Whole30 Steak and Sweet Potato Chili

Earlier this month I shared a recipe for my southern style paleo biscuits + gravy. Ands something about that recipe lit a bit of a fire in this comfort cooking heart of mine. I’ve been craving down home food all month long.

Fall is coming quickly here in England. It’s only October, but I can already see my breath on the way to the gym in the mornings. I LOVE it. I adore Fall for all that it is – sweater weather, football, maple scented candles – but I’m especially smitten with all of its cosy, comfy, cuddle up foods.

I know that you’ll hear me when I say that you just can’t celebrate Fall without all of the obligatory staples like s’mores around a chilly campfire, grandma’s pumpkin pie at the Thanksgiving table, warm apple butter straight from the crock pot…and a big ole bowl of spicy chili eaten with the football on in the background. Enter: Paleo Instant Pot Steak and Sweet Potato Chili.

Chili: to Instant Pot or Not?

Can I speak freely for a second? I actually love spending hours in the kitchen. A recipe with a long list of steps doesn’t really bother me at all. But, I know that I’m not the norm. And I also know that as life has taken some busier turns lately, I haven’t always HAD hours to spend in the kitchen – even on the weekends.

That’s where the Instant Pot comes in.

Paleo Sweet Potato Chili

Now, firstly, let me start off by saying that you can absolutely make this recipe without an instant pot. It’ll take a couple of hours to develop the same rich flavour on the stove top, but you can absolutely cook this the old fashioned way. Plus, you don’t have to DO anything while it cooks on the stove, it’s just about waiting.

However, if you have access to an instant pot, this chili can be prepped in less than 10 minutes and cooked in less than 30. That means dinner in well under an hour + I am 100% down with that.

What Makes This Chili Different

I’m not at all complaining about a tried + true “ground beef + bean chili”, but this Paleo Instant Pot Steak and Sweet Potato version is a luxury version of the traditional. It’s full of tender chunks of steak, melting spoonfuls of smooth, sweet potato + a rich, spiced tomato broth that you’ll want to lick from the bowl.

I’ve swapped the ground beef for chuck roast (or braising beef cubes) because I sometimes just want a real piece of meat in my chili. Cooked in the instant pot, it becomes meltingly tender + so incredibly flavourful (plus, its naturally a cheaper cut of meat).

Instead of beans (they can cause a lot of gastrointestinal distress for some people + especially for me), I’ve opted for a more gut friendly option – the sweet potato! Cooked in the instant pot for 25 minutes, it becomes so soft + so sweet. It breaks apart a bit, which I love, and really helps to thicken the chili.

Paleo Sweet Potato Chili

Lastly, there’s one other thing that makes this Paleo Instant Pot Steak and Sweet Potato Chili different. It’s my savory, secret ingredient, and it’s weird. Before you read it, promise me this, that you’ll TRY it before you knock it.

It’s dark chocolate.

TRUST ME. I haven’t steered you wrong before. And if Apricots can go with Chicken + if Cauliflower can go in Biscuits, then Chocolate can improve Chili. It’s not sweet, it just adds the perfect note of smokey depth. Promise.

Chop + Dump: How to Make this Instant Pot Steak and Sweet Potato Chili

Making this meal is stupid easy. You literally chop + dump everything into your pressure cooker. That’s it! Chop, dump, turn it on + wait 25 minutes.

I think even the busiest of us (moms, I’m looking at you) can handle this.And for a chili this good, the few minutes of chopping are totally worth it.

And the best part? You can absolutely make a big batch and eat it all week long. I speak from experience that the flavours only get better the longer that it sits.

This Paleo Instant Pot Steak and Sweet Potato Chili is rich +thick, hearty + meaty, smokey + savoury. It’s perfect for meal prep, for a crazy, busy weeknight meal, and even as the main event at all of the football parties you’re sure to have this fall.

Serve it up with some paleo biscuits on the side, a nice salad or topped with avocado and a hefty dollop of cashew cream (yum!).

As always, I’d love to hear what you think when you try this recipe. Let me know in the comments below or tag me in your photos on instagram. And remember, you can always pin this recipe to save for the perfect football Saturday 😉

Steak and Sweet Potato Chili
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Paleo Instant Pot Steak and Sweet Potato Chili

Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings

Ingredients

  • 1 lb cubed chuck roast or braising steak
  • 2 tbsp olive or coconut oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red pepper, diced
  • 2 cups sweet potato, peeled and chopped
  • 2 cans diced or chopped tomatoes
  • 2 cups chicken or beef broth
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 2 tsp salt
  • 1/2 tsp pepper
  • 2 bay leaves
  • 2 tbsp chocolate chips** (*or 1/2 tbsp cocoa powder)

Instructions

  • Add all of the above ingredients, except the cocoa or chocolate, to a pressure cooker like the instant pot. Give it all a good mix!
  • Set the pressure cooker to cook on high pressure for 25 minutes.
  • Once the 25 minutes is up, release the pressure and give the chili a good stir to break up the sweet potatoes a bit.
  • Stir in the chocolate or cocoa and mix. Leave to sit for 5-10 minutes!
  • Enjoy as is or serve with chips, bread, avocado, diced onions, etc.

Notes

** I prefer using no sugar added chocolate chips to keep this Whole30 compliant, but semi-sweet would also work well.
CROCK POT INSTRUCTIONS: Follow all of the same steps, but cook on low for 8 hours or high for 4 hours. Add the cocoa when it’s done cooking as with the pressure cooker instructions.
STOVE TOP INSTRUCTIONS: In a large soup pan or dutch oven, heat the oil until hot. Sear the steak in batches and remove from pan (cook until just brown). Add the onions and garlic and cook for 5 minutes. Stir in all of the remaining ingredients, except the chocolate, together. Bring to a boil and reduce to a simmer and cover. Cook for 2 hours or until beef is tender. Stir in the chocolate and enjoy!
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4 Comments

  1. 5 stars
    a different type of chili but amazing… I bought some top sirloin and it was tough so I used that .I was awesome

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