This Instant Pot Chili is Paleo + Whole30 compliant and only requires 8 ingredients (+S&P). The perfect raid-your-pantry healthy, tasty, weeknight meal.

Instant Pot Chili – Paleo and Whole30 Chili

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.

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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!

This Instant Pot Paleo and Whole30 Chili only requires 8 ingredients (+S&P). It's the perfect raid-your-pantry healthy, tasty, weeknight meal.

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).

This Instant Pot Paleo and Whole30 Chili only requires 8 ingredients (+S&P). It's the perfect raid-your-pantry healthy, tasty, weeknight meal.

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.

This Instant Pot Paleo and Whole30 Chili only requires 8 ingredients (+S&P). It's the perfect raid-your-pantry healthy, tasty, weeknight meal.

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This Instant Pot Chili is Paleo + Whole30 compliant and only requires 8 ingredients (+S&P). The perfect raid-your-pantry healthy, tasty, weeknight meal.

Paleo and Whole30 Instant Pot Chili

  • Author: Kristi Barnes
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Entree

Description

Instant Pot Paleo and Whole30 Chili Recipe Type : Entree Author: Kristi Barnes


Ingredients

Scale

Instructions

  1. 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.
  2. Add the ground beef and onion and cook 5-7 minutes, or until meat is browned.
  3. Use your handy Mix ‘n’ Chop or a wooden spatula to break up the ground beef while it browns.
  4. Add the tomato paste, chili powder, garlic powder and cumin.
  5. Mix everything well, and cook 2 more minutes.
  6. Add the beef broth and fire-roasted tomatoes to the pot and mix again.
  7. Lock the lid in place and choose the bean/chili option.
  8. Allow the pot to pressurize and cook for 30 minutes (the default).
  9. Use your preferred method to de-pressurize. I used the quick release method.
  10. Serve and garnish with cilantro or Italian parsley if desired.

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This Instant Pot Chili is Paleo + Whole30 compliant and only requires 8 ingredients (+S&P). The perfect raid-your-pantry healthy, tasty, weeknight meal.

Nutrition Facts do not include Beef Tallow, as it is optional. This Instant Pot Paleo and Whole30 Chili only requires 8 ingredients (+S&P). It's the perfect raid-your-pantry healthy, tasty, weeknight meal.

Don’t forget to Pin this Instant Pot Chili – Paleo and Whole30 Chili Recipe for later!

If you’re new to the Whole30, make sure to check out my Ten Must-Have Whole30 Convenience Products and 10 Best Kitchen Gadgets for Your Whole30 posts!

21 Comments
  • Kelly
    Posted at 13:17h, 26 October Reply

    Im curious as to why the fat is not drained after browning the meat?

    • Kristi Barnes
      Posted at 13:22h, 26 October Reply

      If there is a lot left after you brown the meat and onions, go ahead and drain it. It really depends on the fat content of your meat. You don’t want your spices and tomato paste to burn though.

  • Heather S
    Posted at 22:38h, 07 January Reply

    Hi Kristi!

    Do you know what the serving size is? I know it’s 8 servings. I am meal prepping for this week so I just wasn’t sure how to divide it.

    Thanks!

    • Kristi Barnes
      Posted at 01:59h, 08 January Reply

      Hello! I don’t know the exact size. I would just split it evenly 8 ways into different containers using a measuring cup until it’s all gone.

  • Lindsay
    Posted at 17:48h, 04 February Reply

    Kristi,

    I keep getting the “burn” notice on my Instapot when I make this recipe. How can I fix this?

    Thank you,
    Lindsay

    • Kristi Barnes
      Posted at 17:53h, 04 February Reply

      I have never had this happen before. Make sure the everything is mixed well so that the broth gets down to the bottom. You also might need to add a little more broth to it.

  • Tanya
    Posted at 13:02h, 13 October Reply

    Excited to try this! Can this be doubled? If so does anything need to be adjusted in the recipe?

    • Kristi Barnes
      Posted at 16:23h, 14 October Reply

      Definitely as long as it will fit on your Instant Pot. My Instant Pot recipes tend to be a little watery, so I’d put less liquid. I will double it and post an update. ☺️☺️

  • Eyetech75
    Posted at 19:17h, 20 October Reply

    Added Zucchini, celery, carrots, and tomatoes sauce with beef bone broth and oregano to the recipe. Turned out amazing. Thanks for the idea.

  • Katrina
    Posted at 00:01h, 23 January Reply

    Hi there. Thankyou for the recipe. I only had one can of tomato sauce so added the same amount of homemade tomato vege soup. It was delicious. We all had seconds. Thanks!

  • Cindy Pierce
    Posted at 20:59h, 16 February Reply

    Made this tonight. Delicious. Definitely a keeper!

  • Robyn
    Posted at 16:05h, 27 April Reply

    We absolutely LOVE this chili recipe! We have made it 5 times now and it’s a great instant pot meal that satisfies and we have quick meals for days. I love to add some cheddar cheese and Siete tortilla chips but it’s also great over Trader Joes Cauliflower Gnocchi. Thanks!

  • Kelsey Ebner
    Posted at 11:55h, 24 June Reply

    I followed this as close as I could (with what I had on hand) and it turned out great! Probably never making a chili with beans ever again haha! I did smoked paprika instead of the chili powder, since I was out. Also added a small can of chopped jalapenos. Thanks for the recipe!

    • Kristi Barnes
      Posted at 11:59h, 24 June Reply

      So glad you liked it! I feel the same way about beans in my chili. I can take them or leave them. My husband isn’t quite convinced yet. lol

  • Mike
    Posted at 22:22h, 01 September Reply

    I have a Favor instant pot which doesn’t have a soup/chili button. Is standard pressure cook ok?

  • Emma
    Posted at 12:59h, 20 September Reply

    My favorite chili recipe when I’m on whole30 and when I’m off! So simple and so delicious.

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