This Keto Chili made in the Instant Pot will be your new go-to dinner recipe this year. It is full of flavorful spices, fresh vegetables, and herbs. Your recipe comes together quickly and easily with just a few steps.
The instant pot does most of the work for you, and it will soon be your favorite cooking appliance for quick and easy, delicious meals.
Ingredients for Keto Chili
- Oil
- (Grass-Fed) (for Paleo and Whole 30) Ground Beef
- Onion
- Red Pepper
- Celery
- Chili Powder
- Paprika
- Cayenne
- Diced Tomatoes
- Garlic
- Canned Tomatoes
- Beef Broth
- Tomato Paste
- Bay Leafs
- Optional (Avocado and Parsley)
Keto Chili Instructions
This chili starts with sauteing your fresh vegetables in the Instant Pot for 4 minutes, and then adding your ground beef to brown for 4-5 minutes. Then add your spices and liquids for an additional 4 minutes.
Then replace the lid and turn to manual and pressure cook for 10 minutes. After pressure has released, remove the lid and return to the Saute mode for 4 minutes to thicken up the Chili.
This recipe fits either the Keto, Paleo, or Whole 30 eating plan.
Where are the Beans in this Keto Chili?
There has been a long debate about whether there should be beans in your chili. My kids have been arguing about this for as long as I can remember. Since this is a Keto recipe and “lower-carb,” they have been left out. Believe me, it is still hearty and has all the flavor you will need.
Why Choose Grass-Fed Beef?
- It’s Heart Healthy
- Balances Blood Sugar
- No Antibiotics or Hormones
- More Vitamins, Minerals, and Healthy Fats
Can You Freeze Keto Chili?
Yes, you can make your chili, and place it in Freezer Bags as they are easy to stack and don’t take up much space. Once you are ready for some Chili, remove it, thaw it, and heat it in a microwave or saucepan.
For More Keto-Friendly Recipes
Keto Chili Recipe
Keto Chili in Instant Pot
Equipment
- Instant Pot
Ingredients
- 1 1/2 Tablespoon Olive Oil Divided
- 1/2 Cup Onion Diced
- 1 Red Pepper Diced
- 1/2 Cup Celery Sliced
- 1 Clove Garlic Minced
- 1 LB Lean Ground Beef Grass Fed (Optional)
- 1 Tablespoon Chili Powder
- 1 Tablespoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper
- 1 14 oz Can of Fire Roasted Diced Tomatos
- 1 14 oz Can of crushed tomatos
- 1/2 Cup Beef Broth
- 2 Tablespoon Tomato Paste
- Pinch of Sea Salt
- 2 Bay Leaves
- 1/4 Cup Parsley, Chopped Saved for the end
Instructions
- Pour 1 Tbsp of oil into the Instant Pot and turn to saute mode. Add the onion, pepper, celery and garlic and sauté until they begin to soften, about 3 to 4 minutes.
- Add the remaining oil and lean ground beef. Cook until it begins to turn brown, about 3-4 minutes. Drain any excess fat.
- Add the seasonings and cook until the beef is browned and crumbled, about 3-4 additional minutes.
- Add the remaining ingredients to the pot, and mix until well combined. Cover with the Instant Pot lid and turn the knob to sealing. Set to cook on manual mode at high pressure for 10 minutes.
- After it’s finished cooking, allow the steam to release naturally. (Until the pin drops down to indicate its fully released).
- Remove the lid and turn on the saute feature. Cook for another 3-4 minutes, stirring constantly to prevent burning, until the chili thickens up a bit.
- Add in the chopped parsley and serve warm.
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