Instant Pot Keto Chili Recipe

If you’re craving a hearty, comforting meal without straying from your low-carb lifestyle, this instant pot keto chili hits the spot. It’s packed with savory flavors, warm spices, and tender bites of meat. Best of all, the Instant Pot does most of the work for you, so you can focus on other things (like prepping yummy toppings) instead of babysitting a simmering pot on the stove.

You’ll find that this chili is rich enough to satisfy everyone at the table, keto or not. Ready for a bowl that’ll keep you happily on track?

Ingredients

• 1 tablespoon olive oil (or your preferred cooking oil)
• 1 pound ground beef (80/20 blend works great)
• 1 pound ground pork (optional, can substitute turkey)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder (feel free to add more if you like extra heat)
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt, plus more to taste
• ½ teaspoon ground black pepper
• 1 can (14.5 ounces) diced tomatoes (no added sugar)
• 1 cup beef broth (low-sodium preferred)
• 1 small can (4 ounces) green chilies (mild or spicy)
• 2 tablespoons tomato paste

Directions

1. Turn on the sauté function of your Instant Pot and add the olive oil. Once it’s hot, stir in the chopped onion. Cook for about 3 minutes, or until the onion begins to soften.
2. Add the minced garlic. Stir for about 30 seconds, then add the ground beef and ground pork. Brown the meat until no pink remains, breaking it up into smaller pieces as you go.
3. Stir in the chili powder, paprika, cumin, salt, and black pepper. Let the spices warm through for a minute to release their aroma.
4. Cancel the sauté mode. Pour in the diced tomatoes, beef broth, and green chilies. Add the tomato paste. Give everything a thorough mix, scraping up any browned bits from the bottom of the pot.
5. Lock the Instant Pot lid in place and set it to pressure cook (manual) on high for 15 minutes.
6. After the timer goes off, do a quick pressure release. Carefully remove the lid once all steam has escaped.
7. Taste, adjust seasonings if needed, and give the chili a quick stir. If you prefer a thicker consistency, set the pot back to sauté mode for a few minutes to let some liquid evaporate.

Nutrition Facts

While the exact numbers can vary, a typical serving (about 1 cup) of this chili might look like this:

• Calories: ~320
• Fat: ~20g
• Total Carbs: ~8g
• Fiber: ~2g
• Net Carbs: ~6g
• Protein: ~25g

These estimates should help you stay on track with your daily keto macros.

Final Thoughts

This chili offers comforting flavors and a generous helping of protein to keep you satisfied and energized. It’s a practical meal for busy weeknights or for meal prep since it stores and reheats beautifully. Toss in your favorite toppings, like shredded cheese or a dollop of sour cream, to make each bowl even more irresistible.

Give it a try and see how a simple pressure-cooked chili can turn into your newest low-carb favorite. If you’re feeling adventurous, you can experiment with different spice levels and proteins—don’t be shy about adding your own twist.

Frequently Asked Questions (FAQs)

• Can I store leftovers?
  Absolutely. Store any remaining chili in an airtight container in the fridge for up to four days. Reheat it on the stove or in the microwave, and you’re good to go.
• Can I freeze it?
  Yes. It freezes well for up to three months. Thaw overnight in the fridge before reheating for the best texture.
• How do I make it spicier?
  You can sprinkle in extra chili powder, add fresh jalapeños, or toss in a dash of cayenne pepper. Adjust based on your heat tolerance.
• What if I don’t have ground pork?
  You can simply use extra beef or swap in turkey. It’ll still be delicious and keto-friendly.
• Is there a substitute for tomato paste?
  If you’re out of tomato paste, you can use a bit of low-sugar ketchup or more diced tomatoes. Just keep an eye on your carbs if you’re strictly tracking macros.

Instant Pot Keto Chili Recipe

Recipe by AngryLionFitness.com

Course: Keto Diet Recipes, Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

320

kcal

Ingredients

• 1 tablespoon olive oil (or your preferred cooking oil)

• 1 pound ground beef (80/20 blend works great)

• 1 pound ground pork (optional, can substitute turkey)

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 teaspoon chili powder (feel free to add more if you like extra heat)

• 1 teaspoon paprika

• 1 teaspoon cumin

• 1 teaspoon salt, plus more to taste

• 1/2 teaspoon ground black pepper

• 1 can (14.5 ounces) diced tomatoes (no added sugar)

• 1 cup beef broth (low-sodium preferred)

• 1 small can (4 ounces) green chilies (mild or spicy)

• 2 tablespoons tomato paste

Directions

• Turn on the sauté function of your Instant Pot and add the olive oil. Once it’s hot, stir in the chopped onion. Cook for about 3 minutes, or until the onion begins to soften.
• Add the minced garlic. Stir for about 30 seconds, then add the ground beef and ground pork. Brown the meat until no pink remains, breaking it up into smaller pieces as you go.
• Stir in the chili powder, paprika, cumin, salt, and black pepper. Let the spices warm through for a minute to release their aroma.
• Cancel the sauté mode. Pour in the diced tomatoes, beef broth, and green chilies. Add the tomato paste. Give everything a thorough mix, scraping up any browned bits from the bottom of the pot.
• Lock the Instant Pot lid in place and set it to pressure cook (manual) on high for 15 minutes.
• After the timer goes off, do a quick pressure release. Carefully remove the lid once all steam has escaped.
• Taste, adjust seasonings if needed, and give the chili a quick stir. If you prefer a thicker consistency, set the pot back to sauté mode for a few minutes to let some liquid evaporate.