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It’s the perfect season to cook up some chili. Whether it’s for a tailgate, football game, weeknight dinner or anything in between, chili is sure to please and is hearty and healthy! I did not add any beans to this chili (my kids do not like beans!) so it is Paleo and Whole30 friendly and loaded with meat!

The Pressure Cooker is such an easy way to cook the chili since you can saute the onions and brown the meat in the same pot and then add everything else and start the pressure cooking. You can have this chili ready in less then 45 minutes!


1 lb sirloin cap, or stew meat cup into bite size pieces

1 lb ground turkey or ground beef

1 lb ground sausage

1 tbsp olive oil

1 large onion, chopped

1 28 oz can crushed tomatoes

1 14 oz can diced tomatoes

1 14 oz can tomato sauce

2 cups beef broth

2 tbsp cumin

2 tbsp chili powder

1 tbsp garlic salt

2 tbsp paprika

1 tbsp oregano

1 tsp salt

1 tsp pepper

Optional toppings: avocado, chopped cilantro, jalapeno, shredded cheese


Turn Pressure cooker to saute mode. Add olive oil and heat for a few minutes. Add onion and cook for 2-3 minutes or until soft. Add all of the meat and cook until brown and no longer pink, stirring frequently.This may take 10-15 minutes. Drain off most of the fat. Add the crushed tomatoes, diced tomatoes, tomato sauce, and beef broth and all of the seasonings. Stir well to combine.

Turn the pressure cooker onto high and cook for 20 minutes. It will take about 10-15 minutes to build up pressure. Once the 20 minutes is up, you can let it naturally release and go to the warming setting. It will be ready to serve when you open the lid.

Serve with optional toppings! Enjoy!