Instant Pot Whole30 Chili with Butternut Squash (Paleo)

Instant Pot Whole30 Chili with Butternut Squash (Paleo)

An Instant Pot Whole30 chili recipe that tastes like it's been simmering all day! The Instant Pot makes this healthy chili recipe so easy, and the veggies and meat make it super filling and flavorful.

•  Course Main Course
•  Cuisine American
•  Keyword dinner, healthy chili, instant pot, whole30
•  Prep Time 15 minutes
•  Cook Time 22 minutes
•  Pressurizing Time 15 minutes
•  Total Time 37 minutes
•  Servings 12 servings
•  Calories 455 kcal

Ingredients

• 2 pounds ground beef
• 1 pound ground pork
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons dried basil
• 2 teaspoons paprika
• 1/2 teaspoon red pepper flakes
• 2 teaspoons salt
• 2 teaspoons onion powder
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 tablespoon red wine vinegar
• 8 ounces bacon diced
• 1 large yellow onion chopped
• 1 red bell pepper seeded and chopped
• 1 1/2 tablespoons minced garlic
• 2 28-oz cans fire roasted diced tomatoes with juice
• 1 6-oz can tomato paste
• 2 cups beef stock
• 1/4 cup chili powder
• 2 tablespoons fish sauce
• 1 small butternut squash peeled, seeded and cubed

Instructions

1. Turn Instant Pot on Sauté mode. Add ground beef and pork and brown, crumbling with a wooden spoon or spatula, until cooked through. Sprinkle spices over - black pepper through ground cumin - and add red wine vinegar; stir until well combined. Transfer to a bowl.
2. Add bacon to Instant Pot and cook on Sauté mode until cooked through. Drain grease into a small heatproof bowl; return 1/4 cup bacon grease to Instant Pot cooking pot.
3. Add onion and red bell pepper and cook until softened, about 5 minutes. Add garlic and cook, stirring constantly, about 30 seconds or until fragrant. Add remaining ingredients, except for butternut squash, and stir to combine. Place butternut squash on top.
4. Secure Instant Pot lid with valve in the sealing position and cook on Manual High Pressure 22 minutes. Quick Release, stir, and adjust seasonings to taste.

Recipe Notes

This recipe works best in the 8-quart Instant Pot. You can half the recipe (Simply adjust the servings in the recipe card) to use in a 6-quart Instant Pot. Making the full recipe as written in the smaller Instant Pot will bring the contents up a bit higher than is officially recommended. I, however, have personally made the full recipe in the 6-quart.

Nutrition Facts

Instant Pot Whole30 Chili with Butternut Squash (Paleo)

Amount Per Serving

Calories 455Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 11g69%

Cholesterol 93mg31%

Sodium 1129mg49%

Potassium 1099mg31%

Carbohydrates 19g6%

Fiber 4g17%

Sugar 7g8%

Protein 25g50%

Vitamin A 7565IU151%

Vitamin C 37mg45%

Calcium 103mg10%

Iron 4.6mg26%

* Percent Daily Values are based on a 2000 calorie diet.

Source:https://40aprons.com/instant-pot-whole30-chili-butternut-squash/#wprm-recipe-container-16508