This Instant Pot Chili is Paleo- and Whole30-compliant and only requires 8 ingredients (+S&P). It’s the perfect raid-your-pantry healthy, tasty, weeknight meal.
I’ve had lots of requests for advice on converting my winter soups, stews and chilis to Instant Pot recipes. I only started hearing about the Instant Pot recently and figured it couldn’t be as wonderful as everyone claimed. Well, I finally broke down and got one, and it’s, like, the best thing since green smoothies!
So far, I have made several soups and chilis (My favorite things to eat in the winter.) and have worked on converting some of my favorite blog recipes to Instant Pot recipes.
I know it’s getting into late February now and you’re starting to think about springtime, but there’s always time for a great bowl of chili. Especially one that tastes so delicious and comes to together so quickly and easily as this Instant Pot Chili (Paleo and Whole30 Chili).
With only eight ingredients (+salt and pepper), it’s ridiculously easy to make. And you most likely already have these ingredients in your kitchen. Filled with meat and flavorful spices, it also gets a special kick from fire-roasted tomatoes.
They are my new love, especially now when I don’t have any garden-fresh tomatoes of my own, and the grocery store tomatoes taste like a watery mess.
- 1-2 tbsp. beef tallow (Optional: You only need this if your ground beef is lean.)
- 2 lbs. ground beef
- 1 large yellow onion, diced
- 4 tbsp. tomato paste
- 3 tbsp. chili powder (+ more if you like it spicy)
- 1 tbsp. garlic powder
- 1 tbsp. cumin
- ⅔ c. grass fed beef broth (or homemade)
- 28 oz. fire-roasted tomatoes, undrained
- 1 tsp. salt
- ½ tsp. pepper
- cilantro or Italian parsley, for garnish (optional)
- Choose the sauté function, and melt beef tallow. If your ground beef has a higher fat content, skip this step. You should have enough cooking fat without it. If in doubt leave it out. If your ground beef and onions start to stick, you can add it then.
- Add the ground beef and onion and cook 5-7 minutes, or until meat is browned.
- Use your handy Mix 'n' Chop or a wooden spatula to break up the ground beef while it browns.
- Add the tomato paste, chili powder, garlic powder and cumin.
- Mix everything well, and cook 2 more minutes.
- Add the beef broth and fire-roasted tomatoes to the pot and mix again.
- Lock the lid in place and choose the bean/chili option.
- Allow the pot to pressurize and cook for 30 minutes (the default).
- Use your preferred method to de-pressurize. I used the quick release method.
- Serve and garnish with cilantro or Italian parsley if desired.
Don’t forget to Pin this Instant Pot Chili – Paleo and Whole30 Chili Recipe for later!