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

Instant Pot Cowboy Chili (Keto, Whole30)

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In the mood for a hearty, healthy, Whole30-friendly beef chili recipe packed with cubes of tender chuck roast that you can set and forget in your Instant Pot? Look no further than my Instant Pot Cowboy Chili!

Overhead shot of Instant Pot Cowboy Chili topped with diced onions, cilantro, and sliced radishes.

My original recipe for Southwest Cowboy Chili debuted in our first cookbook, Nom Nom Paleo: Food For Humans, and is a longtime Nomster favorite. It’s a comforting no-bean chili with tender chunks of beef enrobed in a smoky, mole-like, bacon-y sauce. The only drawback? The stovetop version takes about 4 hours to make.

But after numerous requests from readers and some diligent tinkering in the kitchen, I finally came up with a variation that cooks in an Instant Pot in about one-third the time!

Collage of the cooking steps to make Instant Pot Cowboy Chili.

Wanna watch a replay of me cooking this recipe live in my kitchen with the boys? Check out my Facebook Live cooking demo below (recorded on 12/19/18):

What kind of meat should I use?

My favorite cut of beef for this recipe is chuck roast ’cause it’s inexpensive and gets fabulously fork-tender no matter if you cook it quickly in a pressure cooker or slowly in a crockpot or dutch oven. Cubed boneless beef short ribs and brisket also work well in this chili recipe. Not a beef-eater? You can substitute cubed pork shoulder and keep the same cooking time and ingredients. As cheaper and quicker alternatives, I’ve used ground beef, pork, and dark meat turkey with great success—just decrease the cooking time to 15 minutes under high pressure.

Can I substitute the ancho chile powder with chili powder?

Yes…but with reservations. Ancho chile powder is made from dried poblano peppers and is used extensively in traditional Mexican cooking because of its smoky, sweet, and moderately spicy flavor. Chili powder, on the other hand, is a combination of chile peppers and a blend of other spices, so the flavor can change depending on the spice maker. If you have a salt-free chili powder that you love, feel free to use it in place of ancho chili powder, but be forewarned that the final dish probably won’t have the same depth of flavor. Once the chili is done cooking, you may need to adjust the heat with some cayenne pepper.

Can I make this beef chili in a slow cooker or Crockpot?

Yes! Prepare steps 2 through 6 in a large pot on the stovetop and transfer the ingredients to a slow cooker or Crockpot in step 7. Cook on low for 8 to 10 hours.

What do I serve with this chili?

As with all of my meaty main dishes, I serve this chili with one or two vegetable sides. I suggest a big green salad, roasted broccoli and bacon, fried green plantains, or simple cauliflower fried rice. It also tastes great ladled on top of cooked spaghetti squash or a baked sweet potato! You can garnish the chili with traditional toppings and I’ve suggested a few in my recipe. (Your secret is safe with me if you choose to top it with shredded cheddar cheese and sour cream.)

Can I freeze this chili?

Most definitely. The chili keeps for about 4 days in the fridge, and you can freeze it in a sealed container for up to 6 months.

What are some good leftover-makeovers I can create with this chili?

The possibilities are endless! I use the leftover chili to stuff southwestern omelets, paleo meat pies, and lettuce-wrapped tacos. You can also dilute the leftover chili with equal parts bone broth to make a hearty soup, adding baby spinach at the end to squeeze in some extra veggies.

Okay—ready to make some Instant Pot Cowboy Chili?

Serves 8

Ingredients:

For the chili:

  • 4 pounds beef chuck roast, cut into 2-inch cubes
  • 2 teaspoons Diamond Crystal kosher salt (use 1 teaspoon if Morton’s brand)
  • 4 slices bacon, cut into ¼-inch pieces
  • 1 medium yellow onion, cut into ½-inch dice
  • 2 tablespoons tomato paste
  • 3 tablespoons ancho chile powder
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon smoked paprika
  • 1 cup bone broth or chicken broth
  • 1 ounce unsweetened chocolate, shaved
  • 4 garlic cloves, peeled and minced
  • Juice from ½ small lime
  • Freshly ground black pepper

For the garnish:

  • ½ medium white onion, cut into ¼-inch dice
  • ½ cup minced fresh cilantro
  • ½ cup julienned radish
  • 2 limes, cut into wedges
  • plain full-fat coconut yogurt (optional)

Equipment:

  • Large bowl
  • Chef’s knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Slotted spoon
  • Silicone spatula
  • 6-quart or larger Instant Pot or pressure cooker

Method:

In a large bowl, toss the cubed beef with the salt and set aside.

Cubes of beef chuck roast are seasoned and tossed with kosher salt.

Turn on the sauté function on your Instant Pot, and when the metal insert is hot, toss in the sliced bacon.

Thinly sliced bacon is cooked on the sauté function in the Instant Pot.

Stir the bacon occasionally to ensure even browning. Once the bacon bits are crunchy, transfer them to a paper-towel lined platter with a slotted spoon.

Crispy bacon bits are removed from the Instant Pot with a slotted spoon and transferred to a paper towel-lined plate.

Dump in the onion and tomato paste…

Diced onions and tomato paste are added to an Instant Pot.

…and sauté until the onions are softened, about 2-3 minutes.

Overhead shot of diced onions and tomato paste cooked until softened in an Instant Pot.

In the meantime, combine the ancho chile powder, cumin, oregano, paprika, and the broth in a small bowl or measuring cup.

Cowboy Chili spices are added to chicken broth in a glass liquid measuring cup.

Mix until smooth…

The Cowboy Chili spices are mixed with the broth until combined.

…and then stir in the chocolate shavings.

Shaved unsweetened chocolate is stirred into the Cowboy Chili/broth mixture.

When the onions are softened, stir in the garlic and chili-chocolate mixture.

Minced garlic and the spice-chocolate-broth mixture are added to the Instant Pot.

Cook for 1 minute or until fragrant.

The Cowboy Chili Sauce and onions are cooked in the Instant Pot on sauté for 1 minute.

Add the salted beef, cooked bacon, and lime juice. Stir well to combine.

The salted beef and crispy bacon bits are mixed into the Instant Pot.

Cancel the sauté function. Lock the lid and program your Instant Pot to cook under high pressure for 35 minutes.

The lid on the Instant Pot Ultra is locked and it is programmed to cook for 35 minutes under high pressure.

When the chili is finished cooking, let the pressure drop naturally. If you’re impatient, wait 15 minutes after the chili is finished cooking before you manually release the pressure.

Overhead shot of Instant Pot Cowboy Chili after it is finished cooking in the Instant Pot.

Taste the stew and season accordingly with salt and pepper. Top the chili with your favorite garnishes, such as white onions and cilantro, radishes, coconut yogurt, and/or lime juice.

Side close-up of Instant Pot Cowboy Chili in a cream colored ceramic container.

Looking for another Whole30-friendly Instant Pot beef chili recipe? Make my Instant Pot Ground Beef Chili!


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

Print Recipe
4.84 from 12 votes

Instant Pot Cowboy Chili

Instant Pot Cowboy Chili is a hearty and healthy Whole30-friendly beef chili recipe that’s packed with cubes of tender chuck roast in a smoky sauce!
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Dinner
Cuisine: American
Keyword: beef chili, Beef Stew, Instant Pot, keto, low carb, paleo, Pressure Cooker, Primal, Whole30
Servings: 8 servings
Calories: 520kcal
Author: Michelle Tam

Ingredients

  • For the chili:
  • 4 pounds beef chuck roast cut into 2-inch cubes
  • 2 teaspoons Diamond Crystal kosher salt use 1 teaspoon if Morton’s brand
  • 4 slices bacon cut into ¼-inch pieces
  • 1 medium yellow onion cut into ½-inch dice
  • 2 tablespoons tomato paste
  • 3 tablespoons ancho chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon smoked paprika
  • 1 cup bone broth or chicken broth
  • 1 ounce unsweetened chocolate shaved
  • 4 garlic cloves peeled and minced
  • Juice from ½ small lime
  • Freshly ground black pepper
  • For the garnish:
  • ½ medium white onion cut into ¼-inch dice
  • ½ cup minced fresh cilantro
  • ½ cup julienned radish
  • 2 limes cut into wedges
  • plain full-fat coconut yogurt optional

Instructions 

  • In a large bowl, toss the cubed beef with the salt and set aside.
  • Turn on the sauté function on your Instant Pot, and when the metal insert is hot, toss in the sliced bacon. Stir the bacon occasionally to ensure even browning. Once the bacon bits are crunchy, transfer them to a paper-towel lined platter with a slotted spoon.
  • Dump in the onion and tomato paste and sauté until the onions are softened, about 2-3 minutes.
  • In the meantime, combine the ancho chile powder, cumin, oregano, paprika, and the broth in a small bowl or measuring cup. Mix until smooth and then stir in the chocolate shavings.
  • When the onions are softened, stir in the garlic and chili-chocolate mixture. Cook for 1 minute or until fragrant.
  • Add the salted beef, cooked bacon, and lime juice. Stir well to combine. 
  • Cancel the sauté function. Lock the lid and program your Instant Pot to cook under high pressure for 35 minutes. 
  • When the chili is finished cooking, let the pressure drop naturally. If you’re impatient, wait 15 minutes after the chili is finished cooking before you manually release the pressure.
  • Taste the stew and season accordingly with salt and pepper. Top the chili with your favorite garnishes, such as white onions and cilantro, radishes, coconut yogurt, and/or lime juice.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 520kcal | Carbohydrates: 10g | Protein: 47g | Fat: 34g | Fiber: 3g
52

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Reader Interactions

Comments

  1. Marina says

    January 26, 2021 at 3:13 pm

    5 stars
    What volume of food are you saying is a serving size? A cup?

    Reply
    • Marina says

      January 26, 2021 at 3:14 pm

      Or are your measurements by weight?

      Reply
    • Michelle Tam says

      January 28, 2021 at 12:11 am

      The recipe makes 8 servings — I’m not sure exactly what volume it is! Maybe 2 cups of food?

      Reply
  2. Debbie says

    April 30, 2021 at 11:44 pm

    5 stars
    I love this recipe so much and since I don’t have an instant pot I am using my slow cooker. I have made it about 4 times since discovering it last Christmas and it is cooking right now. So yummy exactly as written. Leftovers put in omelets by itself or with mushrooms or olives and cheese makes the most delicious omelets I have ever tasted.

    Reply
  3. Noreen R. says

    October 25, 2021 at 11:55 pm

    Hi! Can this be doubled? Also, if I cut the beef into smaller pieces, what will the cooking time be?

    Reply
    • Michelle Tam says

      October 26, 2021 at 3:07 pm

      If you double the recipe, you have to make sure your Instant Pot isn’t more than 2/3 full. If you cut the beef into smaller pieces, the cooking time is still pretty much the same because chuck roast needs adequate time under pressure to break down the collagen.

      Reply
  4. Karl Z says

    November 13, 2021 at 3:32 pm

    If I don’t have an InstaPot or pressure cooker, what can I do? How can I make this on the stove top?

    Reply
    • Michelle Tam says

      November 13, 2021 at 8:14 pm

      You can pop it in a covered Dutch oven in a 325 F oven for 3 hours or until tender.

      Reply
  5. carolina worthington says

    August 15, 2022 at 9:16 pm

    If using crockpot how many cups of broth will I need

    Reply
    • Regina Chan says

      August 15, 2022 at 11:51 pm

      Exact instructions for a slow cooker are included in the post!

      Reply
  6. Melissa says

    November 5, 2022 at 3:37 pm

    Would adding finely chopped mushrooms or carrots change the flavor? Looking for more ways to sneaking veggies for my kids. I absolutely love this recipe!

    Reply
    • Michelle Tam says

      November 5, 2022 at 6:39 pm

      I think you can easily sneak in some finely chopped veggies!

      Reply

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