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Home » Blog » Recipes » Instant Pot Ground Beef Chili (Keto, Whole30)

Instant Pot Ground Beef Chili (Keto, Whole30)

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Are you craving a big bowl of meaty, fragrant chili, but sweating at the thought of simmering a pot in this heat? Instant Pot Ground Beef Chili to the rescue! Homemade ground beef chili is one of my favorite comfort foods. It’s inexpensive to make, packed with robust flavors, feeds a crowd, and—if you make it in a pressure cooker—keeps your kitchen (relatively) cool. Did I mention it’s Whole30- and keto-friendly, too?

A close up image of Instant Pot Ground Beef Chili topped with sliced avocado, diced onions, and chopped cilantro in a black bowl.

I know: Folks can be very opinionated about what should or shouldn’t go in a hearty bowl of chili. (For another version that uses chunks of beef stew meat, try the Southwest Cowboy Chili on page 224 of my first cookbook, Nom Nom Paleo: Food for Humans or my Instant Pot Cowboy Chili.) Some of you chili snobs may turn up your nose at this Instant Pot Ground Beef Chili ’cause it includes tomatoes and fish sauce(!), and omits pinto beans, but that’s okay—just call it something else.

No matter if you think it qualifies as chili or not, I love this umami-packed recipe because it hits the spot with my family, and I can whip it together on a weeknight with stuff that’s readily available in my kitchen. Besides, have I ever steered you wrong in the past? I swear, this is the best chili! (Bonus trivia: Henry and I won a chili cook-off way back in college, so either we know our stuff, or we had lots of friends who stuffed the ballot box. But who remembers?)

A collage of the cooking steps to make Instant Pot Ground Beef Chili.

How to cook ground beef chili on the stovetop?

To make my Ground Beef Chili on the stovetop, just follow the same instructions as presented in my Instant Pot Ground Beef Chili recipe below, EXCEPT:

  • Instead of using ½ cup chicken broth or bone broth, use 1 cup; and
  • Instead of cooking it under pressure, simmer it in a partially-covered stockpot or Dutch oven over medium-low heat for 1 hour or until the flavors meld.

How to cook ground beef chili in a slow cooker/Crock-Pot?

Prefer to make it in a slow cooker/Crock-Pot? Then refer to the instructions below for Instant Pot Ground Beef Chili Recipe, EXCEPT:

  • Do all the sautéing in a pot on the stove before transferring everything to the slow cooker.
  • Set the slow cooker on low and cook for 6-8 hours.

Can I use another protein in this Instant Pot chili?

Yes! You can use another ground meat of your choice (e.g. ground turkey, ground chicken thighs, ground pork, goat, lamb, elk, bison, etc.), but choose one that isn’t super lean!

How do you store leftover chili?

This Instant Pot chili recipe is a fantastic emergency entrée to stock in your fridge and freezer. This ground beef chili can be kept in a sealed container in the fridge for up to 4 days and in the freezer for up to 6 months. It reheats really well on the stovetop, in the microwave, or in the Instant Pot (program for 2 minutes under high pressure). You can eat it as-is, throw it on zoodles, spoon it over some grass-fed hot dogs, stuff it in an omelet—you name it!

Now, go get your chili on!

Ingredients

Serves 6

  • 1 tablespoon avocado oil, ghee, or cooking fat of choice
  • 1 large yellow onion, diced
  • 1 small red bell pepper, diced
  • Diamond Crystal kosher salt
  • 2 tablespoons tomato paste
  • 4 garlic cloves,minced
  • 2 pounds ground beef (85% lean, 15% fat)
  • 3 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • ¼ teaspoon cayenne pepper (optional)
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, drained
  • ½ cup chicken broth, beef broth, or bone broth
  • 2 teaspoons fish sauce
  • 1 tablespoon apple cider vinegar (optional)

Optional toppings

  • Sliced avocado
  • Slivered scallions or green onions
  • Finely diced white onions + minced fresh cilantro
  • Unsweetened coconut yogurt (I like Coyo brand the best) or dairy-free sour cream
  • Lime wedges

Equipment

  • Instant Pot (I like this one)
  • Chef’s knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Liquid measuring cup
  • Silicone spatula

How to make Instant Pot Chili

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. 

The image on the left is a close up of the Instant Pot display panel with a finger pressing the Sauté button. On the right, there is a close up of a bottle of avocado oil being poured into a measuring spoon above an Instant Pot.

As soon as the oil is shimmering, add the onions and bell peppers with a sprinkle of salt.

In the left image, a hand is pushing diced onions and red bell peppers from a wooden cutting board into an open Instant Pot. On the right image, a woman in an apron is sprinkling salt into an open Instant Pot.

Cook for 3 minutes, stirring frequently, until the vegetables are softened.

A close up of diced onions and red bell peppers being sautéed in an open Instant Pot.

Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds. 

There are three images in a collage. In the top left image, a woman is adding two tablespoons of tomato paste into an open Instant Pot. In the image on the bottom left, a pink silicone spatula is pushing some minced garlic from a small plate into an open Instant Pot filled with diced onions, red bell peppers, and tomato paste. In the image on the right, there is an overhead shot of an open Instant Pot with sautéed onions, red bell peppers, tomato paste, and minced garlic.

Add in the ground beef…

A woman is adding ground beef from a plate into an open Instant Pot.

…along with 1 teaspoon Diamond Crystal brand kosher salt. Brown the meat and break it up with a spatula.

In the image on the left, a hand is sprinkling salt from a measuring spoon onto the Instant Pot Ground Beef Chili. In the image on the right a pink spatula is stirring the contents of Instant Pot ground beef chili.

When most of the ground beef is no longer pink (5 to 7 minutes), stir in the chili powder, oregano, cumin, and cayenne pepper (optional).

A closeup of a woman adding a plate filled with chili powder, oregano, cumin, and cayenne pepper into an open Instant Pot.

Combine well to distribute the fragrant spices.

A close-up of Instant Pot Ground Beef Chili where the beef is browned and is being stirred with a bright pink silicone spatula.

Toss in the drained diced tomatoes, broth, and fish sauce.

Three side by side images of drained diced tomatoes, broth, and fish sauce being added to an open Instant Pot.

Stir everything well, making sure the liquid reaches the bottom of the insert.

An image of Instant Pot Ground Beef Chili right before it is cooked under pressure. The meat is browned and the vegetables are tender.

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.)

In the image on the left, two hands are shown locking the lid on an Instant Pot. In the image on the right, there is a closeup of a finger pressing the Pressure Cook button on an Instant Pot display panel.

When the chili is finished cooking, release the pressure manually if you’re itching to eat it right away. Otherwise, you can let the pressure come down naturally and chow down when you’re ready.

A closeup of a woman turning the pressure release valve on the lid of an Instant Pot. There is a stream of steam escaping from the valve.

Taste the chili and adjust the seasoning if necessary. 

An overhead shot of Instant Pot Ground Beef Chili right after it is down cooking under pressure.

Sprinkle on some extra salt and stir in the apple cider vinegar, if desired. Taste again to see if you need to punch up the flavors.

In the image on the left, a woman in glasses is sprinkling salt into an open Instant Pot. In the image on the right, a hand is shown pouring apple cider vinegar from a measuring spoon into an open Instant Pot.

Ladle up the chili and serve with your favorite toppings, like sliced avocado, white onion, and cilantro!

A side view of a black bowl on top of a black plate. The bowl is filled with Instant Pot Ground Beef Chili and topped with sliced avocado, diced white onions, and minced cilantro leaves.

You can store the chili in a sealed container for up to 4 days in the fridge or up to 6 months in the freezer.

A top view of a black bowl on top of a black plate. The bowl is filled with Instant Pot Ground Beef Chili and topped with sliced avocado, diced white onions, and minced cilantro leaves.

Obsessed with your Instant Pot? I’ve got my ever-expanding list of recipes on this page!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Instant Pot Ground Beef Chili by Michelle Tam https://nomnompaleo.com
Print Recipe
4.83 from 29 votes

Instant Pot Ground Beef Chili

Instant Pot ground beef chili recipe is one of my favorite comfort foods. This budget-friendly weeknight supper feeds a crowd and is Whole30-friendly, too!
Prep Time5 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: American
Keyword: comfort food, freezer-friendly, gluten-free, ground beef, Instant Pot, keto, low carb, Make-ahead, paleo, Pressure Cooker, Primal, quick and easy, Whole30
Servings: 6 servings
Calories: 445kcal
Author: Michelle Tam

Ingredients

  • 1 tablespoon avocado oil
  • 1 large yellow onion diced
  • 1 small red bell pepper diced
  • Diamond Crystal kosher salt
  • 2 tablespoons tomato paste
  • 4 garlic cloves minced
  • 2 pounds ground beef 85% lean, 15% fat
  • 3 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • ¼ teaspoon cayenne pepper optional
  • 1 14.5 ounce can fire-roasted diced tomatoes, drained
  • ½ cup chicken broth
  • 2 teaspoons Red Boat fish sauce
  • 1 tablespoon apple cider vinegar optional

Optional toppings:

  • Sliced avocado
  • Sliced scallions
  • Finely diced white onions + minced cilantro
  • Unsweetened coconut yogurt I like Coyo brand the best
  • Lime wedges

Instructions 

  • 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. 
  • As soon as the oil is shimmering, add the onions and bell peppers with a sprinkle of salt. 
  • Cook for 3 minutes, stirring frequently, until the vegetables are softened.
  • Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds. 
  • Add in the ground beef, along with 1 teaspoon Diamond Crystal brand kosher salt. Brown the meat and break it up with a spatula.
  • When most of the ground beef is no longer pink (5 to 7 minutes), stir in the chili powder, oregano, cumin, and cayenne pepper (optional). Combine well to distribute the fragrant spices.
  • Toss in the drained diced tomatoes, broth, and fish sauce. Stir everything well, making sure the liquid reaches the bottom of the insert.
  • 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.)
  • When the chili is finished cooking, release the pressure manually if you’re itching to eat it right away. Otherwise, you can let the pressure come down naturally and chow down when you’re ready.
  • Taste the chili and adjust the seasoning if necessary. Sprinkle on some extra salt and stir in the apple cider vinegar, if desired. Taste again to see if you need to punch up the flavors.
  • Ladle up the chili and serve with your favorite toppings, like sliced avocado, white onion, and cilantro!
  • You can store the chili in the fridge for up to 4 days in the fridge or up to 6 months in the freezer.

Video

Notes

This chili is a fantastic emergency entrée to stock in your fridge and freezer. You can eat it as-is, throw it on zoodles, spoon it over some grass-fed hot dogs, stuff it in an omelet—you name it!
STOVETOP VERSION:
To make my Ground Beef Chili on the stovetop, just follow the same instructions as presented in my Instant Pot Ground Beef Chili recipe, EXCEPT:
  • Instead of using ½ cup chicken broth or bone broth, use 1 cup; and
  • Instead of cooking it under pressure, simmer it in a partially-covered stockpot or Dutch oven over medium-low heat for 1 hour or until the flavors meld.
SLOW COOKER VERSION:
Prefer to make it in a slow cooker? Then refer to the instructions in my Instant Pot Ground Beef Chili Recipe, EXCEPT:
  • Do all the sautéing in a pot on the stove before transferring everything to the slow cooker.
  • Set the slow cooker on low and cook for 6-8 hours.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 445kcal | Carbohydrates: 8g | Protein: 28g | Fat: 34g | Fiber: 3g
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Reader Interactions

Comments

  1. Kathie Gray says

    May 24, 2017 at 5:10 pm

    Looks yummy, as always! I tried making chilli in my instant pot before but it came out watery and tasteless! I swore I would never make it in the IP again but having seen this recipe I will have to revise that statement! Thanks for giving me the friendly shove I needed!

    Reply
  2. Sasha Postnikoff says

    May 25, 2017 at 1:26 am

    I made this today and it was awesome. I didn’t add the fish sauce because I’m allergic 🙁 but it tasted great. I can’t believe I like a chili that doesn’t have any beans in it. In this recipe though, I don’t even miss them. I’m doing a Whole30 right now, and this will definitely make it easier. Thank you!

    Reply
    • nomnompaleo says

      May 25, 2017 at 1:56 am

      Yay!

      Reply
  3. Anne says

    May 25, 2017 at 2:32 am

    Quick question- Are the canned fire roasted tomatos approved for Whole 30? The brand we have in our area has yeast extract??

    Reply
    • nomnompaleo says

      May 25, 2017 at 2:36 am

      Muir Glen fire-roasted tomatoes tomatoes are compliant.

      Reply
  4. joe082288 says

    May 25, 2017 at 4:47 am

    What cooking adjustments ( if any ) in case you use ground turkey ?(85/15)

    Reply
  5. Socks4dobby says

    May 26, 2017 at 2:39 am

    So delicious! And I love that you can make it all in the Instant Pot. Very easy to make and clean up. I think this might replace your Instant Pot Mexican Beed as my go-to protein. I make it all the time!

    Reply
  6. Cherlyn C says

    May 26, 2017 at 6:49 am

    Made this tonight…ahh-mazing! Another fantastic addition to the instant pot cooking rotation. Where has this gadget been all my life haha. Thanks Michelle and keep ’em coming!

    Reply
  7. Rocket Jones says

    May 28, 2017 at 5:29 pm

    I made this and it’s wonderful. The recipe is very similar to what I call “Mom’s Chili”, which was what an Iowa farm girl might think real chili was like. Pure comfort food for me. And once again, I backed off a little on the salt and replaced the fish sauce with magic mushroom powder.

    Reply
  8. Julie Warnke Beeson says

    May 30, 2017 at 4:29 pm

    Any idea how long to let it cook, after adding the spices, if I don’t have a pressure cooker?

    Reply
    • Heidi Dybeck says

      August 3, 2017 at 8:43 pm

      I let it simmer covered for about 45 minutes just to soak up the flavors

      Reply
  9. Adam Betz says

    May 31, 2017 at 10:56 pm

    I think I might need to get one of these Instant Pots 🙂
    Is the IP really necessary, though? Seems like this recipe would also work on the stove in a stockpot or dutch oven. the IP might be a *little* faster … unless I’m missing something about pressure cooking, wouldn’t the IP and stove version be the same?
    Other than that, this looks good!

    Reply
    • Joanne says

      September 19, 2017 at 3:23 pm

      I recently bought an Instapot, and it’s my favorite appliance now. I’ve been making tons of bone broth, and now I’m going to try this recipe. I don’t cook much, but with my new Instapot, I’m cooking a lot. I love it. You won’t regret getting one.

      Reply
  10. Eric Doherty says

    June 4, 2017 at 4:11 am

    I made this and my wife and I loved it! We are always on the lookout for a chili recipe that has no beans and this was a winner. Also another excuse to use our beloved Instant Pot. This will go into the monthly dinner rotation.

    Reply
  11. Lupe Massey says

    June 26, 2017 at 1:57 pm

    I want to double this for a potluck on the 4th. Do I still set instant pot for 15 minutes or should I add time?

    Reply
  12. Mike R says

    July 14, 2017 at 2:41 pm

    This turned i to a bit of a grease slick for me. I haven’t enjoyed the Instant Pot sautee function because all the grease is trapped, next time I’ll brown the meat on the skillet, drain and transfer to the IP.

    Reply
  13. Ashley Duncan says

    July 23, 2017 at 8:25 pm

    This is the best chili recipe! I’ve made it three times now and served in on spaghetti, on it’s own and on kosher all beef hot dogs (don’t judge!) with mustard and onions. I cook my onions a bit longer and then throw in the peppers to help develop the onion flavor a bit more. Also, don’t be scared of fish sauce. It stinks, but adds a next-level umami flavor to the dish.

    Reply
    • nomnompaleo says

      July 23, 2017 at 10:01 pm

      Yay!

      Reply
  14. Michelle C says

    July 26, 2017 at 6:20 pm

    Hi! What is the serving size?

    Reply
  15. Heidi Dybeck says

    August 3, 2017 at 8:42 pm

    I just made this using a regular pot on the stove and it came out amazing! I basically just let it simmer at the end for 30-45 minutes covered to really soak up the flavors. So delicious. I would highly recommend this recipe. For the ground beef, I used 93% grass-fed instead of the 85%.

    Reply
  16. Shannon Miller says

    August 11, 2017 at 7:21 pm

    This was absolutely delicious! I used ground venison instead of beef, omitted the cayenne pepper (ran out!) and did add a splash of apple cider vinegar + extra salt/pepper at the end. We served it with cilantro and a little lime. It was perfection – I’m eating the leftovers right now (there wasn’t much!) Totally a keeper.

    Reply
    • nomnompaleo says

      August 12, 2017 at 3:14 am

      Yay!

      Reply
  17. Kimberly Munn says

    August 18, 2017 at 4:23 am

    I usually always drain the oil after cooking ground beef for a dish. This doesn’t get too oily without draining? I only saw one person say that they thought it was oily. No one else mentioned it. I’d like to make this tomorrow but would love to hear if people are draining any excess oil before pressure cooking. Thanks!

    Reply
    • nomnompaleo says

      September 12, 2017 at 4:38 pm

      I don’t mind the extra fat — but you can definitely drain it if you’d like.

      Reply
  18. Console Hacks says

    September 12, 2017 at 3:58 pm

    How is this with Chili 9000?

    Reply
    • nomnompaleo says

      September 12, 2017 at 4:38 pm

      I haven’t tried it, but I bet it’s great! I love Chili 9000!

      Reply
  19. Kim Nguyen says

    September 24, 2017 at 6:08 pm

    I’ve never used apple cider vinegar before. What type of flavor does this add to the chili?

    Reply
  20. Kathleen Hamm says

    September 24, 2017 at 7:27 pm

    My husband made this for me. He used venison instead of beef. Sprayed with EVOO instead of adding all the oil. Used Mexican oregino instead of regular. Added a bay leaf and a cinnamon stick. It was very delicious and very low fat!

    Reply
  21. phenocopy says

    September 26, 2017 at 4:36 pm

    I made this yesterday and it was much, much, too spicy. I even omitted the cayenne. Maybe because the only chili powder I have in the house right now is “chipotle chili powder?” Anyway, it smelled great but my toddler and I couldn’t eat it. My husband got through it by adding some sour cream to cool it down a bit.

    Reply
    • nomnompaleo says

      October 3, 2017 at 5:33 pm

      You used the wrong chili powder! Chili powder is blend of spices, usually ancho chile powder, paprika, cumin, and Mexican oregano. Other spices like coriander, cayenne, and garlic powder round out individual blends.

      Reply
  22. Martha Dyson says

    October 3, 2017 at 8:02 pm

    Is there any reason you couldn’t use a regular pressure cooker to make this recipe?

    Reply
    • nomnompaleo says

      October 3, 2017 at 8:17 pm

      Nope! You can totally use a stovetop pressure cooker!

      Reply
  23. Melinda Smith says

    October 12, 2017 at 3:15 am

    What can I replace with the fish sauce? The husband is allergic.

    Reply
    • Erika Lynn says

      January 4, 2018 at 2:16 pm

      You could substitute Soy Sauce or Coconut Aminos

      Reply
    • nomnompaleo says

      January 6, 2018 at 7:42 pm

      Here’s a vegetarian fish sauce recipe from Cook’s Illustrated: https://www.cooksillustrated.com/how_tos/6610-making-a-vegetarian-substitute-for-fish-sauce To keep it Paleo, use coconut aminos in place of soy sauce.

      Reply
  24. Cynthia says

    October 14, 2017 at 1:58 pm

    Made this last week and it was awesome! My husband is requesting it again this week and I would like to double the recipe. What changes should I make as far as cooking time? Thanks for all of your AMAZING recipes!

    Reply
    • Victoria says

      October 31, 2017 at 11:22 pm

      Cynthia, I’ve tried doubling it a few times and have had to cook it waaaaaaay longer than I would have thought, to get the extra liquid off. Have you received any answers?

      Reply
  25. Anne Rebelo says

    October 17, 2017 at 3:48 pm

    I think I will make this tonight but add mushrooms and one small can of kidney beans. I know beans are not paleo. Are Mushrooms?
    Also I am debating leaving out the fish sauce because I don’t have any – but I don’t want to kill this as it sounds wonderful. Thoughts?

    Reply
  26. Ron says

    October 26, 2017 at 8:30 am

    This has now become my go to Chili recipe. It’s solid and so easy to put together. I put it together at lunch and after the natural release I switch the IP to low slow cooker until serving at dinner.

    Reply
  27. Martin W. Eldred says

    October 28, 2017 at 2:20 am

    I’ve made this about four times now, and it is a consistent winner. I use Moose for the ground meat and I do add beans, but it is a great recipe!

    Reply
    • Kelli Herzog Anderson says

      December 20, 2017 at 11:19 pm

      Do you add dry beans or cooked/canned?

      Reply
      • Martin W. Eldred says

        December 21, 2017 at 7:52 pm

        I’ve done both. If using dry, I would suggest upping the cooking time by about 10 min.

        Reply
        • Kelli Herzog Anderson says

          December 21, 2017 at 9:58 pm

          Thank you!

          Reply
  28. Jessica Suraci says

    October 30, 2017 at 1:11 am

    Thinking about throwing some butternut squash in this…should I add more liquid?

    Reply
  29. Bonnie says

    October 30, 2017 at 4:48 am

    Delicious! As amazingly flavorful as every other nomnom recipe my family has tried. The sheer amount of spices gave the final product a slightly gritty texture. Should I scale back the spices at all or is there a way to neutralize them?

    Reply
  30. Matt Farides says

    October 30, 2017 at 8:35 pm

    What do you recommend for thickening it a bit? Paleo-friendly flour? more tomato paste?

    Falling in love with the instant pot. Thanks for the great step by step! I used chunks of chuck along with the ground beef and was amazed how tender it came out in only 30 minutes (this used to take most of the day).

    Reply
  31. hopittome says

    November 6, 2017 at 10:50 pm

    Using fish sauce is brilliant. I got this trick from Kenji at Serious Eats and it’s been a great replacement for anything that needs some salt. Adds amazing umami to the dish.

    Making this tonight!

    Reply
  32. Abigail Burnette says

    November 15, 2017 at 12:15 am

    You guys. I didn’t have any oil or ghee, so I cooked the veggies up in bacon grease. It’s a miracle. ❤️

    Reply
  33. Tanuja Nadarajan says

    November 27, 2017 at 3:25 am

    This looks so good! If use use 1lb ground turkey instead of the 2lb beef, then should I change anything with the cooking time and amount of broth? Thank you!

    Reply
  34. Olga alvir says

    January 3, 2018 at 3:20 am

    This looks great but I don’t have any chicken broth in the house – only beef. can I still use beef broth with this recipe? Thx

    Reply
    • nomnompaleo says

      January 3, 2018 at 3:40 am

      For sure!

      Reply
      • Olga alvir says

        January 3, 2018 at 3:42 am

        Thank you!!

        Reply
  35. Ana says

    January 3, 2018 at 4:35 pm

    I was hoping I could use 2 lbs. ground turkey instead of the beef. Would this change anything in the Instant Pot? I’m fairly new to using it.

    Reply
    • Victoria Cervantes says

      January 14, 2018 at 11:53 pm

      Should not change anything regarding IP.

      Reply
  36. Teresa Pedockie says

    January 4, 2018 at 3:45 am

    We loved this chili! It tasted great and it saved me from throwing away 2 lbs of pork sausage meatballs (new sausage recipe we didn’t like – not yours, lol). Can’t wait to try again with ground beef because I know it will be even better. Thanks!

    Reply
  37. Katrina says

    January 6, 2018 at 7:33 pm

    Do you have the nutritional breakdown fo
    r this recipe?

    Reply
  38. Anna Abreu says

    January 8, 2018 at 9:34 pm

    Hi Michelle, can I use ground turkey instead of beef? Thanks,.

    Reply
  39. Shelley says

    January 9, 2018 at 9:19 pm

    Where can I find nutritional information for your recipes? Seems strange that that info wouldn’t be included with the recipe. Maybe I’m missing it.

    Reply
    • Bob says

      August 11, 2020 at 2:30 pm

      Paleo folks aren’t known for calorie counting. If you really want to you can do it yourself on a nutrition website, just enter all the ingredients by quantity.

      Reply
  40. Cassie @ Average Healthy Mom says

    January 14, 2018 at 11:27 pm

    Is there something else to use in place for fish sauce? I don’t eat/like seafood. Thanks!

    Reply
    • Cassie @ Average Healthy Mom says

      January 14, 2018 at 11:28 pm

      Asking for all recipes calling for fish sauce, not just this one. Ive noticed it a lot in all your deliciouslooking recipes and I don’t want to miss out on them! =)

      Reply
      • Victoria Cervantes says

        January 14, 2018 at 11:51 pm

        Most chili recipes do not include fish sauce so I imagine you could just leave it out.

        Reply
      • Victoria Cervantes says

        January 14, 2018 at 11:54 pm

        Farther down someone mentioned she is likely using fish sauce in place of salt so you might want to add a tsp of salt.

        Reply
  41. xly says

    January 21, 2018 at 10:38 pm

    Just tried this and omg it’s so delicious!!!

    Reply
  42. JON SMIFF says

    January 24, 2018 at 7:12 am

    Hello! New Instant Pot owner here. I followed this recipe exactly and it burned the bottom of the pot before reaching pressure. I added more broth, but it still burns. Am I doing something wrong?

    Reply
  43. Michele says

    February 4, 2018 at 6:12 pm

    Hi! Loving this recipe so far. I doubled it and put it in the crock pot because my instantpot wouldn’t be big enough. What’s the apple cider for? I added a jalapeno, and now it may be a bit too spicy. My bad! Would the apple cider vinegar neutralize it?

    Reply
  44. Beth Kells says

    February 9, 2018 at 6:48 am

    What do you think the calorie count for a cup full of the beef chili would be?

    Reply
  45. Julie Knowles says

    August 11, 2020 at 2:31 pm

    Tried this yesterday and it was so so good!!

    Reply
  46. Misti Gildemaster Hauser says

    August 11, 2020 at 2:30 pm

    Has anyone tried to double this recipe in the IP? Just wondering if it would fit and if you need to increase the time at all? Oh, and I should add that I make an adjustment to the recipe and add 5 cups of broth versus only 1/2 cups of broth to make it more soup like. Not sure if doubling it that way would fit?!

    Reply
    • Cali says

      January 29, 2021 at 6:20 pm

      5 stars
      I know this is old comment. But maybe others have question. I am making now with 3 1/2lbs of ground beef. This is our go to chili recipe. I obviously increase the spices. I always increase garlic/onion/peppers even with regular recipe size (we like heavy garlic and onion), I used 3 cups of bone broth, extra tomato paste (eyeballed to cover onions, garlic, peppers), and 3 14 oz cans of fire roasted diced tomatoes UNDRAINED. It is filed to top of my regular sized instapot. I also do slight change that I brown the meat BEFORE. I do 2 separate batches in instapot. Let it sit. Then saute onion, garlic, peppers, add tomato paste in the pot with some lovely meat juices, add meat back then follow as directed.

      Reply
  47. COYO Account says

    August 11, 2020 at 2:30 pm

    Great recipe!

    Reply
  48. Laura Shaffer Sommers says

    August 11, 2020 at 2:30 pm

    after reviewing the recipe and having much experience cooking..few things I adjusted to make it healthier.
    omit all salt, its not needed..fish sauce has over 1000mg of sodium. cut the beef in half, use 1 lb not 2. and double the amount of peppers, or additional veggies. no need to add broth or water, dont drain the tomatoes, use a 22 0z full can undrained.

    Reply
  49. g. a. e. g. says

    August 11, 2020 at 2:30 pm

    I make this often and we always love it.
    Tonight I planned to make it but I’m realizing I don’t have any ground meat. I’m thinking of using chicken thighs, and then shredding them when it’s done, to serve over tasted butternut squash. Do you think this would be good? I’m hesitant, but not sure I should be… And we were all hoping for chili for dinner.

    Reply
  50. Karla says

    August 11, 2020 at 2:30 pm

    I don’t have fish sauce. Can I leave it out or sub it for something else ?

    Reply
  51. T. Johnson says

    August 11, 2020 at 2:30 pm

    I made this recipe last night in my crock pot and tasted it this morning. It was delicious!

    Reply
  52. Katy says

    September 17, 2020 at 5:21 pm

    5 stars
    Y’all – this is my go to chili recipe! It is so easy, so yummy, and so quick. It is my instant comfort food and what I bring if I ever need a meal to bring somewhere. I swear I can’t get sick of this recipe. Run, do not walk to make this recipe!

    Reply
  53. Becky Kelly says

    October 11, 2020 at 12:35 am

    The spice and texture are right on target. I cut the fish sauce to 1/2 tsp (we don’t like ‘fishy’, but it adds depth), and substituted 1# beef with 1/2 cup dried chickpeas soaked in 1 cup chicken broth for 15 minutes. In the future, I will make this recipe as written or with chickpeas. Finally a keeper chili recipe!

    Reply
  54. TJ says

    November 28, 2020 at 5:28 pm

    Is there a way I can add canned pumpkin to this? Has anyone tried that?

    Reply
  55. Bridgid says

    March 26, 2021 at 10:42 pm

    5 stars
    The whole family loves it! My go-to chili. Thanks NomNom Paleo!

    Reply
  56. Christine says

    July 1, 2022 at 4:40 pm

    Used chilli powder here in The Netherlands and it’s not the same thing só got way too spicy! Tried to salvage it with extra broth and oil! It’s going to be a challenge but will make this again keeping in mind that next time I’ll have to find some other “chilli powder” or make my own. Overall great recipe!

    Reply
    • Danielle says

      October 5, 2022 at 5:20 pm

      5 stars
      Same thing happened to me while living in Australia! American chili powder is actually a spice mix.

      With the Australian chili powder I adjusted an only added 1-2 Tablespoons depending on preference (no cayenne needed) plus sweet potato which really balanced out the spice. Squeeze of lime also helps when overly spicy.

      Reply
  57. Danielle says

    October 5, 2022 at 5:18 pm

    5 stars
    I have been making this chili for years now. It’s quick, simple, delicious, and gives me so many meals. My favourite thing to batch cook! One adjustment that I’ve made is to add in a few sweet potatoes (chopped into hunks a bit larger than bite size). I particularly prefer white sweet potato over orange. I add this in right before pressure cooking, that way I have all the carbs I need and don’t need to prep any other elements for a complete meal. The sweet potato is a great balance to the spice too. I always top with some avocado and a squeeze of lime.

    Reply

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