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Instant Pot Whole30 Chili

Instant Pot Whole30 Chili is a delicious, bean-free recipe that’s perfect for the winter season. This is one of my favorite Instant Pot {pressure cooker} recipes.

 

Instant Pot Whole30 Chili | Chicago Jogger

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K and I are in the final days of Whole30! We started on January 2, so our 30 days will end on January 31. As expected, I’m pretty excited for it to be over. I’ll write a re-cap with my thoughts in a few weeks. One thing I have enjoyed about this elimination diet is getting into the habit of meal prepping and cooking A LOT of new things.

 

Instant Pot Whole30 Chili | Chicago Jogger

 

Experimenting with the Instant Pot has been one of my favorite parts of our Whole30. This Instant Pot Whole30 Chili recipe is based on my Butternut Squash Chili, without the beans. I always thought beans were a major requirement for chili, but I was surprised to enjoy this paleo/Whole30 version {almost} as much.

 

Instant Pot Whole30 Chili | Chicago Jogger

 

This chili can be made easily in the Instant Pot/pressure cooker. One thing that’s great about using the Instant Pot are the various settings. For example, there is a soup setting and a bean/chili setting. I used the bean/chili setting for this recipe, but you can also use the soup setting since it doesn’t include any beans.

 

Instant Pot Whole30 Chili | Chicago Jogger

 

To keep this recipe compliant with Whole30, make sure you are using compliant chili powder and diced tomatoes.

 

Instant Pot Whole30 Chili | Chicago Jogger

 

Instant Pot Whole30 Chili

Servings 6 people

Ingredients

  • 1 yellow onion {chopped}
  • 2 garlic cloves {minced}
  • 1 pound lean ground beef
  • 1 can tomato sauce
  • 2 cups chicken broth
  • 2 cans diced tomatoes
  • 1 tbsp chili powder
  • 1 1/2 cups chopped butternut squash
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Toppings

  • 1 Avocado
  • 1/4 cup chopped cilantro

Instructions

  1. Prepare the ingredients: peel and cube 1/2 of a medium butternut squash; chop onion; and mince garlic.

  2. Select "Saute" on the Instant Pot. Once the pot warms up, add onions and cook for ~3 minutes. Add salt and pepper. Add garlic and cook for ~1 minute.

  3. Add ground beef and cook until the meat is browned, stirring every few minutes.

  4. Add the cubed butternut squash and chili powder. Stir to combine.

  5. Turn the Instant Pot "Off" briefly. Put the lid on a seal the Instant Pot, making sure that the valve is set to "Sealing."

  6. Select "Beans/Chili" on the Instant Pot.

  7. Let the pressure naturally release for 10-15 minutes. Release any additional pressure, if needed.

  8. Top your chili with avocado and cilantro.

Looking for more Instant Pot recipes? Try my:

 


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