Keto Instant Pot Chili (Whole30, No Beans)
fromtasteslovely.comwww.tasteslovely.com/whole30-keto-instant-pot-chili
This keto instant pot chili is the ultimate cozy dinner: rich, hearty, and ready in a flash, without any beans to weigh it down. Packed with seasoned beef, fire-roasted tomatoes, tender vegetables, and smoky spices, it’s everything you love about classic chili made low carb and Whole30-friendly. Plus, it freezes like a dream, so you can stash away leftovers for busy nights.
Ingredients
Instructions
Heat your instant pot over SAUTE. Add the avocado oil, and saute all the vegetables with the salt + pepper for 7-10 minutes until soft, stirring occasionally.
Add the ground beef and break it up with a wooden spoon. Cook for 5 minutes, stirring occasionally.
Add in the canned tomatoes, tomato sauce, spices + chicken stock. Stir to combine.
Close with the lid of your instant pot, and make sure the vent is at SEALING. Hit CANCEL, then cook on HIGH PRESSURE for 15 minutes. Will take about 10-15 minutes to reach pressure, then it will start counting down from 15. After the 15 minutes is up, do a QUICK RELEASE, where you move the valve to VENTING to release all the steam. Once all the steam is gone and the float valve has dropped, you can safely open the instant pot.
Serve warm topped with your favorite toppings: sliced avocado, jalapeños, cilantro, etc.
Will keep in an airtight container refrigerated for 5 days, or frozen for 6 months.
Nutrition
- Serving Size
- 2 cups
- Calories
- 231 kcal
- Fat Content
- 8.4 g
- Carbohydrate Content
- 11.8 g
- Fiber Content
- 3.5 g
- Protein Content
- 27.9 g
