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.
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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.

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

  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

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