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 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 also used it in this Pumpkin Chili). 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. Like my Whole30 Chili, this 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.

How to Store and Reheat This Chili

  • To Store. Store leftovers in the refrigerator for up to 5 days.
  • To Reheat. Gently reheat leftovers on the stove in a large pot over medium-low heat until hot. You can also rewarm this chili in the microwave until warmed through.
  • To Freeze. Place chili in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

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.

Instant Pot Paleo Chili

4.88 from 40 votes
The best Paleo Chili recipe, made quick in the Instant Pot! With turkey, sweet potato, and fresh veggies, it’s healthy and totally delicious!

Prep: 20 mins
Cook: 30 mins
Total: 50 mins

Servings: 6 servings

Ingredients
  

  • 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

Instructions
 

  • 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.
  • 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.

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.

Nutrition

Serving: 1(of 6), about 2 cupsCalories: 256kcalCarbohydrates: 20gProtein: 21gFat: 11gSaturated Fat: 4gCholesterol: 50mgSodium: 1053mgFiber: 8gSugar: 8g

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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

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Omg this was so delicious and I’m not paleo! I used my old fashioned pressure cooker and followed the recipe, omitting the sweet potato because I didn’t have any. Soooo good and even better the next day!5 stars

  2. Tried three times after getting everything in the IP and got a “burn” error every time. tried thinning it out all 3x and stirring but could never get past the “burn”.
     it is now simmering stovetop…

    Guess that pumpkin is making it settle on the bottom?

    1. Hi Elisia, I’m so sorry this happened! I’ve made this recipe a few times and never had that issue. That said, I’ve heard that some of the newer Instant Pots trigger a burn warning more easily than others. My advice for avoiding the burn is to make sure you get all the stuck on bits off the bottom of the pot before sealing it and bringing it up to pressure. I know it’s disappointing to run into problems, so I really hope it goes better next time!

  3. Made it and it was hearty, not too watery and taste out of this world.   The only issue I had was the sweet potato was still crunchy and I let it natural release and keep warm for 15min before serving.  I also added a bay leaf for taste. 5 stars

    1. I make this all the time and it’s wonderful. My 86 year old mother doesn’t eat red meat and can’t have beans. Couple of tips for some instant pots. Wait a bit after browning meat and sweating onions. Remove them from pot and use chicken stock to scrape bits off bottom. Let pot cool down while your chopping everything up. Then add rest of liquid and all ingredients and don’t stir. This has saved me from getting a burn warning half way through he pressure cook. Also, I use ground turkey meat. So there chili looks a little pale. So ontop of pureed pumpkin, I add pureed beets. You can puree your own from canned. This adds some redness and held thicken more.5 stars

  4. Excellent! Had trouble getting my instant pot to seal, but once it did, it came out great. I used 2 Beyond burger patties, defrosted in the microwave, then chopped up with the onions in the IP to a ground meat consistency. You seriously couldn’t tell that there’s no meat in it. We used some sour cream and a bit more salt in our bowls. Thank you!5 stars

  5. So delicious. Honestly, I was afraid the recipe called for TOO MUCH spice when I started making it, but not at all, it turned out delicious. I’m an old hand at instant pot “BURN” notifications, so I got around this by sauteing the onions and meat first on the stove and then I transferred them to the instant pot. I have a 2018 instant pot and it’s pointless using “Sautee” because it always gives me a “BURN” message whenever I first sautee. My only suggestion is to increase the meat. I didn’t think the original recipe had enough meat chunks so on my second try, my only change was to increase the meat to 1 lb ground beef and 1 pound ground turkey. I increased the spices accordingly. For those who love layered mexican flavors, you could try adding some chipotle ground pepper and ancho ground chile. But the author’s original spice profile is excellent so kudos to the cook!5 stars

  6. Delicious!!! I have just made this dish to start my paleo plan, and WOW amazing. So flavorful. I used minced garlic instead of powder because i make my own garlic mix for sauteing (I blend garlic with a bit of water) .5 stars

  7. I am not Paleo but wanted to try a new chilli recipes. This was delicious – a huge hit, even with my four year old – and that’s saying something.

    I made it on the stove top and it took about an hour on medium heat. I used half the cinnamon that was recommended and a full tsp of cayenne.5 stars

  8. Cooked this on the stove using ground Turkey and a bit of poblano instead of jalapeño… took my time stirring occasionally… it was absolutely delicious…. the cauliflower and sweet potato made it thick and delicious…. the seasoning is spot on!!!! Will make again and again… can’t wait to use some leftover for chili cheese omelets!!!! <35 stars

  9. Delicious! I made this on the stovetop with ground chicken and chicken bone broth and it worked beautifully. Will definitely be making this again.5 stars

  10. I love everything about this chili! Filled with vegetables and good spice. It’s a family favorite in our house❤️5 stars

  11. I made this chili the other night and it’s delicious! I followed the recipe exactly and honestly I wouldn’t change a thing ! The cauliflower in it is perfect because it makes it thicker and you can’t even tell it’s in there , just kind of blends together , in a tasty way haha5 stars

  12. The best chili. I have made with Turkey and with Beef. I like the beef better, but the sweet potatoes are killer in this recipe. I use chicken bone broth with instead of plain chicken broth. I also only had green peppers but otherwise it is amazing. My definite go to chili recipe!!5 stars

  13. This recipe is delicious but literally every single time I make it in my InstantPot, I get food burn errors. I’ve tried putting the food into a spare pot but then I still get burn errors. I ultimately end up simmering the chili for 40 min. It’s super annoying even if the chili itself is delicious.4 stars

    1. I’m so happy that you’ve enjoyed it! I’m sorry to hear that you’ve had trouble with the burn warning though. Have you tried scraping the bottom of the pot before sealing it to remove any bits of stuck-on food?

  14. This chili is unbelievable. There are so many phenomenal vegetables that just blend in and if anything they add to the chili texture. I use the slow cooker method I make a batch of this for over a weeks worth of meals during my intermittent fasting. The first time I made it I made the recipe verbatim, perfect. The second time is when I started to add more:

    -Instead of just beef I cooked some bacon (two thick cut slices) and cooked a pound of turkey and a pound of Italian sausage along with the onion and spices.
    -I added a yellow and orange bell pepper, mostly because I just tend to do that with recipes asking for bell peppers
    -Instead sweet potato I used a turnip
    -1 full jalapeno gets put in with the bell peppers
    -Stock (or bone broth) because that’s just my preference in general

    This chili is a phenomenal recipe, thank you very much for posting it.5 stars

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