I am starting to enjoy my Instant Pot especially for recipes like chili that I typically simmer on the stove for several hours. The Instant Pot gives me the option of a yummy home cooked meal in a fraction of the time it would usually take. My kids requested chili tonight, so I thought I’d try my Keto/Low Carb Chili recipe that I usually cook on the stove in the Instant Pot. I made added a little chopped green pepper to make it a little chunkier and reduced the liquid for the Instant Pot. Chili might be one of my family’s favorite dinners. It is something I cook often, and we all enjoy. I’m the odd one out in our family as I don’t like my chili with beans anyway. Of course, to make it Keto/Low Carb I leave the beans out for my hubby and I then in a separate pot on the stove I warm up beans for my kids that they can add to theirs. It is one way I can cook one meal that we all enjoy as my kids aren’t doing keto with us. They certainly eat less carbs than they used to, but they don’t follow a strict keto lifestyle. We were all really pleased with how yummy it turned out!
If you don’t have an Instant Pot there are several different models and sizes. You can check them out here.
- 2 lbs 80/20 ground beef
- 4 garlic cloves minced
- 1/2 small green pepper diced
- ½ small onion diced
- 3 tablespoons butter
- 1 10 oz can Rotel Tomatoes
- 1 28 oz can crushed tomatoes
- 1¼ tablespoon cumin
- 2½ tablespoon chili powder
- 1 tablespoon + 1 teaspoon curry powder
- 2 1/2 cups beef broth
- 1 teaspoon salt
- 2 tsp pepper
- 1 tablespoon red pepper flakes optional
- 1 tablespoon hot sauce optional
Turn Instant Pot to saute and brown the ground beef, with the onions, green peppers, and minced garlic.
Drain (if desired) then return to Instant Pot.
Deglaze Instant Pot with 1/4 cup beef broth.
Add the rest of the beef broth, spices, butter, and tomatoes (do not stir).
With the Instant Pot still in saute mode, bring mixture to a boil.
Turn off, secure the lid, then press the soup button and press the minus button to reduce the time down to 12 minutes.
Once the soup cycle is complete, allow the Instant Pot a 10 minute NPR (natural pressure release) then do a QPR (quick press release). I always put a dish towel over the valve so that soup doesn't spew out.
Remove lid and serve!
Top each bowl with sour cream, grated cheese, jalapenos if desired.
Nutritional Information Based on MyFitnessPal – Calories 279, Fat 15.1, Protein 26.6, Carbs 10.3 – 2.7 Fiber = 7.6 Net Carbs
*You can reduce the carbs further by omitting the onion and green pepper.