Turn the instant pot setting to “Sauté”. Once hot, add 1 Tbsp ghee, the onion, pepper, and a pinch of salt. Sauté for about 3-4 minutes, until the vegetables begin to soften.
Stir in the tomato paste and garlic, and cook for about 30 seconds, until fragrant.
Add in the turkey + 1 ½ tsp sea salt. Once it starts to brown (a few more minutes), add the spices (ancho chile powder, cinnamon, cloves, cocoa).
Add the diced tomatoes, 1 cup of water, 4 scoops of vital proteins collagen, and the can of pumpkin.
Lock the lid and cook under high pressure for 15 minutes - press MANUAL or PRESSURE COOK and set the timer for 15 minutes under pressure.
If you want to eat now (right now!), quick release the valve to let the pressure off. Then press Sauté again and let it cook for about 5 minutes to cook some of the liquid off.
If you don’t need to eat right this second, you can let the pressure come down on it’s own, then follow the Sauté step above to cook some of the liquid off.
Slow cooker instructions
Dump and go! Throw everything into the slow cooker, breaking the meat up with a wooden spoon, and stirring until all the ingredients are well distributed. Cook on low for 6-8 hours or on HIGH for 3-4 hours. You might want to cook for the last half hour with the top OFF to help simmer off some of the liquid.
Garnish
Finish it off with some avocado slices, chopped cilantro, and pumpkin seeds. Bonus points if you throw on some coconut cream, like a paleo sour cream!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-pumpkin-turkey-chili-mole/