Curried Chickpeas with Spinach
Chili Nachos
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This appetizer is always a crowd-pleaser. And now those with gluten allergies can join in on the fun—just make sure you get the right chips. The tortilla chips need to be made from corn, either blue or yellow, instead of wheat. There are also chips made from sweet potatoes, rice, and even beans if you want some variety. And your imagination is the limit when it comes to toppings. Try diced avocado, guacamole, sour cream, jalapeño slices, or sliced black or green olives.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
8 servings
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Ingredients
- 1 tbsp olive oil
- 1 small red onion peeled and diced
- 1 medium green bell pepper seeded and diced
- 1/2 lb ground beef
- 1/4 lb ground pork
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp salt
- 14.5 ounces diced tomatoes
1 can including juice - 4 ounces chopped green chiles
1 can including juice - 4 ounces cream cheese
- 1/2 cup shredded Cheddar cheese
- 2 roma tomatoes seeded and diced
- 4 scallions sliced
- 1 bag corn tortilla chips
Ingredients
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Instructions
- Press the Sauté button on the Instant Pot®. Heat oil 30 seconds. Add onion and bell pepper to pot. Stir-fry 5 minutes until onions are translucent. Add beef and pork and cook for an additional 5 minutes, using a wooden spoon to chop and stir as the meat cooks.
- Add chili powder, garlic powder, cumin, salt, tomatoes with juice, and chiles with juice to pot and stir to combine. Lock lid.
- Press the Meat button and cook for default time of 35 minutes. When timer beeps, let pressure release naturally until float valve drops and then unlock lid. Stir in cream cheese until melted and evenly distributed.
- Transfer chili mixture to a serving dish. Garnish with cheese, Roma tomatoes, and scallions. Serve warm with chips.
Michelle Fagone is a recipe developer, food blogger, and the author of several cookbooks including The “I Love My Instant Pot” Recipe Book, The “I Love My Instant Pot” Paleo Recipe Book, and The “I Love My Instant Pot” Gluten-Free Recipe Book. On her site, CavegirlCuisine.com, Michelle shares recipes and knowledge about the health benefits of cooking with local, fresh, unprocessed foods. Cavegirl Cuisine was named one of the Top 50 Paleo Blogs of 2012 by the Institute for the Psychology of Eating. Michelle lives in Louisville, Kentucky.
The cookbook that makes using your Instant Pot easier than ever!
The first cookbook dedicated to non-paleo gluten-free recipes for the hottest kitchen appliance: the Instant Pot—with 175 easy-to-make gluten-free recipes and photographs throughout!
This book shows you how you can use the hottest kitchen appliance right now—the Instant Pot—to create gluten-free meals that are quick, easy, and most importantly, delicious. With 175 gluten-free recipes and photographs throughout, this cookbook is a must-have for Instant Pot fans who follow a gluten-free diet due to celiac disease, gluten intolerance, wheat allergies, or simply for health reasons.
You’ll learn how to make satisfying, whole-food dishes for every meal from breakfast to dinner, snacks to desserts. You’ll also find an easy-to-understand overview of the Instant Pot including what all those buttons on your Instant Pot do, how to release the pressure from the Instant Pot when your cooking time is up, how to keep your Instant Pot clean, and more. The “I Love My Instant Pot” Gluten-Free Recipe Book is perfect for Instant Pot fans who follow a gluten-free diet or anyone who wants fast, delicious meals the whole family will love.
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