Instant Pot Low Carb Chili

For my friends on a low carb diet, or those who just don’t like beans in their chili, this recipe is great! My mom isn’t a fan of beans, so this recipe is definitely making it to her kitchen. She doesn’t have an Instant Pot so I’ll include directions for that as well, in the next section. This chili is so tasty you don’t even miss the beans. You can even eat this on a keto diet too, each 1 cup serving has only 10g of net carbs.

I make my chili with ground beef, but feel free to make this with ground turkey, chicken or lamb (or any ground meat you like!). If you want to make this spicy, buy the diced green chiles with the *hot* rating on the can and add in crushed red pepper flakes to taste. This is a mild chili the way I have it prepared. If you make this on your stove top, just sauté the onion, minced garlic cloves and ground beef in a skillet. Transfer everything to a pot on your stove when you add in the liquid ingredients. Or if you have a deep skillet, you can keep the ingredients in the skillet and just add the liquids to it. You’ll need to cover and cook it on low for about an hour. Keep an eye on it and stir occasionally. Remove bay leaf before serving for all methods.

If you’d like to make this in your slow cooker, you’ll need to first sauté the onion, garlic & ground beef then transfer to your slow cooker. Slow cook on Low for 6-8 hours or on High for 3-4 hours. Enjoy! 😋

Set Instant Pot to sauté mode, add in olive oil to warm up and then chopped onion. Stir & cook until translucent, approx 5 mins.
Add in minced garlic cloves, stir & cook for 30 secs.
Brown & crumble up the ground beef. Start seasoning!
Seasoning the meat while cooking is the best way to make sure the meat absorbs all that flavor.
All browned and ready to add liquids. Turn off pot.
Add in Worcestershire sauce, diced tomatoes with liquid, green chiles with liquid, tomato paste & stir. Add in bay leaf, water & broth base. Stir and set lid on top, set valve to sealing. Turn on pot to Meat/Stew setting and pressure cook for 35 mins. Let pressure release naturally for 15 mins then do a quick release. Remove bay leaf prior to serving.
This is the broth base I use, so tasty.
All done and ready for toppings now 😋
Added on top my shredded fiesta blend cheese (only 1g carb more!) yum!

Published by Melissa

A stay at home mom who loves to cook!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: