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Instant Pot Chilli (with Slow Cooker or Stove Top Instructions)

The perfect dump it and go meal. A simple seasoning mix, that contains cocoa powder give this chilli a depth of flavour. This is a hearty one pot meal perfect for meal prep, or to feed a crowd. For slow cooker or stove top instructions see recipe notes.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Keyword: gluten free, keto, Paleo, Whole30
Servings: 8


  • 2 tbsp avocado oil
  • 2 lbs ground beef (or chicken)
  • 1 tsp salt
  • 1 inch ginger, sliced
  • 3 cloves garlic, crushed
  • 5 whole peppercorns
  • 1 stick cinnamon
  • 2 Jalapeno, diced
  • 1 large onion, diced
  • 1 large sweet potato, cubed
  • 1 large carrot, diced
  • 1 large yellow pepper, diced
  • 1 large turnip, diced
  • 1 tbsp fresh thyme (or 1/2 tsp dried)
  • 4 cups broth (veggie or chicken)
  • 3 tbsp tomato paste
  • 2 can beans (I prefer black & red beans - about 12 oz each)

Chilli Seasoning Mix

  • 1.5 tbsp chilli powder (Or more if you like it spicy - this will be more of a medium spice level)
  • 2 tsp smoked paprika
  • 2 tsp cocoa powder
  • 2 tsp italian seasoning
  • 1/2 tsp cumin

Chilli Toppings (pick and choose whichever you like)

  • 3 stalks green onions, thinly sliced
  • 1 avocado, sliced
  • 1 cup sour cream (for dairy free option - use coconut cream with a splash of lemon juice)
  • 1 cup grated cheese
  • tortilla chips, crushed


  • Prep the seasoning mix, and chop all the veggies.


  • Set the instant pot on saute, add 2 lbs ground beef, 1 tsp salt, 1 inch sliced ginger, 3 cloves crushed garlic, 5 peppercorns, and 1 stick cinnamon.
  • Once the beef is browned, add the diced veggies - 2 jalapenos, 1 onion, 1 sweet potato, 1 carrot, 1 yellow pepper, 1 turnip.
  • Add the 1 tbsp fresh thyme, and chilli seasoning mix. Saute 2-3 mins, till heated through and fragrant.
  • Meanwhile, drain and rinse the canned beans. Add the broth, 3 tbsp tomato paste and the rinsed beans to the ground beef mixture in the instant pot.

Pressure Cook

  • Cover and cook on high pressure for 18 minutes (it will take about 10 minutes for the instant pot to pressurize before it starts cooking).
  • Once done, allow to naturally depressurize for 10 mins, then quick release the pressure.


  • While the chilli cooks, prep the toppings of your choice.
  • Serve warm with your toppings of choice.


For Slow Cooker:
Saute the meat and veggies in your slow cooker on high heat as described above. After adding the broth and beans, make sure there is enough liquid to cover all the ingredients. You may need to add an additional cup or so of water or broth.
Cover and cook on low for 6 hours or high for 4 hours. Give it a stir half way through cooking and ensure there is still enough liquid to cover the ingredients.
For Stove Top:
Use a dutch oven or large sauce pan. Saute the meat and veggies as described above. After adding the broth and beans, make sure there is enough liquid to cover all the ingredients. 
Cover and cook on medium low for 1.5 to 2 hours, stirring occasionally to ensure the chilli doesn't stick to the bottom. The liquid should reduce by about half and the veggies soft to the touch.