An Instant Pot Whole30 chili recipe that tastes like it’s been simmering all day! The Instant Pot makes this healthy chili recipe so easy, and the veggies and butternut squash make it super filling and flavorful. Low carb and paleo.
Is there anything better than a soul-warming bowl of chili on a crisp autumn day?
There’s only one right answer: no way. That’s maximum fall goodness right there.
The only trouble is… sometimes I like simmering a pot of chili on the stove for hours. In the case of one of my first blog recipes, my championship chili, it’s what draws me to it! I love smelling the tomatoes mingle with the beef, slowly tenderizing the meat and infusing the entire pot with the loveliest flavor. I let it simmer for hours while I kick back and watch football with the window open, a beer in hand…
And then there are other days when uh, I don’t have but a fraction of that time to make a healthy, nutrient-dense bowl of chili that will fix that craving right up.
Why this recipe works:
- The Instant Pot makes this Whole30 chili recipe so easy. No hours of simmering!
- Using butternut squash and red bell pepper in this chili makes it filling and extra nutrient-dense.
- The Instant Pot chili gets its flavor from three (3!) different types of meat and the perfect blend of spices.
Make the best Instant Pot Whole30 chili:
- Use a large Instant Pot to keep this recipe super safe. It’s best in an 8-quart, and you can easily half the recipe for use in a 6 quart. I have personally made the full recipe in a 6-quart Instant Pot, but it’s recommended to only fill it as high as this recipe goes when using Slow Cooker mode.
- Make sure your cubed butternut squash is very evenly diced, otherwise some pieces will cook quickly and others will stay a bit underdone.
- Use fire-roasted tomatoes for an easy extra addition of flavor.
- Try beef bone broth instead of regular beef stock for extra protein, collagen, and nutrients.
Or try these variations:
- Swap the butternut squash for peeled, cubed sweet potatoes.
- Use ground buffalo or bison instead of ground beef.
- Cook the whole thing in the slow cooker instead! See details below.
Here’s how I made this Whole30 chili:
I browned and crumbled the meat in Sauté mode, then cooked the onions, pepper, and garlic the same way.
The remaining ingredients go in then, except for butternut squash, and stir. Then put the butternut squash on top of the mixture. The lid goes on the Instant Pot with the valve sealed.
Cook on Manual High Pressure 22 minutes, then Quick Release, taste, and adjust seasonings as you like.
Can I make this Instant Pot Whole30 chili in the Crockpot or slow cooker?
Sure! Try this:
- Follow the instructions for browning the meat, then sautéing the onion, pepper, and garlic but use a saucepan over medium heat on the stove instead of the Instant Pot Sauté mode.
- Transfer everything to your slow cooker and add remaining ingredients, except for butternut squash. Sprinkle cubed butternut squash over chili mixture evenly.
- Cover and cook on high heat for 3-4 hours or low for 7-8 hours. Stir, taste, and adjust seasonings.
Did you make and love this recipe? Give it your review below! ? And make sure to share your creations by tagging me on Instagram!
Instant Pot Whole30 Chili with Butternut Squash (Paleo)
Ingredients
- 2 pounds ground beef
- 1 pound ground pork
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried basil
- 2 teaspoons paprika
- 1/2 teaspoon red pepper flakes
- 2 teaspoons salt
- 2 teaspoons onion powder
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon red wine vinegar
- 8 ounces bacon diced
- 1 large yellow onion chopped
- 1 red bell pepper seeded and chopped
- 1 1/2 tablespoons minced garlic
- 2 28-oz cans fire roasted diced tomatoes with juice
- 1 6-oz can tomato paste
- 2 cups beef stock
- 1/4 cup chili powder
- 2 tablespoons fish sauce
- 1 small butternut squash peeled, seeded and cubed
Instructions
- Turn Instant Pot on Sauté mode. Add ground beef and pork and brown, crumbling with a wooden spoon or spatula, until cooked through. Sprinkle spices over - black pepper through ground cumin - and add red wine vinegar; stir until well combined. Transfer to a bowl.
- Add bacon to Instant Pot and cook on Sauté mode until cooked through. Drain grease into a small heatproof bowl; return 1/4 cup bacon grease to Instant Pot cooking pot.
- Add onion and red bell pepper and cook until softened, about 5 minutes. Add garlic and cook, stirring constantly, about 30 seconds or until fragrant. Add remaining ingredients, except for butternut squash, and stir to combine. Place butternut squash on top.
- Secure Instant Pot lid with valve in the sealing position and cook on Manual High Pressure 22 minutes. Quick Release, stir, and adjust seasonings to taste.
Notes
Nutrition
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.
Kathy says
The answer to this question does not show. Should it be 15 or 22 minutes for pressure cooking? Thanks
Savannah | 40 Aprons Team says
Hi! The recipe states 22 minutes. 🙂 Hope you like it!
D says
Does the ground meat go back into the pot before pressurized cooking or is it added back in after?
Amelia Camurati says
You add everything at the end before the 22-minute pressurized cook time. Thanks for the question!
Hillary Gras says
About how much butternut squash is used here? I have a lot in my freezer, cubed and ready to go! How many cups?
Cheryl Malik says
About 1 to 1 and 1/2 cups!
Lisa Findley says
I am plant based totally and going to try this with lentils to replace the meat and veggie stock for beef stock. Do you thing I should cook lentils prior and let them go in and cook with this?
Savannah | 40 Aprons Team says
You could do either way, honestly! If you want to cook the lentils with the broth, then set on high pressure for at least 13 minutes or so, then release naturally
Kat says
On the instructions it says “pressurize time:15 min” but then down further In the written instructions it says to pressure cooked for 22 mins. Should it be pressure cooked for 15 or 22 min? I made this before and it was SO GOOD! But I used sweet potatoes and they were really mushy, and I am thinking maybe I pressure cooked too long because I followed the 22 min. Might try 15 this time… either way thanks for the great whole30 recipe, it is perfect for a big group and everyone loved it even though I’m the only one doing whole30!
Donny says
I love squash in my chili (so much better than beans!) and I love making chili in my IP so this is definitely going on my list!
Jessica says
Would this work with frozen butternut squash?
Cheryl Malik says
Absolutely! Just make sure the squash is tender enough to be pierced through with a fork. 🙂
Nicole W says
I don’t eat beef or pork so substituted Turkey bacon , chicken sausage with ground turkey for the meat and chicken broth mixed with tomato juice for the broth . My favorite chili now !!!! Super yummy love love the butternut squash ?
Lowrie says
loved it! made it last week. haha yeah my 6qt IP didn’t love the level of liquid, but it worked fine. deelish.
Pinecone says
Very good chili, but it definitely takes WAY longer than 37 minutes to prepare! First you gotta brown the meat, in at least two batches (unless you have the worlds biggest frying pan 🙂 ), then chop and fry the vegetables, then pop it all the pressure cooker and wait for the pressure to build, etc. etc. We used over two hours making ours. But – it was worth it!
Sasha says
I did a half batch in our 6 quart instant pot (well… my husband did!). It was awesome. My 3 year old had seconds! Thanks!!
Alistair says
I tried this recipe in my 6 qt instant pot using the slow cooker mode on low for 8 hrs. The chili is delicious but the butternut squash didn’t get cooked at all! I just put it on top of the chili and then put the lid on. Should I have mixed it in do you think or does the IP slow cooker function just not work very well? (I was also using the glass lid instead of the regular lid) Thanks!
Laura says
You need to use the regular lid for this…
Erin Costante says
Hands down the best Paleo chili ever! Hubby balked when I put the squash in but it ended up being his favourite part. He polished off two bowls and even forgot to eat his bread (he’s not Paleo) side! We did the half recipe in the 6qrt, will try the full next time.
Tiffany Bagge says
I made this chili last night – and had my husband taste it (to see what he thought it needed) before serving it to the family. He actually strongly dislikes chili. He tasted it, paused (way too long in my opinion), and said, “you know I don’t like chili. But this… is the best chili I have ever had. It needs absolutely nothing (he always adds spices to my meals).” After dinner, he had a second bowl, and took it to work today as well (even when there were other already made options). Well done. 🙂
I thought it would for sure feel as though it would lack oomph without beans, but it was DANG good! It makes A LOT too – so excited to have some to freeze for later. Delicious. So delicious.
Kelsey Smissen says
Can you just do this in the crock pot?
Cheryl Malik says
Absolutely! Check out the heading “Can I make this Instant Pot Whole30 chili in the Crockpot or slow cooker?” 🙂
Chris says
This is so good!
Cheryl Malik says
I’m so glad you liked it!