This Instant Pot Chili is Paleo- and Whole30-compliant and only requires 8 ingredients (+S&P). It’s the perfect raid-your-pantry healthy, tasty, weeknight meal.
Note: If you purchase a product through a link provided in this post, I may receive a small commission to support blog expenses at no additional expense to you. For more information, see my Privacy Policy. All opinions expressed are my own. Thank you for your support!
I’ve had lots of requests for advice on converting my winter soups, stews and chilis to Instant Pot recipes. I only started hearing about the Instant Pot recently and figured it couldn’t be as wonderful as everyone claimed. Well, I finally broke down and got one, and it’s, like, the best thing since green smoothies!
So far, I have made several soups and chilis (My favorite things to eat in the winter.) and have worked on converting some of my favorite blog recipes to Instant Pot recipes.
I know it’s getting into late February now and you’re starting to think about springtime, but there’s always time for a great bowl of chili. Especially one that tastes so delicious and comes to together so quickly and easily as this Instant Pot Chili (Paleo and Whole30 Chili).
With only eight ingredients (+salt and pepper), it’s ridiculously easy to make. And you most likely already have these ingredients in your kitchen. Filled with meat and flavorful spices, it also gets a special kick from fire-roasted tomatoes.
They are my new love, especially now when I don’t have any garden-fresh tomatoes of my own, and the grocery store tomatoes taste like a watery mess.
Paleo and Whole30 Instant Pot Chili
Ingredients
- 1-2 tbsp. beef tallow Optional: You only need this if your ground beef is lean.
- 2 lbs. ground beef
- 1 large yellow onion diced
- 4 tbsp. tomato paste
- 3 tbsp. chili powder + more if you like it spicy
- 1 tbsp. garlic powder
- 1 tbsp. cumin
- 2/3 c. grass fed beef broth or homemade
- 28 oz. fire-roasted tomatoes undrained
- 1 tsp. salt
- 1/2 tsp. pepper
- cilantro or Italian parsley for garnish (optional)
Instructions
- Choose the sauté function, and melt beef tallow. If your ground beef has a higher fat content, skip this step. You should have enough cooking fat without it. If in doubt leave it out. If your ground beef and onions start to stick, you can add it then.
- Add the ground beef and onion and cook 5-7 minutes, or until meat is browned.
- Use your handy Mix 'n' Chop or a wooden spatula to break up the ground beef while it browns.
- Mix everything well, and cook 2 more minutes.
- Add the beef broth and fire-roasted tomatoes to the pot and mix again.
- Lock the lid in place and choose the bean/chili option.
- Allow the pot to pressurize and cook for 30 minutes (the default).
- Use your preferred method to de-pressurize. I used the quick release method.
- Serve and garnish with cilantro or Italian parsley if desired.
Nutrition Facts do not include Beef Tallow, as it is optional. 
Don’t forget to Pin this Instant Pot Chili – Paleo and Whole30 Chili Recipe for later!
If you’re new to the Whole30, make sure to check out my Ten Must-Have Whole30 Convenience Products and 10 Best Kitchen Gadgets for Your Whole30 posts!
