Instant Pot Low Carb Chili

I love my instant pot! I can use it as a slow cooker, or I can use it as a pressure cooker. I can also make soups in it and then let them simmer in the Instant Pot without having to check it all the time. I could make it on the stove, but sometimes the family has to eat on their own time due to varying schedules. The Instant Pot keeps chili perfectly hot without scorching for a period of time as needed. I love the Instant Pot for all these reasons.

Ingredients

Instructions

Set the Instant Pot to the SAUTE setting. Add some olive oil to the pot and saute the onions, garlic, jalapeno and green pepper.

Add the ground beef and cook until no longer pink.

Add the seasonings and stir to combine.

Drain the beef mixture. One of my kitchen hacks is to soak up the grease in the pan using a paper towel that is held with some tongs. That way, you do not need to use a colander.

Add the tomato puree and tomato sauce. Stir well.

Allow to simmer until all the ingredients are hot. At this point, you can add beans or corn or serve them on these on the side separately so that the main part of the chili is Keto-friendly. I usually like to serve them on the side for the non-Keto people. You can change the Instant Pot setting to SLOW COOKER to keep the chili warm so your people can eat it in their own time on a busy night.

Serve with chopped red onion, chopped avocado, cheese and sour cream.

Low Carb Instant Pot Chili

A pot of something good to eat when it is ready and waiting on a busy night whenever you might need it makes for an easy night. When everyone needs to eat at different times, the Instant Pot becomes a wonderful tool. Simmer this chili in the Instant Pot for those times when dinner must be staggered.

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Course Soup

Cuisine Mexican

Equipment

• Instant Pot
• Measuring spoons
• 1 knife
• 1 Large spoon
• tongs
• Paper towels

Ingredients

  

• 2 Tbsp. extra virgin olive oil
• 2 red onions, chopped
• 5 cloves garlic, minced
• 1 green bell pepper, chopped
• jalapeno. minced
• 4 Tbsp. chili powder
• 1-1/2 Tbsp. cumin
• 2 tsp. ground coriander
• 1 tsp. Mexican oregano
• 1/2 tsp. cayenne
• 2 tsp. smoked paprika
• 1 tsp. red pepper flakes
• 1 tsp. salt
• 1-1/2 lb. ground beef
• 1 can diced tomatoes
• 3/4 tsp. black pepper
• 1 28 oz. can tomato puree
• 3 Tbsp. tomato paste
• (Optional) 1 can black beans or kidney beans, drained and rinsed
• Garnishes: Chopped red onion, cheese, chopped avocado, sour cream

Instructions

 

• Set the Instant Pot to the SAUTE setting.
• Add some olive oil to the pot and saute the onions, garlic,jalapeno and green pepper.
• Add the ground beef and cook until no longer pink.
• Add the seasonings and stir to combine.
• Drain the beef mixture. One of my kitchen hacksis to soak up the grease in the pan using a paper towel that is held with sometongs. That way, you do not need to use a colander.
• Add the tomato puree and tomato sauce. Stir well.
• Allow to simmer until all the ingredients arehot. At this point, you can add beans or corn or serve them on the sideseparately so that the main part of the chili is Keto-friendly. I usually liketo serve them on the side for the non-Keto people. You can change the InstantPot setting to SLOW COOKER to keep the chili warm, so your people can eat it intheir own time on a busy night.
• Serve with chopped red onion, chopped avocado,cheese and sour cream.