Instant Pot Paleo Chili

At the risk of making a broad, sweeping, semi-dramatic statement that I may retract at a later time (broad? dramatic? MOI?), this easy Instant Pot Paleo Chili might just be the perfect fall and winter food. It’s hearty and healthy, freezes to feed two or scales to feed 20, is packed with hidden veggies (I won’t tell your kids if you won’t), and, best of all, is the kind of meal that leaves everyone full, happy, and asking for seconds.

The BEST Paleo Chili, made quick and easy in the Instant Pot! With ground beef or turkey, sweet potato, no beans, and fresh veggies, this healthy chili recipe is Whole 30 and Paleo-compliant, low carb, and absolutely delicious! If you do not have an Instapot, recipe includes crockpot and stovetop method.

I love asking people about their favorite chili recipes, because no two are exactly alike. On this website alone, I must have at least four different recipes for it (this Healthy Turkey Chili  and this Crockpot White Chicken Chili being the two reader favorites; this Green Chili recipe and Slow Cooker Turkey Quinoa Chili being mine), and I’ll happily keep adding.

NOW, just because I’ve posted a litany of healthy chili recipes does not mean I’m not particular.

In fact, I’ve cooked and eaten so much chili over the years, I’ve become rather, erm, opinionated (dare I say maniacal?) about what makes a chili recipe the BEST chili recipe. When it comes to chili, the recipe universe offers a plethora of options. Don’t settle.

Instant Pot Paleo Chili. Easy, delicious, and Whole30 compliant. This low-carb chili is made with ground beef, sweet potato, and fresh veggies. Includes stovetop and crock pot instructions!

Instant Pot Paleo Chili—A Winning Recipe

Here’s what makes a great pot of chili. (And you best believe this easy Paleo chili recipe meets them all!)

  • Thick, Warming, and Hearty. This is not soup. This is Paleo chili. Chili should stick to your ribs, keep you full, and warm you to your core. It’s one of the reasons I love and make it so much in the colder months.
  • Healthy. Chili is one of the easiest recipes to make both rich and satisfying AND healthy at the same time. For example, this beef Paleo chili is loaded with lean protein. I used 90% lean ground beef, and you can certainly swap a different meat if you prefer a Paleo turkey chili or chicken chili. It also packs some serious hidden veg (more on that momentarily).
  • Easy. Chili should not be fussy. My general chili policy is that once the initial chopping and browning is done, I want to set the chili and forget it. Making this Paleo Chili in the Instant Pot keeps it totally hands free. (More hands-free Instant Pot recipes abound in this post, 15 Healthy Instant Pot Recipes!) No Instant Pot? I have a tips for a Paleo chili slow cooker method and stovetop method listed in the recipe for you too.

EASY Paleo Chili. The best recipe for quick, easy chili made in the Instant Pot! This Whole30 chili recipe is made with ground beef, sweet potato, and lots of veggies. A family favorite!

  • Bring on the Veg. I’m a sucker for all-in-one meals, and this Paleo Chili is the perfect contender. In addition to being a Paleo chili with sweet potato (one of my favorite veggies to add to any chili), the ingredients include an entire head of cauliflower (Yes! Really! Once you sauté it with the beef, you can’t tell the two apart), bell peppers, and…a can of pumpkin. Don’t run. Like the cauliflower, its flavor is completely neutralized once it cooks with the other ingredients. I sent this recipe to my sister, who was highly skeptical, and both she and my brother-in-law approved!

The BEST Paleo Chili, made quick and easy in the Instant Pot! With ground beef or turkey, sweet potato, no beans, and fresh veggies, this healthy chili recipe is Whole 30 and Paleo-compliant, low carb, and absolutely delicious! If you do not have an Instapot, recipe includes crockpot and stovetop method.

  • Spiced So Nice. I like my chili with complex flavor and a bit of a kick. This Paleo Chili also has a bit of cinnamon, which gives it extra warmth. It doesn’t overpower the chili, and, I must say, it makes it especially addictive.
  • Toppings. Choose your own adventure! Avocado and fresh cilantro are mandatory around here. Since this is a Paleo chili, I avoided dairy, but if you aren’t following a Paleo diet, you can add cheese (or plain Greek yogurt, my favorite swap for sour cream) if you’d like.

Instant Pot Paleo Chili. This delicious Paleo beanless chili recipe will become a family favorite. Hearty, warming, and ready in under 1 hour!

  • Bean-Flexible. The recipe as written is for a Paleo beanless chili (and it is a compliant Whole30 chili recipe too). If you are not following a Paleo or Whole30 diet, you can go ahead and add beans if you’d like, or you can check out my recipe for classic Instant Pot Chili, which does include beans.

The BEST Paleo Chili made in the Instant Pot! This chili is packed with ground beef, sweet potato, veggies, and has no beans. Hearty, delicious, and Whole30 and Paleo compliant!

What makes YOUR perfect chili? This Instant Pot Paleo Chili is my latest fave, and I’d love to hear about yours in the comments section below!

Recommended Tools to Make Instant Pot Paleo Chili

The BEST Paleo Chili, made quick and easy in the Instant Pot! With ground beef or turkey, sweet potato, no beans, and fresh veggies, this healthy chili recipe is Whole 30 and Paleo-compliant, low carb, and absolutely delicious! If you do not have an Instapot, recipe includes crockpot and stovetop method.
4.81 from 21 votes
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Instant Pot Paleo Chili

Yield: 6 servings
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
The BEST Paleo Chili, made quick and easy in the Instant Pot! With ground beef or turkey, sweet potato, no beans, and fresh veggies, this healthy chili recipe is Whole 30 and Paleo-compliant, low carb, and absolutely delicious! Recipe includes crockpot and stovetop methods.


  • 1/2 tablespoon coconut oil
  • 1 pound 90% to 93% lean ground beef — ground turkey, or ground bison (I used 90% lean ground sirloin)
  • 1 small yellow onion — diced
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon dried oregano
  • 3 tablespoons chili powder
  • 2 tablespoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cinnamon
  • 1/4-1/2 teaspoon cayenne pepper — use more if you prefer your chili on the spicier side
  • 1 large sweet potato — cut into 1/2-inch chunks
  • 1 green bell pepper — diced
  • 1 red bell pepper — diced
  • 1 small head cauliflower — stemmed and finely chopped
  • 1 can pumpkin purée — (15 ounces)
  • 1 can fire-roasted diced tomatoes — (15 ounces)
  • 2-3 cups low-sodium chicken broth — or vegetable broth or water
  • Sliced jalapeno — avocado, chopped cilantro, red onion, and/or nondairy plain yogurt, for serving


  1. Set an Instant Pot to sauté and add the coconut oil. When the oil is hot and melted, add the beef, onion, salt, and pepper. Cook, breaking apart and browning the meat, until the beef is no longer pink and the onion is beginning to soften, about 7 minutes. Add the oregano, chili powder, smoked paprika, cumin, garlic powder, cinnamon, and cayenne. Let cook until fragrant, about 30 seconds.
  2. Add the sweet potato, red and green bell peppers, cauliflower, pumpkin, diced tomatoes and 2 cups chicken broth. Stir well. Cover, seal, and set to cook on high pressure for 10 minutes. Quick release to vent the remaining pressure immediately. If the chili seems too thick, stir in additional broth to reach your desired consistency. Taste and adjust seasonings. Serve hot with desired toppings.

Recipe Notes

  • Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
  • If your Instant Pot is 6 quarts (this is the standard size), do not try to multiply this recipe. As written, it will fill the Instant Pot almost to the max line.
  • To make this recipe in a slow cooker: Sauté the meat, onions, and spices in a large nonstick skillet on the stovetop. Transfer to a lightly greased 6-quart or larger slow cooker. Add the remaining ingredients in the order listed. Cover and cook on low for 5 to 6 hours or high for 3 to 4 hours, until the sweet potatoes are tender.
  • To cook on the stove: Sauté the meat, onions, and spices as directed, and then add remaining ingredients. Let simmer, uncovered, until the sweet potatoes are soft and the chili is thickened, about 45 minutes.
Course: Main Course
Cuisine: American
Keyword: Easy Paleo Dinner, Healthy Instant Pot Recipe, Instant Pot Paleo Chili

Nutrition Information

Amount per serving (1 (of 6), about 2 cups) — Calories: 256, Fat: 11g, Saturated Fat: 4g, Cholesterol: 50mg, Sodium: 1053mg, Carbohydrates: 20g, Fiber: 8g, Sugar: 8g, Protein: 21g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

The BEST Paleo Chili, made quick and easy in the Instant Pot! With ground beef or turkey, sweet potato, no beans, and fresh veggies, this healthy chili recipe is Whole 30 and Paleo-compliant, low carb, and absolutely delicious! If you do not have an Instapot, recipe includes crockpot and stovetop method. #paleo #whole30 #instantpot #healthy

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. hey girl- this looks oh so yummy!

  2. This recipe is simply another reason why my instant pot is the true MVP!!

  3. This chili is INCREDIBLE! Its a little non-traditional but I liked that about it! 

    So I have to tell you my story… My 7 wk old breastfed daughter is having major tummy issues. So I cut out a bunch of foods to help. And it DOES help but my diet is severely limited now. One of the things I cut out is tomatoes and with just a few more weeks of winter I was SO SAD to have to skip chili because chili is basically meat and tomatoes, right? So when i saw your recipe, I thought maybe – just maybe – I could tweak those diced tomatoes out and get away with it. AND I DID! I made the recipe exactly (except I forgot to buy cauliflower) and i subbed some beet puree for the tomatoes and it was wonderful! I might possibly have shed a tear over dinner ? Thanks for the great recipe! Its going into my regular rotation!

    • Kim, this comment is so meaningful to read! I can’t say enough how happy I am to know that you enjoyed it and that it’s allowed you to reintroduce chili into your diet. Thank you for trying the recipe and taking time to leave this wonderful review!

  4. This was a winner with me and my very-picky fiance! I have to admit I was SUPER wary about all of the veggies that went in (especially since it looks like more veggies than beef before its cooked) but by the time it had simmered on the stove for 45 mins, it had all cooked down and blended together very nicely. I could barely notice the veggies, except maybe the sweet potatoes which taste great with beef anyways.

    • Thank you so much for taking the time to leave this review, Rose! I’m so glad to hear the recipe was a hit for both of you!

  5. Would it hold up even without the potaotes?

  6. Kristina DiMartino Reply

    Fantastic twist on chili! My father liked it, my kids loved it! So many flavors:)

  7. Really delicious! My favorite Whole30/Paleo chili recipe so far. Others I’ve tried felt like I was just eating a bowl of ground beef. The veggies receded into the background enough to not get rejected by my kids but made the bowl feel lighter in my belly. The spice combo was really nice! (I reduced the amount of chili powder for my kids). Will definitely make again!

    • YAY! I am so so happy to hear that Laurel. Thank you for letting me know and taking time to leave this wonderful review! It really means a lot.

  8. Hilary Morrison Reply

    YES PLEASE AND THANK YOU. This was delicious!! So warm, flavorful, & comforting! I love the unique spices with the pumpkin & cinnamon. And that it is loaded with veggies!! My husband is getting seconds as I type:)

    • Hooray! I’m so glad to hear the chili is a success, Hilary. Thank you so much for taking the time to leave this review!

  9. My first Instant Pot chili recipe and I have to say I was a little worried about the recipe. Pumpkin in chili? Trust the recipe and make it as advertised. Fast, easy and tasty chili. This will be one of our regular go to recipes with maybe just a little tweak here and there. Next I’m going to try making it with ground turkey instead of beef.

    • I’m so glad to hear you enjoyed the chili! Thanks so much for giving the recipe a try and for taking the time to share your review!

  10. My Instant Pot is a 5-quart. What changes in amounts would you suggest to make everything fit?

    • Hi! I’ve never scaled it for a 5 quart so I can’t give exact proportions, but I would just suggest using a little bit less of everything and making sure that you don’t overfill the pot. I hope you enjoy the chili!

      • I made this chili in my 5-quart, and it was so incredibly delicious. I made the following changes: one bell pepper instead of two, one-half a head of chopped cauliflower instead of a whole head, used the smallest sweet potato I could find, and used only half the can of pumpkin puree instead of the whole can. Otherwise, I followed the recipe exactly. A resounding success, and definitely a recipe I look forward to making again.

        • I’m so happy to hear the chili was a hit! Thanks so much for taking the time to share your tweaks and leave this wonderful review!

  11. Makelle Gottschalk Reply

    I was so unsure of cauliflower and sweet potatoe. Omg! Delicious! Little more earthy and warmth from the cinnamon. Definitely one of my new favorite chili’s! I was also nervous not having beans, as paleo is new for me. Didn’t miss them one bit! The sweet potato takes care of that! I also love that the recipe sneaks in pumpkin since it’s a super food! This recipe nailed it! Thanks! 

    • Makelle Gottschalk Reply

      Oh and also, I don’t have a instant pot. Cooked it on the stove top as directed. And it was perfect! 

    • Makelle, YAY! I am so pleased to hear this! Thanks for taking time to leave this review and for the note on the stovetop too!

  12. Rachel Campbell Reply

    Can I use frozen diced cauliflower?

    • Rachel, I think that would be fine! It might have a softer consistency and result in a slightly thinner chili, but if that doesn’t bother you, please feel free.

  13. Can i use these same measurements for a 3 qt. instant pot or do I have to half the recipe?

  14. This was SO delicious! I was skeptical when making it but it turned out so well. My whole family (even the kids) really enjoyed it. Thank you!

  15. I made this last night and it is delicious! I have an 8qt pot so I doubled the recipe. It actually was a little too liquid-y, though, so next time I’ll back down the amount of stock I use. The other tweak I made was to add about a tablespoon of cacao powder (not cocoa, but real cacao powder), because I add that to my regular chili too. I love all the vegetables in this chili and did not miss the beans one little bit. I am having leftovers at my desk right now and it is even better today. So happy I found this recipe, thank you!

  16. I’m not sure what went wrong based on everyone’s recipe but this recipe definitely was a bit of a let down. It just seems really bland to me and I’ve had to continue to put more chili powder and cayenne to give it some flavor. I feel like it’s hard to mess chili up too much but this missed the mark for me. :( 

    • Hi Jennifer, I’m sorry to hear the chili wasn’t to your taste. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish you would have loved this!

  17. This recipe is FANTASTIC! No kidding. I love chili – and try different versions – but always with beans. Hands down – we all – and I mean even my 11 and 9 year old kids – loved it. Some extra spice for the adults and toppings like jalapeno, hot sauce, shredded cheese, sour cream and a salad on the side is all it takes! Way to go Erin.

  18. This recipe was outstanding! I did have to substitute the sweet potato with butternut squash (didn’t want to run to the grocery store) – but it still was wonderful! Another bonus is that its a one dish meal. Am excited to try other recipe’s on your blog!

  19. Absolutely loved it. I was a little worried about the pumpkin part so I didn’t add the whole can. As for the spices I used them all but cut them in half thereabouts because some ingredients can give me a headache.  I was delighted when I sat down to eat. I served it with some grain free lime tortilla chips (the Siete brand) and sliced avocados. Oh my gosh it was delicious!  Thank you for the wonderful new way to have chili. So healthy and satisfying with the cauliflower in it. In my old days many years ago it was a quick meal to have but with these ingredients you knocked it out of the park!  Yay!  And it’s still a quick meal!

  20. Thank you, Erin! This chili is amazing! 
    I love the cinnamon, pumpkin puree, and everything about it. 
    I used turkey meat and did not have cauliflower, so I left it out, but it was one of my favorite chili recipes. Keep up the good work and thanks for livening up our kitchen with healthy recipes. 

  21. Just want to confirm for the spices where it calls for tablespoons, is that correct or should it be teaspoons? 

  22. I like chili but don’t like spicy/hot. Do you suggest a substitute for the Chili Powder? I don’t want to just eliminate it, I am afraid it would take away from the whole recipe?


    • Teri, I wouldn’t eliminate it because the chili will be lacking in flavor. I’d suggest cutting the chili powder in half, the cumin in half, and omitting the cayenne. I hope you enjoy it!

  23. Thank you for this great recipe Erin! I received an Instapot for Christmas and this was the first recipe I tried in it. I made it just as directed(used turkey) and it came out perfect and was a hit with my family. I’m looking forward to trying your other recipes.

  24. I made this last night and followed the recipe nearly to a T– I forgot that we ran out of cayenne, so I omitted it. It still had a pleasant spice, but the cayenne would have given it a nice kick. Made it with ground turkey. It was so good and hearty! You really can’t taste the veggies at all…and what an easy way to get a ton of fiber!

    So tasty. Thank you for this recipe… I’ll definitely be bookmarking your website!

    • Jenna, thank you for taking the time to leave this wonderful review! I’m glad you enjoyed it, and I hope you find some other new favorite recipes too!

  25. Huh… This turned out extremely watery and bland. No idea what went wrong. Glad it’s chili so I can just load it with cheese and hot sauce and can’t tell but I’m disappointed. For a recipe that calls for so many ingredients the lack of flavor seems surprising.

    • Hi Kian, I’m sorry to hear the chili wasn’t to your taste! It’s hard to say what may have happened without being in the kitchen with you, but this is the first I’ve heard of the chili being watery and bland. I’m glad you were able to doctor it up, but I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish you would have loved this.

  26. Hi! Can I make this recipe just on a stove top? Wished I own an instant pot!

  27. Hi, i made this by the book and it was awesome! I’m going to try it again with turkey as i’m trying to limit beef consumption (begrudgingly…)…i got a beautiful bunch of celery at the farmers market this morning and curious if you’d think it would be good to add that?

  28. Wooooow this is delicious!!! Just finished eating it on a cold, snowy Friday night and now my insides are warm and happy :D Thank you for another winner, I have been addicted to your recipes recently! Even if the ingredients seem questionable (an entire can of pumpkin??), I’ve learned to trust you. You know what you’re doing! Can’t wait to have these leftovers for more meals to come.

  29. Good day

    I’m so excited to make this today. I do not have pumpkin on hand and can’t run to the store as I have a sick lil one at home. Can I just eliminate that completely or will it ruin the chili. Any suggestions???

    • Vicky, you could try adding tomato sauce! The pumpkin provides some liquid in the chili. I hope you enjoy it and that everyone is healthy soon!

  30. This is my new go-to Chili recipe!  Easy and DELICIOUS!  Thank you!

  31. What can i do to lower the sodium 😩.  So high!!!

    • Kriss, canned products like tomatoes unfortunately do come with some sodium, as does the chicken broth. You could make your own chicken broth or use unsalted. That should help some!

  32. Erin,
    I’ve made this once before as written and we liked it. This time I have a butternut squash languishing in the house so I’m wondering if I could roast 1/2, sub it for the pumpkin…and cube the neck for the sweet potato? I don’t want it to be squash overwhelming. What do you think?

    • Hi!! I think it depends how much you like squash to be honest. I love it, so don’t think that would be overwhelming since I’m a fan of that flavor, period. Since the pumpkin is pureed, you’d need to puree the roasted squash and measure it to make sure you have roughly the same amount (1 can of pumpkin is nearly but not quite 2 cups). If you decide to experiment, I’d love to hear how it goes!

  33. Dee-lish! Pumpkin = terrific addition in making it a hearty meal. Veggie-packed, nice! Spice is perfect. Even my 8 year old ate & enjoyed. This made enough to freeze some for later. I always freeze in quart ziplocs, flat in freezer for easy stacking & storage. Will def make again. BTW- I subbed turkey.

  34. Tried it today and it is delicious!  Very good chili kick!  The only thing I would change is to adjust the pressure cooking time to 15 minutes so the sweet potato cooks a little longer.  At 10 minutes, some of the sweet potato pieces not tender enough.  5 more minutes should do the trick.

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