hi everyone and welcome to my kitchen it's michelle tam of nom nom paleo and it's wednesday 5 o'clock pacific so i come on every week to show you how to cook something in my kitchen and that heavy breathing you hear is my older son read questions that i can't see because i'm going to be demoing something in my ink supply and so just you guys know how this works um I cook and I show you a recipe this recipe is one that's on our blog nom nom paleo it's also in our iPhone and iPad app it is the instant pot ground beef chili and it's super simple super tasty you can make it with stuff that you can probably scrounge from your kitchen or your refrigerator in your pantry and it's inexpensive its whole thirty friendly and it won't heat up your kitchen if it's super hot where as you were watching us from and then my son Owen is gonna be reading questions and comments you guys say or type and then behind the scenes Loren wave is going to be typing answers to all of your questions so I encourage you guys to ask questions and say hello because three people who are watching this live if you just write some sort of comment plan one of these and this is one of the instant pot IP duo plus 60 so there were two new instant models that were just introduced I think like two months ago so this is one of them it's an upgrade on the IP duo 60 which is the one that I used to recommend everybody and so the IP duo 60 was the 71 and this is the nine and one and then this one right here is the ultra so this is like a ten and one super fancy one and I'll show that one too but this is the one that is going to be given away to three lucky viewers so there is um a slight kind of geographical stipulation you do have to be in the continental US or Canada but if Lauren randomly picks a mine who's not in those areas I will personally send you a really really cool nom nom swag pack and a little handwritten note so just gonna start so this people have asked how is this different from and again I'm not sponsored by instant pot they are sponsoring the giveaway um because they are sending it from their warehouses but they don't pay me to save me the stuff I just I love it and I've been buying it from my friends I've been recommending it on my blog but it's just cuz I think it's a really great time-saving tool yeah when you're printing so loud but I've led your life it's proof and so people about how that's different from the seven in one and should I pay the extra twenty dollars because I think the seventy one is like ninety nine dollars on Amazon and then this 19 one plus 60 is like 119 and then this one is 149 so I definitely think that if you're gonna get a new instant pot you should get this one or this one because it does have improvements over the seven in one and the main improvements I think there's like some extra little cooking features like there's cake one and egg one which I don't use like I typically use saute and just the pressure cook function I've never used this as a slow cooker because I this is in my opinion you use this an instant pot as a pressure cooker but what I do like is that like on the inside of this middle insert they now have a line that tells you what the pressure cooking max is and in the old seven in one it just used to have a line that said max which was not the correct line if you were pressure cooking it's the correct line if you were just slow cooking and not cooking under pressure but all every time you pressure cook it should not be no higher than the two-thirds or a half mark if you're gonna be cooking beans or rice yes so what you're looking this would you rather have the 6 quart or the 8 quart that's a good question too so I have an 8 fourth and about myself I like the 6-quart a lot better so people say oh I have a big family or I like to have leftovers so a 6-quart can make quite a bit of food so I we have a family of four and when I make dishes there's normally enough for dinner plus leftovers on the 8 quart is a bigger capacity but it takes longer to reach pressure and then after it's cooked it takes a long time for the pressure to release so I think it's great if you're making stews and raises and broth all the time and you need a bigger capacity but sometimes when you want to do quick relief from stuff I think it's faster on the 6 quart um and I'd almost rather to have 2 6 quarts than an 8 quart but that's my own opinion I I'd rather have I mean I do have 2 6 quarts and an 8 quart and I almost always grab my 6 quart so I'm going to just start cooking this again is the instant pot ground beef chili that is new on my blog and on my app and then after this cooking demo is done I've put up all the links to all the recipes and any questions that you guys have in the description at the top oh happy birthday maybe you'll win an instant pot for your birthday so what I do is I just press the sake button and that heats up this metal insert so it's just like you're going to the stove when you crank it on and you put a pot on that's basically the same thing as pressing the sautee function and so it does take a little bit so it beats tell you what's on and it'll actually tell you what it's hot I sometimes I don't wait until it says hi I'll just throw it in because I'm impatient but it does tell you when it's hot and you can continue and so once it's hot I'm gonna put in I have one large yellow onion you could have a weight on in whatever onion you have that I diced up and then I have one red bell pepper that I also diced up and then I have some garlic cloves that all had but I have to saute first as soon as this heats up and I'm gonna go grab I normally use for my eye temperature camera use an avocado oil or I use ghee and for this I'm going to use oil and I'm gonna wait till this heats up because one of the things I learned recently is it's really important to have your pan heat up before you add the oil so that's one thing that I've been trying to do myself any questions well that's what I saw was can you explain about your transition from AIP to paleo I'm not a key my transition or how you transition I'm happy drugs will open oh here's another one is it okay to manually release and not to wait for it to do pressurize on its own it depends on the recipe so the question was like when do you use manual release and when do you do natural release so basically I think the reason why you would use manual release is if you don't want the contents to overcook but I normally choose to only cook things in the instant pot that um you can't overcook like braises and stews but things like hard-boiled eggs you want to use the manual release because if you let the pressure release naturally it could take like 20 minutes and your eggs will get like a gray ring and they'll be over cut yes so how long do you wait for the recipe to heat up the insert thing it up I mean you wait until it's hot and so now I could be like when I put my hand like right here I can actually feel the time and it still says on so it says it's heating up and so this indicator right here will actually say a hot when it's like truly hot I think this is good I'm gonna just add it because you guys don't have all the time so I'm gonna put like you know a tablespoon and you don't really need to measure it um you know you just need to put enough to that coats the bottom and the thing about the instant pot though is it's kind of I've noticed that a lot of times it seems like there it's uh it's what is it concave convex which one is it you just use like well it's this like the is in convex is elliptic so it's con it's a little bit convex see you don't need math when you're older you can ask your children for the answer so because it's um it's like this it kind of pulls on the edge so I always feel like I have to pull out my insert and swirl the hot the hot oil and I can totally see it's I'm going to add you know I won't even using this one for you know I think it looks you're right I mean I think it's more of a design thing I think the design aspect of it is really nice oh and I sprinkled a little salt because I liked it I think it makes it soft and faster and I like to salt every layer but I mean I think this dial so on the new ultra you have to use the dial to kind of control everything you use it out to pick whatever thing you're going to use and I only basically use pressure cooker saute and then you also have to like press it to select I think it's a little less intuitive than just pressing buttons but it totally depends on you know what you like to do I think this is I didn't think this is pretty cool and it also with me they have this little indicator on of the also which is not on this one where it tells you and this is good for newbies - you know printer cooking that is heating up and then Regis high-pressure because I think a lot people don't realize that even though a recipe might say cook under high pressure for five minutes so you still need to wait like the ten minutes for it to reach high pressure before it starts the countdown for the five minutes and then it tells you that it's done cooking and it'll tell you that it's in the keep warm mode which this is cuz I have to have a finished chili in here but I'm gonna plow today so when using this instant pot is it okay if you just like put everything inside of the okay oh you mean like to just dump everything in is where you dump it in and you don't have to suck it this one I think I mean if you really wanted to pop up and dump it in and it would still taste okay like something and softening the aromatics and heating up the spices it actually makes it taste better but if you're really lazy I think like all the components in here are really tasty and their blood of umami in a lot of these ingredients so it still tastes good so now um no it's softened I'm gonna add a few garlic cloves and I think in my recipe I said four but no you can do whatever you want just okay so please tell us about like the new cookbook and the release date and stuff like that oh my hands are dirty thank you thank you so I knew couple of turns out of August first but we got a super super early edition yesterday from our publisher so it's like the first copy that is actually arrived in the United States because it's printed overseas but it is a cookbook that is basically uh no excuses cookbook so whether you're ready or not you should be able to cook me make admires and everything all the recipes and spend being categorized by the breakfast lunch or dinner or by like poultry or meat it's it's Tiger eyes are organized by your state of readiness so if you're ready and you have time to cook it's in the green section if you're kinda ready because you have some stuff that you've made before it's the orange section because it teaches you all these cool leftover makeovers and the red section is when you're not ready at all and they're all meals that take 45 minutes or less and you don't need anything pre-prepared but it's super it's filled with cartoon and pictures and it literally has like a a hero shot and then every single step has instructions and picture it's got cartoons and we order now it's available for pre-order everybody who pre-orders it is actually eligible to download this free ebook that we're working on called one-and-done which are all one pot one pan dishes and as our thank-you gift to you guys for pre-ordering um and for supporting us and as soon as it's done I will announce how you guys in download the free ebook I will tell everyone on Facebook on all of my social media accounts and to people who subscribe to my email newsletter so don't worry nobody has gotten that yet you're not so I added it um you know a bunch of minced garlic then I'm gonna put in two tablespoons of taste and I do this because tomato paste a really really nice depth of flavor and it's really hiney mommy mommy let's talk about the mommy all the time and in fact in our cookbook there's a new mommy cartoon mommy is the fifth taste and it just means so besides sweet sour salty bitter and sweet I think I don't know I probably feels like um umami is like kind of an indescribable savoriness and once you learn is the power mommy and add ingredients that are naturally high into mommy's your tomato paste and then now I'm gonna put in two pounds of ground beef I like the e so when you where do you pre-order the book and it like it since you've cured it on Amazon well you still get we already wherever books are sold um you can pre-order it on Amazon II computer your favorite independent bookstore if you're overseas you can pre-order wherever you buy your books if you go to nom nom paleo slash whether you're not cookbook we have a whole description of our book plus the whole bunch of places that you can buy it with if you're overseas I think Book Depository is a really great place to buy it because that website will ship free anywhere in the world which is pretty cool and you can have you can buy the simple version just keep a copy of your receipt because we'll just need you to put in you know we need proof of your purchase so you just will put it will have a form where you put in where you bought it from and then your receipt number and then we'll give you the download link for our one and any book which is actually made in the same format book so it's all step by step for every single recipe um and you can see what the the whole layout is so I'm gonna add a teaspoon of salt to this so it's okay if you use like frozen meat or it doesn't have to be roasted I you know what I would always defrost just because it's hard to I would justify it because it's hard to to do this like you're gonna have like a giant block you're gonna want a giant break and I won't get smooth and probably I don't just defrost it so you know the Paleo diet you know and technically you know when we pay when people start first are Paleo beans or no go I think since since then a lot of people they tolerate beings and they're cooked properly and they've soaked and you tolerate it I don't think it's such a bad thing I think there's a lot of fiber in it that's really beneficial for your gut bacteria so I think if you tolerate beans you can incorporate it into your diet but everybody's different you know it's not technically part of the whole 30s so if we go to Whole 30 you cut them out and then you can reintroduce them to see how you feel but like Henry my husband um hates beans so he chooses not to eat them I like beans a lot and so I do eat them occasionally so this this recipe does not have any beans in it but if you tolerate beans I actually I say go for it all right all I'm doing now is I'm just kind of so in this round because I just want to cook this and break up the beef and then once it's mostly cook you don't have to like make sure it's fully cooked I think you just want to make sure all of things distributing and everything's broken up and what if you have a frozen big frozen brick of beef it's really hard to break it up so now I'm gonna add the spices so I have three tablespoons of chili powder so chili powder I mean I think a lot of people are confused between chili powder and just having like ancho chili powder so chili powder with an i CH ili there's normally a combination of a bunch of spices and sometimes it has salt in it so I pick the one that doesn't have salt because the I then I can control how much salt is in there when this particular brand I got is by spice Li because some of the chili powders that you can buy at the store have all sorts of weird stuff in it that aren't like holes already compliant and spice Li has one that is totally compliant and there's no like rice powder in there that sometimes is added to kind of keep it flowing and then I also have a tablespoon of cumin a tablespoon of dried oregano and then in my recipe I say that you can have a quarter teaspoon of cayenne pepper but that's totally optional and that also depends on how spicy your chili powder is and house by seeing your family likes its chili so this chili powder concisely actually not spicy it has lots of flavor but it doesn't have hot peppers in it so I'm gonna add actually just an 850 spoon kind pepper so I just pluck that'll in this one is a no mean one but if you want to add these this is a whole 30 compliant and chili recipe so there's no beans in there and so I'm just mixing it all around to stir all the spices around and to help kind of cook could you elaborate on this bill not like chili I don't know what do you think nothing I don't really know what Chili's think I've smelled chili before but like so now you get you can actually at this point I'm gonna just cancel because you don't have to keep on frying things so I have a can of fire roasted of diced tomatoes and I think you know I like Muir Glen that's a great brand I think thrive market now has its own in-house brand and non vpa cans and I like it because fire roasted tomatoes add kind of a smoky flavor and since this is almost kind of like a cheater chili because we're making it so quickly I kind of like to add things that help with flavor so it's and I drain it because I don't want all that extra liquid so so how many people will this recipe eventually feed Oh at least six I think if I recipe on the blog I say it feeds six people but you know it's too bad me uh actually I take it back if you're someone that needs like a pound of meat and sitting then maybe it serves two people but for my family because we're gonna be serving this at some like roasted broccoli and other vegetables it it easily feed six people then now I'm gonna add so it does so the instant pot and all pressure cookers need a little bit of liquid in there just to make just of it the liquid can come up to pressure I mean you don't want stuff to burn on the bottom but I try to make that as minimal as possible so in some recipes I don't actually even have you adding any liquid because the ingredients themselves release enough liquid to have it come up to pressure but in this one I actually do add half a cup of broth because I've drained the tomatoes because after I try to without draining tomatoes and I think it's too tomatoey and I think this is a good balance because by adding a half cup of broth it adds and I will put in but it's not super tight so you don't drain the beef no I'm not a fan of the fatty meat and then adds to you know that asks the savoriness now but if you want to you can but I don't okay and in fact sometimes what I do is especially brown beef that's been frozen that you are thawing to use sometimes it can be really wet so what I do is I kind of drain it on some paper towels and then I plop it in here so then this is kind of a secret ingredient working for all right this is not in traditional chili I add fish sauce in here and it doesn't make it fishy I promise it adds umami which is that savoriness that I was telling you about and I put about two teaspoons and it just makes it taste really tasty trust me trust me it really does because in some recipes people add more sauce are you pronounce it and we're sure sure the reason why worship sir tape so good is because I had anchovies in it and that is what fish sauce is made out of is it's made out of wild an trophies and so the reason why workers or tastes so good it's because it adds mommy just like fish sauce so if say like you can't eat beef or like red meat basically yeah so that was actually for my friend Maria my friend Maria is a big big fan of ground turkey and so yes if you would like to use pound tricks you can totally scribe trick yet I would use the dark meat ground turkey not the 99.9 percent lean white meat and turkey because I think it will not taste as good yes you can totally so I'm gonna put the lid on and so you're gonna lock it and that little song tells you oh you left it properly and then right here this little knob on top and I'll show you on the ultra the knob is different on the ultra but on the duo's you do need to make sure this little pointy thing right here is pointed towards ceiling because you want it to be sealed and also I'm going to just open it the other thing that you need to make sure of is this silicone gasket that's in the lid is in very snugly because this is what will help seal the instant pot and let things come up to pressure so sometimes Beulah said you know my instant pipe isn't sealing properly and it could be that you know they're putting on their lid but the gasket is just a little bit off and if it's off it will never reach high pressure because it can never seal properly so I just put that all in that song so people and then I just turned this little knob right here so that it's sealing and then on this new IP duo +60 on the older model you have to press a manual button to do it but you can press a pressure cook and I'm gonna press the plus button until it gets to 15 so you want to cook it for 15 minutes under high pressure and then you just wait and so you can for this one if you're really hungry and you're desperate to eat right away um you can do the quick release if you like but you can also throw this together in the morning and it can cook while you're away and then it'll just keep warm until you come home and then you have a meal ready and waiting for you it won't I don't think it really affects the flavor or either way so I have one that's already done so speaking of the seal but you were just talking about how often should you replace it so for sure you need to replace that anytime you see that it's compromised and so if you see a little nick in it or it doesn't seem stretchy or it's like dry and brittle you should definitely change it but I think they last about I don't know one or two years depending on how much you use your instant pot and people always ask like oh my gosh my ring totally stinks and really there's no way to get the smell out I've tried everything and there are lots and lots of different like if you just google how to get the smell out of the silicone gasket there's lots of different suggestions like people say you know soak it in a little bit of vinegar put it out in the Sun like none of those really work like I I put mine in the dishwasher and it doesn't help the only thing but I think I want to just move this out of the way the only thing that has worked for me and this one is the ultra is when I store the lid and I'll show you okay so so when I store my insta pot after it's been cleaned I put the lid upside down so that the gasket is out exposed to the air and seems like it doesn't smell as much but I don't know if that is truly working so this is the ultra I think for a while it was only male at sturla table but now it's available on Amazon but I think there's a three to five month wait so if you must must must get it you should get it on sur La Table and up until May 21st which was just a few days ago they had 20% off coupon that I told everybody who subscribes to my newsletter and on I think everything but there was a sale in fact on my site I have a new page called like nom nom hallo domme slash instant pot deals where I try to keep people up to date about whenever they have a sale because people are always asking me and so I decided to just put that up there yes so can you find fish sauce in basically any grocery store or are there only specific places so I think for a long time you could only buy fish sauce at Asian supermarkets and then you can still buy them there and that's probably where they're the cheapest in fact red boat is the cheapest I think at an Asian supermarket but you can also buy red boat I'm at Whole Foods you can buy it it used to be Trader Joe's but I've heard people say it's not always the Trader Joe's anymore but you would definitely buy it online you can also buy it like thank you bye thrive market buy it on Amazon so it's pretty readily available these days so the other difference but times dial on the ultra is that it also allows you to do sous-vide in here which I haven't tried because I have my own immersion circulator the only thing with sous-vide in this instant live is I think it's there is like a 5 degree variability so it's not super duper accurate but it all depends what you're cooking and maybe it doesn't matter that it's not super accurate and then also back here instead of turning the vent to manually release it there's a button right here that you press but this has already naturally released on its own so you don't have to do this take this out and so the top now looks like this and it's a separate thing the thing that I have noticed about this when I do the manual the manual release on this newer ultra is you have to even though it's a different spot than this vent like you have to hold it down until it's all the way done whereas this one even though it's the same thing that's venting that you have to touch like you can walk away and it'll vent by itself so I'm gonna open this Oh so people have asked the difference between a IP duo and a Lux instant live and one of the features that I do like is that the lid fits inside the handle which is handy but I want to just take that so here's I have two questions so if you let's say like you're like a smelly gasket yeah if you put that gas to it like in something that's not very smelly will it affect the food I don't think though I've never I there should be no contact and I don't think there's any transfer ever so that I never okay I take it back so I think maybe an issue if you're making say like a cheesecake or something and you have a gasket that smells like chili maybe that could transfer but I haven't tried that because I go make cheesecake some people buy multiple gaskets like and they reserve some dishes for like smelly like they reserve it for smelly dishes and they have one that's for Mom smelly dishes so you can do that I think these gaskets are only maybe five or six dollars and so it's good to have a backup anyway so how long have you been paleo and what is Suvi okay so i've been heylia since 2010 and sous-vide is a way of cooking where basically you cook food in a temperature-controlled water bath and the food is vacuum-sealed like in a baggie or it can be in a mason jar or whatever but basically you are gonna perfectly cook whatever it is that you're putting in that water bath so let's say you want a perfect medium-rare steak then you would set your water bath and they have these immersion circulators that will bring up the temperature to the correct temperature that you set and will keep it at that temperature and it'll circulate the water and so if you want a perfect medium-rare of steak you would set the water temperature to 125 and then you dunk in your steak that's vacuum sealed and leave it in there until you know for those two hours or so or less and then when it's done you can sear it off and then when you look at your stay it's perfectly cooked from end tent and so I used to do sous-vide quite a bit um on my blog because back when I was working as a nightshift pharmacist I would try to I would I would always do a bunch of things that would help me get food on the table everything like when I woke up in the morning or at night I'm so sous vide was something that I did a lot so if you just looked in my archives on my blog you can learn all about it I don't use it as much anymore because I don't work nights anymore but I do think it's a great cooking method so this is the chili and I'll take it out it so every time something's done you should always taste um to see it's like it so is that is the the six or eight or six wasn't easier six question I think these two new models don't come to eat quite yet hmm I don't think it needs more salt but if it did need more salt you can add more salt and then you can add a little bit of apple cider vinegar if you so choose next add a little bit because I like it and it doesn't make it super sour it just as it kind of balances the flavor hi yes sorry no no it's just like when people add like beer to chili the beer is normally to add some acid and so I kind of like this apple cider vinegar because it does the same thing so this is basically done and this is actually something that is really really like it keeps really well and I make a bunch of it I freeze it and then you can I mean you can use it in anything like you can eat it just like chili you can get some drastic hotdogs and have some chili dogs you can hollow out some zucchinis and spoon the chili inside and broil it and then it's like stuffed chillies zucchini boats I mean it's like you can make omelettes I mean it is like a really great and tasty emergency protein and so definitely like if you saw I mean if you guys are watching me now but it's a really easy thing to make and in terms of light stuff you can put on it I think Owens favorite you just like white onion and cilantro right yeah and then you can put languages if you like it more tangy you can put avocado while I'm kind of prepping this I'm gonna have oh end this it's how I keep my cilantro I think I've showed you guys this before but basically I stick the stems in some water and I cover it loosely with a plastic bag and I put it in the fridge and it will last like this for like two weeks Oh while I'm like prepping stuff I'm gonna have Lauren pick the three winners of the instant pot IP duo plus 60 so any other question I think it's great I love chili the other reason why I love it in permanence Tomatis like not only is it fast but it doesn't heat up the house and I don't have one thing to clean and this one insert I can throw in the dishwasher so it's I think it's super handy and you get a bunch of you get a bunch of dinner any other questions any other comments so if you have to hold your done the manual release versus the duo which one is under topic oh no I left them both I know it's I mean I mean I don't know I Henry because he's always he doesn't like me to have any clutter or extra appliances um so I buy okay if they were the same price I would get the ultra but because they are not the same price I think the IP duo plus 60 is a better deal because it's 120 um um it's I think it's I think it's I think that's good oh I need a smaller bowl okay I'm winner yet nope nope me and the questions oh here's do you think it makes a big difference to use a Spanish onion as opposed to a regular onion so in terms of the chili that the onion that's cooked inside there it can be any onion like I think yellowing in red onion Spanish onion whatever but I think in terms of toppings it really should be a white onion or a sweet Vidalia onion because you're eating it raw and you don't want like a really sharp spicy onion as a topic so let's say like you're on the budget and if you were would you rather get the IP duo 60 or sorry I do a plus or sorry the 6-year the ultra oh if you're on a budget I I think this one's really good I think the plastic see I mean if you're used to the instant line the seven in line is still really good but now the price difference isn't that big so the older model the IP duo 67 and one is like $99 and then this one is 119 and so I think there are better features with that um of course sometimes things go on sale and I think this this IP joke +61 on sale for 99 dollars or something and so I told everyone about it when I found out the sale but you know it seems like instant pots you go and sale like I'm sure when a prime day comes along I suspect that it's gonna be a sale but I don't know because I don't have I mean I don't work for the company so I don't know but I did predict last time there would be a sale right before Mother's Day in their West so I think I think it's a good bet that there will probably be a sale prime day Black Friday and Cyber Monday I don't know I don't know I think no matter what it's still a good price so let's say you're new like an electric pressure cooker how did you rather have this one or this one I think if you're totally new I think this one is easier like the ultra looks sleeker and it is and the cool that's so cool and it's got that little thing that tells you like if it's I don't know actually now that I think about it that little I don't know I think we need to just press a button cuz you can press a button that says I think it depends how like how easily you can learn to use things right so I think if you even if you're totally new to like the pressure cookers you can learn how to use an ultra because you know how to turn a knob you're gonna say thanks for that like you could say having a lot of press buttons yeah yeah burn things I don't know I mean so I'm just gonna so people have asked how I so on my blog um and even on this recipe post you be like wait we have winners okay so um okay zero Wilhite Morgan guard Jones and Lee and Lee Taylor awesome guys so you guys need to for sure send me a direct message just send it to my page I think lauren has already sent you guys a direct message to your inbox so you can respond to him or you can just write directly to my my little nom nom paleo inbox and you have to give me your shipping address and a phone number I think because it's through I think it's delivered through FedEx so it's for tracking but congratulations you guys will love it it's like amazing and even if you already have one you can give it away to like someone who loved because that's what I do cuz I love it so I'm also gonna show you guys how I cut it because people always like how do you do your avocados hold and one of the secrets I have is that I peel the skin course I can't even cut this oh and apparently there's this new epidemic in emergency rooms called avocado hands is that all these people are eating avocados and because I think they look it's not all black inside nights and because all of these cooking videos and chefs tell people to like pop their knife into the seed and twist it and get out that people have been cutting their hands so I never do that in fact I always just use my finger can you can just like pop out the seed just like that and of course it makes it maybe like not as pretty but then I use that side for pictures but you literally can just pop it out so drawing is a knife like I think that's dumb every time I used to see that I'd be like why would you do that I mean I looks fancy and I'm sure you can take out the seed but you can also cut your hand and that's what everybody's doing I mean I'm sure you could take it out like the avocado like seeing it like in many with many other taking anyways so this is what I do for my pictures is I just peel off instead of using a spoon to scoop it out um I just well I'm trying to carefully peel it off and as long as it's not super dooper right that's another secret you don't use like super ripe avocados for pictures because it's harder to peel the skin off so also why us this is just a question for me like why sometimes like our other colors like black insides that cause like mold or I think I don't know that it's mold per se but they're bad they're they're like it's already rotting which I don't know if it's because of other things but it's already breaking down so like when you peel up the top it's nice and smooth and then if you have a nice sharp knife you just make thin slices you can just beautiful put one together and then I will call it a day and then you can ask questions while goofiness and people I mess with what do you Circle it and so you can I don't know that I would like so this is like all meats so I wouldn't just eat this like I do think like people have this misconception that paleo is all about to see me me me me me meat and bacon and I don't think that's correct I think you need to eat a lot of vegetables and eat some meat so that's why I say this serves at least six people because you should be serving this with some sort of vegetable can have a big salad with it you can have roasted broccoli but serve some vegetables with it and you know I think I'll a to get out of it would say there's tomatoes in there but there's not enough vegetables in there you cannot trick mommy this looks like it's nice and thick it's not quite as thick as if you added a thickener like some recipes asked for like masa or like cornmeal to thinking it but I think it's actually you thick enough look I don't care that it's not like super um can you give me a paper towel Capetown I'm only doing that because um I probably have take picture of this later and Andy all right then I'm gonna plate some of the weight onion and cilantro on here Oh like let's say you're new to paleo yes can you eat cheese and like dairy products you know there is a subset or there's a there's a there's a type of paleo called primal I don't know if it's really a tech piano there's enough there's a similar diet called primal which is started by Mark Sisson um and basically it's paleo plus high-quality dairy so if you tolerate dairy go for it I mean I personally don't really tolerate cow very very well and so I just don't need it but I think it's really important for people to eat as expansively as possible um as healthfully as possible so I don't think you should restrict what you eat just just to restrict it because I think there's a lot more food than just trying to you know be perfectly clean like I think there's a lot of enjoyment that comes from sharing a meal with your friends and loved ones so you just need to know what your limits are so yeah here's my beautiful bullet chili whoa that's it that's what we're gonna have in a row some broccoli to go with this but thank you for tuning in it was super simple and super easy and it's not a denier you know so you guys should try this at home so thank you and I will post all the links at the top pre-order a new book and pre-order a new calendar and we love you guys bye guys .
Video Description:
Instant Pot ground beef chili recipe is one of my favorite comfort foods. This budget-friendly weeknight supper feeds a crowd and is Whole30-friendly, too!
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