1largesweet potatopeeled and cut into 1/2-inch pieces
3stalkscelerysliced
3 1/2cupscrushed tomatoesor 1 (28-ounce) can
1tablespoonWorcestershire sauce or coconut aminos
1teaspoonground cumin
1teaspoonchili powder
salt and pepper to taste
Optional toppings:
avocadodiced
Instructions
Set the Instant Pot to the Saute setting. Add olive oil to the interior pot, followed by the diced onion. Saute until tender and then add minced garlic, ground pork, and ground beef. Cook, stirring frequently, until the pork and beef are browned. Add sweet potato, celery, crushed tomatoes, Worcestershire sauce, cumin, and chili powder. Stir to combine well and situate the top onto the Instant Pot.
Set the Instant Pot to 10 minutes of High Pressure using the Manual setting. Allow to release pressure naturally and then carefully release any additional pressure before removing the top of the Instant Pot.
Serve the chili with any additional toppings desired.
Stove Top Instructions:
Add olive oil to a Dutch oven set over medium heat. Add in the onion and cook until tender, about 3 minutes. Then add in the garlic, pork, and beef. Cook, stirring frequently, until the pork and beef are browned. Add the sweet potato, celery, crushed tomatoes, Worcestershire sauce, cumin and chili powder. Stir to combine, cover and allow to simmer until the sweet potatoes are fork tender, about 30 minutes. Serve with toppings.