Instant Pot Healthy Roots Chili

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Instant Pot Healthy Roots Chili

The Cook
4 Servings
11 Ingredients
Cooked to tender perfection our Healthy Roots Chili boasts a bounty of earthy produce. Brimming with savory ground beef and chunks of carrot and sweet potato in a beet and pumpkin puree fortified broth this wintery dish brings a comforting satisfaction to your dinner table.
4 Servings
11 Ingredients


  • 10 ounces Sliced Beets, Canned
  • 1 cup cook Ground Beef
  • 1 ⅓ cups dice Carrot
  • 1 ⅓ cups peel and dice Sweet Potato
  • 10 ⅔ ounces Pumpkin, Canned
  • 1 teaspoon Rosemary, Dried
  • 1 teaspoon Sea Salt
  • 2 teaspoons Basil, Dried
  • ⅔ teaspoons Cinnamon
  • 13 ⅓ fluid ounces Beef Bone Broth/Stock
  • 1 ⅓ tablespoons Apple Cider Vinegar



  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place beets into food processor and process until smooth.
  2. Divide pureed beets and all other ingredients among indicated number of round freezer containers. Label and freeze.

Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Place frozen contents into inner pot. Saute for 5 minutes.
  4. Lock cover into place and seal steam nozzle.
  5. Cook on high pressure for 10 minutes.
  6. Release pressure.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place beets into food processor and process until smooth.
  3. Add pureed beets, and all other ingredients into inner pot.
  4. Lock cover into place and seal steam nozzle.
  5. Cook on high pressure for 10 minutes.
  6. Release pressure.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
1 cup
Amount Per Serving
Total Fat
Saturated Fat
0g Trans Fat
26g Total Carb
11g Total
WW SmartPoints
Diabetic Exchanges: 1 Fat
0 Fruit
0 Milk
0 Other Carb
1 Starch
2 Veg
2 Lean Meat


Join the discussion
  1. Quick question – do you put both containers in the IP at the same time? Do I need to worry if the ice hasn’t thawed to generate a lot of liquid at the end of the 5 minutes? Do I add extra liquid?

  2. Made this tonight! Couldn’t figure out how to get the double disposable containers to work, so I just made it fresh. Soooooooooo good. Felt it needed an extra TB of apple cider vinegar and an extra teaspoon of salt. Everyone loved it!

  3. This really good and a great way to hide veggies! I used ground turkey and I didn’t have sweet potato or rosemary at home so I left them out. It still was amazing and I’ll be making it again.

  4. Has anyone tried this from frozen? My experience with freezing any recipe that contains beets is that the beet flavor permeates everything and overpowers the entire dish when it is cooked or reheated. For that reason, I’m inclined to bag the beets separately when freezing, but would like to hear if anyone else has had good success without doing that.

  5. I made it from frozen according to the recipe and everyone likes it, even those who don’t usually like beets.

  6. Hi I made this as an instapot recipe and loved it. I’m part of a slow cooker meal share group and would love to use this. How do you think this would translate as a slow cooker meal?

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