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–+ servings

Instant Pot Beef, Sausage and Butternut Squash Chili

In just under an hour, you can have a bowl of hearty Paleo-friendly and Whole30 compliant chili that tastes like it has been simmering for hours! This is healthy comfort food at it's absolute finest. 
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Course: Soup, Stew
Cuisine: American
Keyword: Dairy-Free, Gluten-Free, Instant Pot, Low Carb, Paleo, Whole30
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Author: Krista

Ingredients

  • 1.5 pounds butternut squash (about 1 large) large diced
  • 2 yellow onions (large) large diced
  • 1 tomato (large) medium diced
  • 2 jalapenos minced
  • 4 garlic cloves minced
  • 2 cups beef broth
  • ¼ cup tomato paste
  • 1 tablespoon unsweetened cacao powder
  • 2 teaspoons hot sauce like Frank's Red Hot Original
  • 1 tablespoon extra virgin olive oil
  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1 tablespoon chipotle chili powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 28 ounces diced fired roasted tomatoes 2 14 ounce cans

Instructions

  • Prep all veggies. Large dice the butternut squash and the onion. Medium dice the tomato. Mince the jalapeno (discard the seeds and membrane unless you can handle the extra heat). Mince the garlic cloves.
  • In a medium bowl, stir together the beef broth, tomato paste, cacao powder and hot sauce. 
  • Set the Instant Pot to the SAUTE function. Heat 1 tablespoon of extra virgin olive oil until hot but not smoking. 
  • Add  the onions, jalapeno and garlic and heat through until just softened (about 2 minutes). Hit CANCEL on the Instant Pot.
  • Add ground beef, sausage and remaining spices (chipotle chili powder, smoked paprika, ground cumin, dried oregano, salt and pepper). Break up any large chunks of meat and stir well to combine. Stir in fresh tomatoes, fire roasted tomatoes and broth mixture. 
  • Add the butternut squash but do not stir it in. Arrange it in an even layer on the top of everything else.
  • Secure the lid on the Instant Pot and make sure the valve is closed to the "sealing" position. Cook on HIGH PRESSURE for 10 minutes. Let pressure release naturally for 10 minutes, and then manually release remaining pressure. 

Notes

This chili is delicious served immediately, portioned out for weekly prep or frozen for up to 3 months. This recipe yields enough to do just that. Enjoy half now and freeze the other half for later!