Something about a big bowl of chili, it always hits the spot! This hearty, healthy Instant Pot Keto Chili is made with wholesome ingredients and just the right amount of spice. You will fall in love with the 15 minute prep time and big batch of leftovers that taste even better the next day. This low carb version is beanless, and one that will impress even the toughest of chili critics.
Whether it be a football game, a chilly cold night by the fire, entertaining for the holidays, or even a busy weeknight, I can always find a reason to enjoy a bowl of chili. It’s a meal that never gets old in our house and is always met with enthusiasm. This version right here is my husband’s all time favorite: one without beans!
Reasons you will love this chili
- It’s healthy! As a nutritionist, I love adding in veggies to every meal . This comforting bowl has 3 different types of peppers, is low carb, and high in protein.
- Instant Pot to the rescue! Drastically cutting down the cook time with this hands off method of chili is winning at life. The prep time is quick, and no stirring required.
- So much tang and spice. I’ve loaded this one with “extras” life buffalo hot sauce, chipotle peppers, and lime juice to get the acidic flavor that brings out the bold spices. It’s spicy, yet still adjustable to your taste buds.
- Two different kinds of meat: I am a firm believer in varying up the flavors with different types of meat. I use both ground beef and sausage in this one. Sometimes I add in a third: steak!
- It lasts several days in the fridge, making it a great candidate for meal prep or a freezer style dinner. In fact, it just gets better with time!
How to make Instant Pot Keto Chili
Let’s gather up our simple ingredients:
- Avocado oil
- Yellow onion
- Jalapeno pepper
- Red bell pepper
- Poblano pepper
- Garlic cloves
- Ground beef
- 28 oz can whole tomatoes
- Chili powder
- Smoked Paprika
- Ground cumin
- Chipotle pepper in adobo sauce (or chipotle chili powder)
- Kosher salt
- Tomato Paste
- Apple Cider vinegar
- Buffalo hot sauce
- Beef broth
This recipe comes together in just a few simple steps!
- Chop: make sure all peppers and onion have been chopped. Select the saute function on the IP.
- Saute: Once hot, coat with oil and toss in the onion, garlic, and both sausage and ground beef for about 5-7 minutes. Now toss in diced peppers and spices. After 3 minutes, select cancel. Pour in the broth and scrape any browned bits from the bottom of the pot.
- Add in remaining ingredients: the whole tomatoes, tomato paste, vinegar, hot sauce, and beef broth. Secure the lid.
- Cook on high pressure for 12 minutes.
- Use a quick release to remove all steam. Take off the lid, and let sit for about 10 minutes before serving.
- Add in additional toppings! This includes cilantro, cheese, lime juice, pickled jalapenos, and avocado.
- Meat: you can easily swap the meats around in this recipe. Don’t want to use ground beef or pork? Ground turkey is also an option! You can also use all ground beef, or even mix in some top sirloin steak tips. This recipe is very versatile.
- Peppers: Jalapeno peppers or poblano peppers can also be omitted. In it’s place extra bell pepper will work, or feel free to vary up the bell pepper with any color.
- Spice level: to adjust the level of spiciness to more mild, simply replace the jalapeno (or be sure to remove seeds and the membrane). You can also decrease the amount of buffalo hot sauce or chipotle peppers and adobo sauce (or omit those altogether).
- Broth: an extra liquid is required to make this recipe come to pressure in the Instant Pot. You can replace the broth with beer (my favorite variation, but does not work with a Keto or Whole30 diet). Broth can also be replaced with water, but add in additional salt.
Can you make this in the Slow Cooker?
Yes!! In fact, this recipe is also perfect for the slow cooker. Saute the onion and garlic in a large skillet, then add the meat. Continue to saute until the meat is no longer pink. Add in the spices and saute for another 1-2 minutes. Transfer to the slow cooker. Add in the remaining ingredients with the exception of the broth. Extra broth is not needed for the slow cooker. Cook on low for 6-8 hours.
Serving, Storing, and Re-heating
- Serving: serve hot with added toppings. My favorites are: cheese, pickled jalapenos, fresh cilantro, and avocado. If you want a complete meal, serve alongside my house salad or Apple Slaw (perfect for a fall dinner!)
- Storing: This recipe stores and re-heats like a champ! In fact, it tastes even better after it sits in the fridge for at least a day or 2. You can also freeze this chili. Freeze in an air tight, freezer friendly container for up 3 months.
- Reheating: Simply re-heat on the stovetop at medium low for about 20-25 minutes. Alternatively, you can reheat smaller servings in the microwave for 2-3 minutes. If frozen, let come to room temperature first.
Other Chili recipes you will love:
- Creamy Buffalo White Chicken Chili with Bacon (dairy-free, Keto, Paleo, and Whole30!)
- Pumpkin Chicken Chorizo Chili
- Instant Pot Turkey Chili
- Slow Cooker Butternut Squash and Turkey Chili
- Creamy Pumpkin Chicken Chili
Instant Pot Keto Chili
Instant Pot Keto Chili is loaded with flavor, perfectly spiced, and two different meats for extra texture! This simple, hands-off meal comes together with 30 minutes of cook time.
- 1 tbsp avocado oil or olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 lb ground beef
- 1 lb pork sausage
- 1 poblano pepper (diced)
- 1 red bell pepper (diced)
- 3 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp kosher salt
- 1 28 oz can of whole tomatoes
- 1 tbsp diced chipotle pepper in adobo sauce*
- 2/3 cup beef broth
- 2 tbsp tomato paste
- 2 tbsp buffalo hot sauce
- 1 tbsp apple cider vinegar
Select the saute function on the Instant Pot. Once hot, coat the pot with oil. Toss in the onion and garlic, saute for 2 minutes. Now add in both the ground beef and pork. Continue to cook until almost cooked through about 7 minutes.
Toss in the diced peppers. In a small bowl, combine the spices and salt. Toss those in with the meat and vegetables. Cook for another 2-3 minutes, then select cancel. Pour in the broth and stir/scrape the bottom of the pot with a wooden spoon to ensure nothing is stuck to the bottom. This helps to prevent the burn signal.
Pour in the tomatoes, chipotle peppers, tomato paste, buffalo hot sauce, and apple cider vinegar. Give it a quick stir, then secure the lid.
Select the manual function on your Instant Pot. Cook on high pressure for 12 minutes. Use a quick release. Remove the lid, and let sit for about 10 minutes before serving.
Top with optional toppings like lime juice, shredded cheddar, cilantro, jalapenos, avocado, etc.
*It can be difficult to find chipotle peppers in adobo sauce without sugar. You can also use 2 tsp chipotle chili powder in it’s place.