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Instant Pot Chili - Whole30 + Paleo Recipe

Instant Pot Chili – Texas-Style + Paleo

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Chili goes hand-in-hand with Sunday sports and cozy nights in. If you’re craving chili but want to skip the beans, this Texas-style Paleo Instant Pot Chili is for you. I’m calling this chili Texas-style because it contains no beans, a larger cut of beef and cumin and coriander, all markers of traditional Texas chili. If you’re curious about the sometimes controversial subject of Texas chili, check out the quite interesting NYTimes article here. 

Before I made the Paleo-ish switch, I was fond of black bean chili made with dark beer. With a bit of brainstorming, I realized that using pasilla chili pepper powder and coffee would replicate that dark, rich flavor without the added gluten. If you’re not sure where to find pasilla powder, you can buy it online here in the U.S. and here in Canada. Don’t have pasilla powder? Never fear! You can use a teaspoon of cocoa powder or use an extra teaspoon of ancho chili powder or regular chili powder.


To replace the starchy carbs that beans traditionally provide, I added one of my favourite pantry staples, frozen sweet potato! I like to keep frozen sweet potato, butternut squash, and cooking greens in my kitchen for all those times when I need to add a quick starch or a bit of green to my meals.

Toppings are a must in our house. I love a big dollop of guacamole, or a few slices of avocado, fresh cilantro, green onion and plantain chips for a bit of crunch.  Paleo instant pot chili is great for casual entertaining. Imagine a big table with grain-free chips, guacamole, salsas, non-dairy sour-cream, green onions, plantain chips and any other topping you can think of for your guests to build their own chili bowl. Sounds like a perfect Sunday to me!

What toppings are essential for your chili bowl? 

Instant Pot Chili - Paleo + Whole30

Print Recipe
Instant Pot Texas Style Chili
You won't miss the beans with this tasty Texas style chili!
Instant Pot Chili - Whole30 + Paleo Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 35 minutes
Servings
servings
Ingredients
Chili
Optional Toppings
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 35 minutes
Servings
servings
Ingredients
Chili
Optional Toppings
Instant Pot Chili - Whole30 + Paleo Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Chili
  1. Turn the Instant Pot on Saute function.
  2. Add onion, garlic, peppers, tomato paste, 2 tsp kosher salt and spices. Saute for 3 minutes until spice are fragrant and onions have softened.
  3. Add stewing beef, tomatoes and coffee and stir to coat with the spices.
  4. Turn off Saute function, cover with lid and lock for pressure cooking. Set at Manual High Pressure for 35 minutes.
  5. After 35 minutes, use the quick release method.
  6. Turn on Saute function and stir in the frozen sweet potato, 1/2 tsp kosher salt and juice of 1 lime. Allow to cook for 5 minutes, stirring occassionally so the chili doesn't stick to the bottom of the pot.
  7. Top with avocado and cilantro, if desired.
Slow Cooker Method
  1. Add all of the ingredients except frozen sweet potato, lime, avocado and cilantro to the slow cooker.
  2. Set for 6 hours on High or 8 hours on low.
  3. Add frozen sweet potato, salt and lime juice to the slow cooker and cook for 20 minutes until sweet potato is softened.
  4. Garnish with cilantro and avocado, if desired.
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Mango Chicken Curry – Instant Pot + Slow Cooker 
Instant Pot Baby Back Ribs
Instant Pot Paleo Chicken Cacciatore
Instant Pot Tomatillo Pork Soup

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35 comments

  1. Emily @ Recipes to Nourish says:

    I am all about the IP and this chili looks amazing! I love that you stew meat, that’s how my family likes chili too.

    • Hi Alayna, I don’t freeze fresh sweet potatoes, but buy them already done for me! If you don’t have any, I’d add medium diced sweet potato at the end when the pressure has been released and turn on the saute function to quickly cook them.

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