Instant Pot Keto Chili
This Keto Chili made in the Instant Pot will be your new go-to dinner recipe this year. Your recipe comes together quickly and easily with just a few steps.
- 1 1/2 TB 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 TB Chili Powder
- 1 TB Smoked Paprika
- 1/4 ts Cayenne Pepper
- 1 14 oz Can of Fire Roasted Diced Tomatos
- 1 14 oz Can of crushed tomatos
- 1/2 Cup Beef Broth
- 2 TB Tomato Paste
- Pinch of Sea Salt
- 2 Bay Leafs
- 1/4 Cup Parsley Chopped Saved for the end.
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.
Add some sliced Avocado and Chopped Parsley for Color and flavor
Substitute Ground Turkey for the Grass Fed Beef if you desire.
Serving: 1g | Calories: 161kcal | Carbohydrates: 5g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 160mg | Potassium: 491mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1741IU | Vitamin C: 28mg | Calcium: 22mg | Iron: 3mg