Instant Pot Chili with Rutabagas
Paleo–SIBO Friendly–Candida Diet Friendly
We make this chili recipe almost every week these days. It meets our dietary needs (between the two of us, we have SIBO and Candida overgrowth), it’s easy enough for us to make on a week day, and it’s a great fall/winter comfort food.
- 1/2 tablespoon of cooking fat (avocado oil, olive oil, ghee, butter, bacon grease, etc.)
- 1/2 tablespoon
- 2 red bell peppers, diced
- 2 tablespoons tomato paste
- 2 lbs ground beef (or chicken, turkey, etc.)
- 3 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 tablespoon cumin
- 1/8 teaspoon cayanne pepper
- 2 cans fire-roasted diced tomatoes, drained (14.5 oz cans)
- 1/2 cup bone broth
- 2 teaspoons fish sauce
- 2 large rutabagas
1. Press the saute button on the instant pot and let it heat up. Add the cooking fat and the garlic oil and swirl it around.
2. Add the diced peppers and a dash of salt and stir frequently until the peppers are softened.
3. Add the tomato paste and stir.
4. Add the ground beef and another dash of salt. Use a spatula to break the meat up and cook it through.
5. Once the beef is mostly cooked through, add the spices and stir.
6. Add the drained tomatoes, broth, and fish sauce. Stir well.
7. Lock the lid and press the Manual or Pressure Cook button and set the time for 15 minutes under high pressure.
8. When cooking is complete, release the pressure manually.
9. Add more salt if desired, to taste.
10. Serve up and enjoy! Feel free to add any toppings that work for you (avocado, cilantro, cheese, scallions, etc.).
I can’t have avocados and Ben can’t have cheese, and we’re tired people, so we usually skip the extra toppings. It’s good by itself! We use this garlic oil (affiliate link).
To give credit where credit is due, this Nom Nom Paleo recipe was the inspiration for our recipe, but we changed it quite a bit to work for our current dietary needs.
If you have SIBO + Candida in your house too, we hope this recipe helps you out too.