Instant Pot Paleo Chili

When the temperature drops, it’s time to pull out the Chili!

This may initially seem like a lot of ingredients, but you likely have a majority of these spices in your pantry.

This low-carb homemade Chili is absolutely fantastic because it’s so versatile!

You can eat it a la carte, throw it over spiralized zoodles or spoon it over eggs!




Serving Size: 1 cup
  • Protein - 15.6 g
  • Carbs - 4.7 g
  • Fat - 9.4 g


  • 1 tablespoon avocado oil or ghee 
  • 1 large sweet vidalia onion, diced
  • 1 small organic red bell pepper, diced
  • 1 tsp himalayan or sea salt
  • 2 tbsp organic tomato paste
  • 2 tbsp minced garlic
  • 2 lbs. grass fed ground meat of choice (I used half 85% lean, 15% fat and half 90% lean, 10% fat)
  • 3 tbsp chili powder
  • 1 tbsp dried oregano
  • 1 tbsp ground cumin
  • 1 tsp smoked chipotle powder - optional
  • 1/4 tsp cayenne - optional
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, drained
  • ½ cup chicken broth or bone broth
  • 2 tsp fish sauce - optional
  • toppings - avocado, diced white onions, green onions or cheddar

Cooking Utensils

  • Instant Pot/Pressure Cooker
  • spatula



  1. Press the sauté button on the Instant Pot and wait for the metal insert to heat up. Once the insert is hot, add 1 tablespoon of fat and swirl it around.
  2. Add the onions and bell peppers and cook for 2-3 minutes, stirring frequently, until the vegetables have softened.
  3. Add in the tomato paste and minced garlic and cook until fragrant – about 30 seconds.
  4. Add in the ground beef, along with 1 teaspoon salt. Brown the meat and break it up with a spatula.
  5. When most of the ground beef is no longer pink (7-8 minutes), add in the chili powder, oregano, cumin, and optional spices recommended. Mix well so all of the spices have blended with the meat.
  6. Add in the drained diced tomatoes, broth, and fish sauce (optional). Stir everything until well-combined.
  7. Lock the lid and cook under high pressure for 15 minutes. (In other words, press the “Manual” or “Pressure Cook” button and set the time for 15 minutes under high pressure.)
  8. When the chili is finished cooking, release the pressure manually and CAREFULLY.
  9. Remove the lid and allow the chili to cool for 10-15 minutes. Taste the chili and adjust the seasoning if necessary. Sprinkle on some extra salt if desired.
  10.  Serve with your favorite toppings, like sliced avocado, white onion or green onions!

Rest Day – serve a la carte, over a bed of zoodles or as a topping for your eggs!

Training Day – serve over a bed of spaghetti squash or butternut squash.


Notes – 

Instant Pot – let’s just say this amazing gadget is the Slow Cooker’s much more savvy and time-saving younger sister. She’s amazing and will save you another pot to clean because it has a sauté function (amongst other things)! She will also shave off close to 7 hours of cooking time when it comes to chili and stews!

Why add Fish Sauce? Fish sauce is full of the vital nutrients and minerals contained in fish and fishorgans, enhanced by fermentation. This includes iodine and other substances that nourish the thyroid, and vitamins A and D. And it leaves ZERO fish tasty! It actually gives the food more of meatier taste.

Left-overs: You can store the chili in the fridge for up to 4 days in the fridge or up to 6 months in the freezer.


Additional Information

Approximately 170 calories per serving.

~ 3/4 palm protein, 2 thumbs fat

Calories may vary depending on brands of ingredients, substitutions and serving sizes.



Approved for Gluten Free, Ketogenic, Paleo & Dairy Free lifestyles.

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