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Instant Pot Paleo Chili

The best Paleo Chili recipe, made quick in the Instant Pot! With turkey, sweet potato, and fresh veggies, it’s healthy and totally delicious!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 servings
Calories: 256 kcal
Course: Main Course
Cuisine: American

Ingredients

  • ½ 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 ½ teaspoons kosher salt
  • ½ 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 puree (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

    Cup of Yum
  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.

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.

Nutrition Information

Serving 1(of 6), about 2 cups Calories 256kcal (13%) Carbohydrates 20g (7%) Protein 21g (42%) Fat 11g (17%) Saturated Fat 4g (20%) Cholesterol 50mg (17%) Sodium 1053mg (44%) Fiber 8g (32%) Sugar 8g (16%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 256

% Daily Value*

Serving 1(of 6), about 2 cups
Calories 256kcal 13%
Carbohydrates 20g 7%
Protein 21g 42%
Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 50mg 17%
Sodium 1053mg 44%
Fiber 8g 32%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.