Instant Pot Whole30 Chili with Spaghetti Squash

Warm up with a bowl of this hearty Whole30 Chili! Made in the Instant Pot for a quick and easy meal, this chili is rich with spices, packed with veggies, and has a fun twist: tender spaghetti squash takes the place of beans, giving every bite extra texture and flavor without breaking Whole30 rules. Perfect for meal prep, family dinners, or freezing for later, this bean-free chili recipe has all the cozy comfort you crave—Whole30 or not!

Prep Time15

Cook Time35

Pressure Building Time30

Total Time45

Course: Main Course, Soup

Servings: servings

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.

Notes

Customize Your Spice Level: Add more cayenne if you like extra heat, or keep it mild with a dash.
Add More Veggies: The best part about this recipe is you can really add whatever vegetables or ingredients you like. Try adding sweet potatoes, zucchini or even eggplant!
Spaghetti Squash Substitute: If you’re not a spaghetti squash fan, zucchini noodles work well here. If you’re not following Whole30, feel free to add in a can of pinto beans, kidney beans, or black beans!
Make-Ahead Friendly: This chili is even tastier the next day! Store in the fridge for up to 4 days or freeze in individual portions for up to 3 months.
Great for Parties: Because this is made in an instant pot, it’s super easy to transport in your car to a friend’s gathering or family holiday.

Nutrition