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Paleo Instant Pot Chili
Print Recipe
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Course
Main Course
Cuisine
American
Servings
8
Equipment
Instant Pot
Ingredients
1.5
lb
grass fed ground beef
1
lb
ground turkey
1
tsp
black pepper
1
tsp
garlic powder
1
tsp
garlic salt
1
tbsp
italian seasoning
2
tsp
paprika
2
tsp
salt
2
tsp
onion powder
1
tbsp
dried oregano
2
tsp
ground cumin
1
tbsp
red wine vinegar
4
slices
bacon diced
1
large red onion chopped
1
green bell pepper seeded and chopped
1 1/2
tbsp
minced garlic
2 14.5
oz
cans fire roasted diced tomatoes with juice
1 14.5
oz
can diced tomatoes with juice
1 6-
oz
can tomato paste
2
cups
beef bone broth
1/4
cup
chili powder
2
tbsp
fish sauce
1
butternut squash peeled
seeded and cubed
Instructions
Turn Instant Pot on Sauté mode.
Add ground beef and turkey and brown, until cooked through.
Mix spices from black pepper to cumin in a small bowl and sprinkle over browned meat and add red wine vinegar; stir to combined. Transfer to a bowl.
Add bacon to Instant Pot and cook on Sauté mode until mostly cooked.
Add onion and green bell pepper and cook until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant.
Add remaining ingredients and browned meat, 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 high pressure 20 minutes. Allow it to naturally pressure release.
Notes
Pair with Paleo Cornbread from cook eat paleo
https://cookeatpaleo.com/gluten-free-cornbread-recipe/
Keyword
instantpot, paleo chili, paleo dinner, Paleo Recipes, whole30, whole30 chili