Whole 30 Whole30 Instant Pot Chili
Classic chili gets a serious upgrade here — smoky, deeply spiced, and built entirely from ingredients that check every box for a compliant reset month. The trick to skipping beans without losing that hearty, satisfying texture is leaning on two pounds of ground beef and diced zucchini, which soaks up all that rich tomato-and-spice broth beautifully. Smoked paprika, cumin, chili powder, and a hit of cayenne layer together into a bold, complex flavor that tastes like it simmered all afternoon — but the Instant Pot gets it done in under an hour from start to finish. Sautéing the onion, bell pepper, garlic, and beef directly in the pot before pressure cooking means you're building real depth without dirtying an extra pan. Scraping up those browned bits before sealing the lid is a small step that makes a big difference in the final bowl. Serves six, so it's ideal for meal prep — the flavors only get better the next day. Top with sliced avocado and fresh cilantro for a finish that feels anything but restrictive.
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 lb ground beef (85% lean)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (6 oz) tomato paste
- 1 cup beef broth
- 1 medium zucchini, diced
For serving
- sliced avocado, for serving (optional)
- fresh cilantro, for serving (optional)
Instructions
- 1
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
- 2
Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains and the meat reaches 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Drain any excess fat if desired.
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