Instant Pot Chili – Paleo and Whole30
Instant Pot chili is healthy, adaptable and easy to make. Read all my tips to make it your perfect chili recipe – spicy, mild, vegetarian, Whole30, Paleo, not Paleo, whatever you like. You can even make it in the slow cooker or on the stove!
Why you’ll love it: This recipe is super versatile and it’s a one pan meal, so cleanup is easy.
How long it takes: just 35 minutes
Equipment you’ll need: Instant Pot
Can you guys believe how popular Instant Pots and other brands of pressure cookers have gotten? THEY ARE EVERYWHERE. Bloggers are pumping out all the Instant Pot recipes and every day I see a new Instagram story of someone who is making their first pressure cooker recipe.
And I’m not mad about it. I love mine (this is a newer model of the one I have) and use it at least twice a week. Instant Pot boiled eggs have made my life and meal prepping so much easier! Instant Pot sweet potatoes are silky and perfect every time. If I have a package of chicken in my fridge without a recipe destination, you can bet that it’s going to get cozy with salsa verde in my pressure cooker for some juicy shredded chicken. My love affair with the pressure cooker isn’t fading any time soon.
I want to know, what’s your favorite Instant Pot recipe? Tell me about it in the comment section!
Let’s talk about this chili though – it’s a winner!
About this Chili Recipe
It’s good for you! It falls under the Whole30 and Paleo umbrellas, but truthfully it’s a hearty and delicious recipe that you’ll love no matter what type of diet you do or don’t follow. If you’re not doing a Whole30, I’d highly recommend putting a dollop of plain Greek yogurt or sour cream on this and sprinkling it with sharp cheddar. Try serving it on a perfect oven baked potato!
I add carrots, celery, and sweet potatoes to the normal roster of peppers, onions, and tomatoes to amp up the vegetable content. The extra vegetables make this chili satisfying and filling even though it doesn’t contain beans. However, if you like beans, feel free to add a can or two.
And the good news? It’s only 230 calories per serving!
Make It Your Own
This recipe is so easily adapted! Here are some ideas to make this your own special chili.
- If you’re following a specific diet or prefer beans in your chili, go ahead and add them! I love pinto and kidney beans in chili. Put in one or two standard size cans (rinsed and drained). You might need to add a bit more liquid (broth or water).
- Vegetarian? Omit the ground meat or substitute a plant-based alternative such as chickpeas, lentils, quinoa, or a combination of all three.
- Don’t like things super spicy? Leave out the cayenne.
- Don’t love smoked paprika? I didn’t at first either, but it’s grown on me in a big way. You can leave it out for a more traditional, less smoky tasting chili.
- Not crazy about sweet potatoes in chili? Okay, leave them out! Substitute corn if you like.
- Like ground beef better than ground turkey? No problem! Beef often has a higher fat content so you might need to drain out the fat after browning it.
- Want to make it in the slow cooker or on the stove? Cool! Read the recipe notes for details on those cooking methods.
How To Make This Chili
It’s so easy! It all cooks in the Instant Pot thanks to the sauté function, so the only dirty dishes are a cutting board, a knife, and your Instant Pot.
Here’s a simplified version of the Instant Pot Chili recipe (keep scrolling for the full printable recipe) with some tips for prepping ahead:
- Heat Instant Pot to sauté and brown the meat with a bit of oil.
- Add onions, peppers, celery, and carrots (these can all be prepped a day in advance and kept in a zip-top bag in your fridge).
- Add spices (If you want to do more of the prep a day in advance, measure these all into a bowl and cover with plastic wrap).
- Add tomato paste and then the rest of the ingredients (canned tomatoes, broth, sweet potatoes). You could also dice the sweet potato in advance and keep submerged in water in your fridge.
- Pressure cook for 12 minutes on the high setting, quick release, add ALL THE TOPPINGS and enjoy!
This Instant Pot chili is not a time consuming recipe at all (one of the benefits of the Instant Pot!). If you have some experience in the kitchen, you can chop the vegetables while the meat is browning, and measure out the spices, chop the sweet potato, and open your cans while the vegetables sauté. If you do that, you can have this recipe on the table in about 30 minutes.
You could easily do all the prep as you’re making it, but sometimes it’s nice just to get a little more ahead of the game. Wash and chop all the veggies up to a day ahead. Refrigerate them until you’re ready to make the chili.
Note: Peeled and chopped sweet potatoes tend to discolor. To prevent that, put them into a container, cover completely with water, and refrigerate.
Storage & Reheating Tips
This chili is great leftover and you can freeze it, too. It will keep in the fridge for up to five days and in the freezer for up to a month. If frozen, thaw overnight in the refrigerator for best results.
To reheat, gently heat in a saucepan on the stove. Individual portions can be reheated in the microwave in 30 second increments on high (or just select the “Reheat” button).
More yummy chili recipes
- Easy Chicken Chili Recipe – 5 ingredients!
- Vegetarian Chili – Stovetop or Slow Cooker
- Vegetarian Quinoa Chili with Black Beans
- Beef Chili with Beans
- Instant Pot White Chicken Chili
- Slow Cooker Texas Chili – the best crockpot chili!
- Turkey Quinoa Chili
- Jerk Chicken Chili – easy one pan meal!
- Cheesy Ground Beef Enchilada Chili from Oh Sweet Basil
If you’re looking for more dinner inspiration, check out our list of Whole30 dinner recipes! You’ll see recipes that are all healthy eating, whether you are sticking to a Whole30 diet, or whether you just want to include more whole foods in your menu planning. Guaranteed delicious!
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 1 tablespoon oil (avocado or olive are best)
- 1 pound ground turkey
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup diced red onion (about ½ large red onion)
- 1 sweet bell pepper, diced (about 1 cup)
- 2 small carrots, diced (about ½ cup)
- 3 small stalks celery, diced (about ½ cup)
- 1 ½ tablespoons chili powder
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne
- 2 tablespoons tomato paste (more to taste)
- 1 large sweet potato, scrubbed or peeled, diced into ½-inch cubes (about 2 heaping cups)
- 1 can (28 ounce) crushed tomatoes
- 1 can (14.5 ounce) petite diced tomatoes, undrained
- 2 cups beef or chicken broth (see note)
- For topping: avocado, cilantro, green onion, etc.
- Turn pressure cooker on to Sauté and add oil to insert of Instant Pot. Add ground turkey, season with salt and pepper, and brown, breaking up as it cooks, about 6 minutes. When it is no longer pink, add onion, bell pepper, carrots, and celery. Continue to sauté until onions start to become translucent, about 3 minutes.
- Add spices (chili powder, cumin, smoked paprika, oregano, garlic powder, and cayenne). Stir to coat and to gently toast spices.
- Add tomato paste and stir, breaking up tomato paste and continuing to cook until everything is coated with tomato paste, being careful not to let it burn.
- Add sweet potato, crushed tomatoes, diced tomatoes, and broth. Stir to combine, scraping up any brown bits on the bottom of the pot. Turn Instant Pot off.
- Secure cover on Instant Pot and turn valve to seal. Cook on high pressure for 12 minutes. After 12 minutes, quick release the pressure by turning the value to vent. When pressure is released, remove cover.
- Serve chili with your favorite chili toppings.
- Ground beef may be substituted. If you use a ground meat with a higher fat content, drain the meat after browning it.
- To cook in the slow cooker: Sauté the meat and vegetables on the stovetop in large skillet. Add the spices and tomato paste and stir to combine. Place this mixture along with the rest of the ingredients in the slow cooker and cook on low for 6 hours or on high for 3 hours or until the sweet potatoes are fork-tender.
- To cook on the stovetop: In a large pot, sauté the meat and vegetables in the oil. Add the spices and tomato paste and stir until combined. Add the rest of the ingredients and bring to a boil. Reduce to a simmer and simmer uncovered for 30 to 45 minutes or until the sweet potatoes are fork-tender.
- I like red bell peppers but any color will work!
- If you’re following a Whole30 diet, make sure to choose compliant broth. Many contain sugar or honey. If you’re in a pinch, you may also use water – it still tastes great that way!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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