This bean-free Whole30 Chili comes together easily in the Instant Pot, and the spaghetti squash adds such a flavorful and comforting taste and texture!
Hey guys, did you hear??? I’m doing the Whole30 challenge this month after dining out waaaaaay too much and indulging in a mountain of sweets over the holidays, and EVERY new recipe for this month will be Whole30-compliant!
Even though I post a lot of Whole30 recipes, it’s actually been almost 2 years since I’ve done the challenge. I do eat mostly low sugar anyway but I’m really feeling sluggish lately so I thought it was a great time to try it out again and to be more intentional with my eating.
Instant Pot Whole30 Chili Recipe
The first recipe of this month is this amazingly flavorful and easy Instant Pot Whole30 Chili. Chili without beans is actually really delicious, and I don’t think you’ll miss the beans at all. However, I do like the heartiness that beans add, so I fancied up this Whole30 chili by adding spaghetti squash threads and the result is so comforting and cozy!
Spaghetti Squash in the Instant Pot
If you’ve never cooked spaghetti squash in the Instant Pot before, you are missing out BIG TIME. It’s SO much easier than roasting it in the oven, and you don’t even have to cut open the squash before cooking it.
You simply place the whole thing in the Instant Pot on a steamer rack over some water, and let it do all the work for you. I don’t think I’ll cook spaghetti squash any other way.
Great For a Make Ahead Meal!
If you are like me and don’t mind leftovers, this Instant Pot Whole30 Chili is a really great to make ahead of time so you can eat it for several meals. It also freezes really well so you can even divide them into individual portions before freezing them for emergency meals!
With some of the restrictions that the Whole30 challenge comes with, I so appreciate meals like this one that I can heat up quickly when I’m hungry, so make a big batch and enjoy!
Instant Pot Whole30 Chili with Spaghetti Squash
Ingredients
- 1 small spaghetti squash
- 1 tbsp coconut oil
- 1 medium onion chopped
- 4 garlic cloves minced
- 2 lbs ground beef
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tbsp paprika
- 2 tsp sea salt
- 1 tsp onion powder
- 1 tsp cinnamon
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne use more or less depending on your spice level
- 1 28-oz can of diced tomatoes sugar free
- 2 cups bone broth or beef broth
- Jalapeño slices, lime juice, avocado, and/or cilantro for garnish
Instructions
- Place a steamer rack in the Instant Pot, and pour in 1 cup of water.
- Place the whole spaghetti squash, uncut, on the rack.
- Screw on the lid, make sure the pressure valve is closed, then cook for 20 minutes on manual.
- Release the pressure immediately and open the lid.
- Cut the squash in half, remove the seeds, and use a fork to loosen the spaghetti squash threads. Set aside.
- Empty the Instant Pot, then set it to “sauté” and add coconut oil.
- Once the Instant Pot indicates that the pot is “hot,” add onion, garlic, and ground beef. Use a wooden spoon to break up the meat and cook stirring for 5 minutes, until the beef is no longer pink.
- Turn off the Instant Pot, then add in red and green bell peppers, all the spices, diced tomatoes, and bone broth
- Stir in spaghetti squash threads.
- Close the lid and set it to Manual on HIGH for 10 minutes.
- Once it beeps to a finish, you can quick release the pressure to eat it right away, or let it release pressure naturally if you want to eat it later.
- Taste to adjust seasoning or add more broth if the chili is too thick.
- Serve hot alone or garnished with jalapeño slices, lime juice, avocado, and/or cilantro.
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
Love chili this time of year…and spaghetti squash addition is awesome!
What would be a good replacement of beef if someone is vegan.
You can replace with beans. But if you are trying to stick to the Whole30 rules, then you can just bulk up with more hearty veggies like sweet potatoes, cauliflower, and carrots.
I bet I could get my kids to eat spaghetti squash this way! Genius!
Chili and spaghetti squash are two of my favorite foods! Need to try this!!
I’m all about the Instant Pot these days. Excited to try this one.
Love how jam-packed with goodness this chili is – especially with all those chili toppings. The toppings are always my favorite thing with chili, so yummy! Such a great idea to make this with spaghetti squash.
This is a GREAT idea – spahgetti squash is just one of those that my girls don’t love but they would totally eat it all mixed up in this chili! Thanks!
I’m always looking for more instant pot supper ideas, and this looks like a great one!
Jean this looks so good!!!!!! I love that it’s all in the Instant Pot! I don’t use spaghetti squash enough and this is inspiring me to try this!
Love the chili on top of spaghetti squash combo. So much goodness in one meal!