¹⁄₂ tbsp olive oil

1¹⁄₄lb (567g) ground beef

¹⁄₂ medium yellow onion, chopped

2 garlic cloves, minced

1¹⁄₂ tbsp chili powder

2 tsp ground cumin

1 tsp fine grind sea salt

1 tsp smoked paprika

1 tsp garlic powder

¹⁄₄ tsp coriander powder

¹⁄₈ tsp cayenne pepper

²⁄₃ cup water

1¹⁄₂ cups canned diced tomatoes

4 tbsp tomato paste

²⁄₃ cup finely chopped cauliflower

1 cup diced zucchini

²⁄₃ cup grated cheddar cheese

¹⁄₂ medium avocado, chopped

2¹⁄₂ tbsp full-fat sour cream

1 Select Sauté (Normal). Once the pot is hot, add the olive oil and ground beef and sauté for 6 minutes or until the beef is browned, using a wooden spoon to stir and break up the beef.

2 Add the onions and garlic to the pot. Sauté for 3 minutes, stirring occasionally, until the garlic becomes fragrant and the onions begin to soften.

3 Add the chili powder, cumin, sea salt, paprika, garlic powder, coriander powder, cayenne pepper, water, diced tomatoes (with canning liquid), tomato paste, cauliflower, and zucchini to the pot. Stir to combine.

4 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 25 minutes.

5 When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.

6 Open the lid and stir. Ladle the chili into serving bowls and top each serving with 2 tablespoons cheddar cheese, 2 tablespoons avocado, and ¹⁄₂ tablespoon sour cream. Serve hot.

tip To make this recipe dairy-free, substitute an equal amount of shredded almond cheese for the cheddar, and omit the sour cream.