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Instant Pot Butternut Chili

Course: Main Course, Soup
Cuisine: American
Keyword: butternut squash, chili, cinnamon, gluten free, harvest, paleo, spice, squash
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Author: Rachel Alexandra
Warm, spicy, and delicious! This paleo, gluten-free chili is the perfect meal for cozy fall evenings.
Print Recipe


  • 1 Tbsp olive oil
  • 1 pound grass-fed ground beef 90/10
  • 1 medium red onion diced
  • 2 cloves garlic minced
  • 1 tsp fresh ginger minced
  • 2 bell peppers diced
  • 28 oz crushed tomatoes
  • 1 Tbsp chili powder
  • 1 Tbsp unsweetened cocoa powder
  • ½ Tbsp cinnamon
  • ½ Tbsp cumin
  • ½ Tbsp celtic sea salt
  • ½ tsp smoked paprika
  • ¼ tsp nutmeg
  • tsp cloves
  • Freshly ground pepper to taste
  • 1 cup vegetable broth
  • 15 oz butternut squash mashed or pureed


  • Add the oil to your instant pot and set it to the sauté setting.
  • When the oil is shimmering, add the onions and ground beef and break it into bite sized pieces with a spatula. Allow the meat to brown, stirring often for 3-5 minutes.
  • Add the garlic, ginger, and peppers and sauté for another few minutes until they soften. Continue stirring periodically to keep the garlic from burning.
  • Turn off the Instant Pot and add the crushed tomatoes, broth, squash and all the spices.
  • Set the Instant Pot to high pressure for 10 minutes. Make sure the vent is set to sealing mode.
  • When the time is up, release the seal and let the pot vent. Adjust seasoning to taste and top with cheese to serve.


To make vegetarian/vegan, instead of the beef, use two cans of beans (such as kidney or pinto). However, do not add them at the beginning like you would the meat. Put them in right before sealing the Instant Pot instead.