Instant Pot Chili
This Instant Pot chili is the best chili recipe if you’re eating low-carb. Just add your ground beef, cumin, chili powder, etc. and you’re good to go.
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 cups 1x
Scale
Ingredients
- 1 pound grass-fed ground beef
- 1 tablespoon olive oil or bacon fat
- 1/2 cup onion (finely diced)
- 1 green or red bell pepper (finely diced)
- 2 stalks celery (sliced)
- 1 tablespoon garlic (minced)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon paprika
- 1/4 tsp cayenne pepper (or to taste)
- 2 tablespoons tomato paste
- 14 ounces diced tomatoes
- 1/2 cup bone broth or beef broth
- 2 bay leaves
- 1/4 cup parsley (roughly chopped)
Instructions
- Remove the lid from Instant Pot and press SAUTE function +10 minutes.
- Add olive oil, onions, celery, and bell pepper. Cook for 2-3 minutes until fragrant. Add garlic and cook for an additional 1 minute.
- Add ground beef, salt, pepper, cumin, paprika, chili powder, and cayenne. Cook for 3-5 minutes until browned.
- Stir in tomato paste, tomatoes, broth, parsley, and bay leaves. Turn Instant Pot OFF, then press MANUAL +15 minutes.
- When the timer goes off, carefully release pressure and stir chili. Serve over cauliflower rice and add desired toppings (bacon, avocado, cheese, sour cream, green onions, etc.)
Nutrition
- Serving Size: 1 cup
- Calories: 219
- Fat: 13g
- Carbohydrates: 4g (2g)
- Fiber: 2g
- Protein: 20g
Find it online: https://perfectketo.com/instant-pot-chili/