An Instant Pot Chili Recipe That's Keto

Not everyone loves beans in their chili. While I'm not one of those people, I do know quite a few who believe having beans in chili is a cardinal sin. Because I've made my fair share of chili recipes with beans in them (like this copycat Wendy's chili recipe), I figured for this Instant Pot chili recipe I'd keep it low carb and leave beans out of it. Not only for those who are attempting a low-carb diet, but for all of those bean haters who believe a can of black beans or kidney beans should never grace the holy presence of a pot of chili.

So if you're one of those people that can't stand beans in chili, I dedicate this Instant Pot chili recipe to you.

Ingredients

1 Tbsp. olive oil
2 garlic cloves, minced
1 onion, diced
1 green bell pepper, diced
2 lbs. ground beef
2 Tbsp. chili powder
2 tsp. paprika
2 tsp. cumin
2 tsp. salt
1/2 tsp. pepper
2 15 oz. cans of tomato sauce
2 10 oz. cans of diced tomatoes & green chiles6254a4d1642c605c54bf1cab17d50f1e

How to Make It

1. Turn on the Sauté feature for the Instant Pot. Once warm, pour the olive oil into the Instant Pot.
2. Cook the minced garlic, then the onions and peppers for 3 minutes.
3. Add the ground beef. Sprinkle in the chili powder, paprika, cumin, salt, and pepper. Cook until the beef is no longer pink, about 5 to 7 minutes.
4. Pour in the tomato sauce and the diced tomatoes with green chiles. Mix, then place the lid on the Instant Pot.
5. Switch to manual (Pressure Cook) and cook on high pressure for 20 minutes. Let it naturally depressurize for 10 minutes, then release the rest of the pressure.
6. Serve with shredded cheese and sour cream, or any other desired toppings.

The easy way to make healthier comfort foods.