Easy Instant Pot Keto Chili
You NEED this keto chili recipe in your arsenal.
Who doesn’t love a warm, cozy bowl of chili? This recipe is great on its own, or as a topping for veggies or on top of an avocado. This recipe is loaded with flavor and ready in less than 30 minutes. Make a double batch and freeze it for another night when you are running late or need something to bring to a pot-luck. Pair it with our breadstick twists.
Feel free to adjust the spices to taste. If you need more flavor, aka fat; add cilantro, sour cream, cheese and avocado to the top. These toppings make any chili complete.
How to Make Instant Pot Keto Chili
While you can make this recipe on the stove or the slow cooker, the instant pot makes the beef even more tender and flavorful in less time. Win/Win in my book.
To save time while you are pulling out all your ingredients, also pull out your instant pot and hit the saute button. It takes 5 minutes or so to warm up, so you might as well get it started.
Once the instant pot says HOT, go ahead and add your ground beef to the pot. Cook it for 5 minutes in the olive oil. Drain off the fat into another bowl in reserve. You want this fat, but you don’t want to boil the beef, so get it outta there. Cook for another 5 minutes until all the pink is gone.
While the beef is cooking, cut up all your veggies and measure out your spices.
Drain the beef again after the 10 minutes is up.
Add the veggies and spices to the pot and cook for 5 minutes. This step is crucial to bringing out all the flavors of the spices.
Add the fat, broth and spaghetti sauce into the Instant Pot.
Turn the pressure on to high and cook the chili for 15 minutes.
After the timer dings you can either let it cool on its own or hit the quick release button, depends on how patient you are!
Add the yummy toppings of your choice to make this keto chili extra special. We love to add cheese, sour cream, cilantro, avocado, red onions, maybe even bacon bits if you have any left over from something else.
If you like your chili thicker then this is, feel free to add a bit of xanthum gum to thicken it up. Start with a small amount, like 1 tsp, you can always add more.
Make a double batch and freeze this recipe. It defrosts in a flash and you can heat it up on the stove or even in the microwave. Just remember to let it cool before you put it in ziplock or other freezer containers. Get all the air out of the bags if you are using those as it will cut down on freezer burn.
We love to make this with our keto breadstick recipe. Check them both out and let us know what you think.
