Tag Archives: chili

Instant Pot Whole30 Chili with Spaghetti Squash

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!

Instant Pot Whole30 Chili

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!

Instant Pot Whole30 Chili
Instant Pot Whole30 Chili

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
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Instant Pot Whole30 Chili with Spaghetti Squash

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!
Course Main Course, Soup
Prep Time 15 minutes
Cook Time 35 minutes
Pressure Building Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 399kcal

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.

Nutrition

Serving: 1serving | Calories: 399kcal | Carbohydrates: 18g | Protein: 23g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 622mg | Potassium: 786mg | Fiber: 4g | Sugar: 7g | Vitamin A: 46.7% | Vitamin C: 44.1% | Calcium: 9.9% | Iron: 23.2%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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.

Chili Lime Instant Pot Short Ribs (Paleo, Whole30)

If you are looking for a simple recipe that packs a ton of flavor, these Paleo, Whole30, and keto Instant Pot Short Ribs seasoned with chili lime spices fit the bill perfectly!

I’ve recently been noticing on Instagram that most of the recipes that you guys have been cooking from my blog has been Whole30 Instant Pot recipes. Clearly, you guys have been using the Instant Pot more than ever which is so exciting. It’s definitely my favorite kitchen gadget!

By the way, if you end up making one of my recipes and posting it on Instagram, make sure to use the hashtag #whatgreatgrandmaate or tag my handle, @whatggmaate, to your post. It makes me so happy that you guys are cooking from my recipes and I love seeing them!

Chili Lime Instant Pot Short Ribs Recipe

So, since you made it pretty clear that you are loving the IP recipes, I decided to share another one today. These Chili Lime Instant Pot Short Ribs were inspired by a dish I had at a Mexican restaurant a few weeks back and I’ve been thinking about them ever since. They are ridiculously tender and jam packed with so much flavor, I think you’ll will love them.

Instant Pot Chili Lime Short Ribs Whole30 Paleo Instant Pot Chili Lime Short Ribs Whole30 Paleo

Easy Peasy in the Instant Pot

While the process to cook them is quite easy, you’ll never guess that when you taste these short ribs. The wonderful combination of the spices, along with lime zest and juice, are mouthwateringly delicious. And using the Instant Pot to cook the meat will have it fall-off-the-bone tender in no time.

Hope you enjoy these Chili Lime Instant Pot Short Ribs as much as we did. We enjoyed the leftovers as taco meat and it was fantastic.  They reheat really well so make sure to cook up a double batch and enjoy it for several days!

Instant Pot Chili Lime Short Ribs Whole30 Paleo

Instant Pot Chili Lime Short Ribs Whole30 Paleo
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Chili Lime Instant Pot Short Ribs

If you are looking for a simple recipe that packs a ton of flavor, these Paleo and Whole30 Instant Pot Short Ribs seasoned with chili lime spices fit the bill perfectly!
Course Main Course
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 servings
Author Jean Choi

Ingredients

  • 3-4 lb beef short ribs
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp coriander
  • 1/4 tsp cayenne optional
  • 4 garlic cloves minced
  • Juice and zest of 2 limes plus more for garnish
  • 2 tbsp coconut oil
  • 1/3 cup apple cider vinegar
  • Chopped cilantro for garnish

Instructions

  • If the short ribs aren't cut up already, slice them across into sections, so each section contains a bone.
  • Combine chili powder, cumin, onion powder, oregano, sea salt, black pepper, coriander, cayenne, garlic cloves, and lime zest in a small bowl and mix together.
  • Sprinkle and press down the spices all over the short ribs until the short ribs are evenly covered.
  • Set Instant Pot to Sauté setting and heat coconut oil for 5-10 minutes, until fully heated. The reader on the Instant Pot will say "hot."
  • Add the short ribs to the Instant Pot and brown on all sides, about 5 minutes. Work in batches if needed.
  • Leave the beef in the Instant Pot and turn it off.
  • Pour in lime juice and apple cider vinegar. 
  • Close the lid and make sure the pressure valve is set to SEALING. Set the Instant Pot to MEAT/STEW for 35 minutes. Once done cooking, let it sit for 10 minutes until the pressure naturally releases and you can open the lid easily.
  • Sprinkle with cilantro and more lime juice before serving. 

Notes

Even though this recipe doesn't require a lot of liquid, the Instant Pot will come to pressure and cook the short ribs. The meat will also release a lot of liquid during the cooking process, so you don't need to add more liquid. 

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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.

Instant Pot or Slow Cooker Paleo Buffalo Chicken Chili

This spicy and delicious Paleo Buffalo Chicken Chili is an easy set-it-and-forget-it meal whether you use a slow cooker or the Instant Pot!

Instant Pot or Slow Cooker Paleo Buffalo Chicken Chili

It’s officially soup season and I couldn’t be happier. Ever since I bought myself an Instant Pot, soup and stew-making has been incredibly easy especially on busy weekdays. I love that it also has a slow cooker function so I was able to test out this recipe using both methods and it turned out fabulous each time.

Instant Pot or Slow Cooker Paleo Buffalo Chicken Chili Recipe

This Paleo Buffalo Chicken Chili is the result of combining my 2 loves: buffalo chicken and a good hearty chili. I just love how each spoonful of chili has a chock full of yummy ingredients, and adding the spicy, addicting flavor of buffalo sauce just seemed like a magical combo. And it was!

Instant Pot or Slow Cooker Paleo Buffalo Chicken Chili

The chili itself is really delicious, but the various toppings you can add to it brings out the flavors and textures even more. I really like to load on the toppings as you can see, but my husband kept it simple with just a slice of toast to enjoy this Paleo Buffalo Chicken Chili. The possibilities are endless so top it with whatever your heart desires. I listed some delicious options in the recipe below.

Instant Pot vs Slow Cooker

Between the slow cooker and the Instant Pot method, I do like the Instant Pot better because it literally takes a fraction of the time and the texture is more favorable. I find that slow cooking food makes them a little bit more “mushy,” but I know some people don’t mind this. Nevertheless, both methods yield a delicious and filling chili and you’ll want to eat it all the time during the colder months!

Instant Pot or Slow Cooker Paleo Buffalo Chicken ChiliInstant Pot or Slow Cooker Paleo Buffalo Chicken Chili

Instant Pot or Slow Cooker Paleo Buffalo Chicken Chili
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Instant Pot or Slow Cooker Paleo Buffalo Chicken Chili

This spicy and delicious Paleo Buffalo Chicken Chili is an easy set-it-and-forget-it meal whether you use a slow cooker or the Instant Pot!
Course Main Course, Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 290kcal
Author Jean Choi

Ingredients

  • 1 1/2 lbs boneless skinless chicken thighs or breasts
  • 2 cups riced cauliflower
  • 1 large onion chopped
  • 2 stalks of celery chopped
  • 2 carrots chopped
  • 5 garlic cloves minced
  • 1 tbsp tomato paste
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 3 cups bone broth can sub with chicken broth or water
  • 1 14-oz can of diced tomatoes
  • 1/4 cup hot sauce + more, to taste*
  • Optional garnishes: Jalapeño slices, drizzle of coconut milk, nutritional yeast, cilantro, avocado slices, tortilla chips, and/or lime wedges

Instructions

Instant Pot Method

  • Add all ingredients, except garnishes, to the Instant Pot and stir.
  • Close the lid, make sure the pressure valve is set to seal, then set it to manual for 15 minutes.
  • Once it beeps to finish, open the pressure valve to let steam escape.
  • Open the lid, remove the chicken and shred it with 2 forks.
  • Add back in the chicken and stir to combine.
  • Add more hot sauce, if desired.
  • Serve with optional garnishes.

Slow Cooker Method

  • Add all ingredients to the slow cooker and stir.
  • Cover and cook 4 hours on HIGH or 8 hours or LOW.
  • Once finished, remove the chicken and shred it with 2 forks.
  • Add back in the chicken and stir to combine.
  • Add more hot sauce, if desired.
  • Serve with optional garnishes.

Notes

*All hot sauce have different spice levels so start out with 1/4 cup and add more later, if needed!

Nutrition

Serving: 1serving | Calories: 290kcal | Carbohydrates: 13g | Protein: 42g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 161mg | Sodium: 1303mg | Potassium: 944mg | Fiber: 3g | Sugar: 5g | Vitamin A: 110.2% | Vitamin C: 69.3% | Calcium: 6.9% | Iron: 14.5%

Instant Pot or Slow Cooker Paleo Buffalo Chicken Chili