vegetables are softened.
- Add in the ground beef and garlic along with the salt. Stir and break up the meat with a wooden spoon. Cook until browned, about 5-7 minutes.
- When the meat is no longer pink stir in the chilli flakes, fennel seed and oregano. Stir to combine everything in spices.
- Stir in the red wine. Let the wine come to a boil and cook until it's almost completely reduced down, about 4-5 minutes.
- Finally, stir in the beef stock, the carrots, pepper, and tomatoes.
- Secure the lid on the instant pot and make sure the dial on top is set to 'sealing'. Cook on high pressure for 15 minutes. (Press 'Manual' or 'Pressure Cook' and set the timer to 15 minutes.)
- When the time is up you can use the quick release method or let pressure come down naturally. Taste and season as needed. Add any toppings you'd like (basil, parmesan, mozzarella, etc) and serve.
- Keep leftovers in the fridge for 4-5 days or freeze for up to 6 months.
If you can tolerate dairy a bowl of this is also lovely with a spoonful of ricotta and a little bit of shredded mozzarella mixed in - tastes like a lasagna soup!
If you don't have any red wine on hand for cooking you can sub it for more beef stock.