Instant Pot Whole30 Chili with Butternut Squash (Paleo, Low Carb)

Name: Instant Pot Whole30 Chili with Butternut Squash (Paleo)
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
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)

Cheryl Malik Posted: 10/03/18 Updated: 10/29/23

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DF Dairy Free GF Gluten Free LC Low Carb P Paleo 30 Whole30

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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.

Two bowls of Instant Pot Whole30 chili with butternut squash topped with jalapenos and avocados with Instant Pot in background

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…

Two bowls of Instant Pot Whole30 chili with butternut squash topped with jalapenos and avocados

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.

Chef’s Tips

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.

Instant Pot full of Whole30 chili with butternut squash, beef, pork, and tomatoes

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.

How To Make This Recipe

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 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.

Bowl of Instant Pot Whole30 chili with butternut squash topped with jalapenos and avocados

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Meet Cheryl Malik

In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.