Keto Instant Pot No-Bean Chili
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
10
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Calories
333 kcal
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Course
Main Course
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Cuisine
American
Keto Instant Pot No-Bean Chili
Description
The recipe uses a combination of ground beef and sausage browned in the Instant Pot, layered with sautéed onions and garlic, then seasoned with a chili spice blend. After deglazing the pot with chicken stock, the remaining ingredients including crushed tomatoes, tomato paste, Worcestershire sauce, and sweetener are added to develop depth and balance. The chili cooks on the bean/chili setting for 30 minutes with natural pressure release, tenderizing the meat and melding flavors.
The jalapeños provide adjustable heat, while the swerve sweetener lightly offsets acidity. The result is a hearty, savory chili without beans, making it suitable for keto or low-carb diets. The texture features ground meat chunks in a thick tomato base enriched by the sausage's fat and seasonings.
Serving ideas include customary chili toppings such as sour cream, shredded cheddar, scallions, avocado, and fresh jalapeño slices to add creaminess and contrasting freshness. This chili can be a main course or part of a larger meal and benefits from resting to deepen flavors.
Leftover chili can be refrigerated and reheated gently. Using an Instant Pot speeds the cooking time and simplifies cleanup, while maintaining a complex flavor profile.
Ingredients
- 2 pounds beef I use 85%, grass-fed
- 1 pound ground sausage
- 30 ounces crushed tomatoes canned
- ¼ cup tomato paste
- 1 cup chicken stock
- 2 jalapeno pepper seeded, rib removed and minced (more if you like more heat
- ½ onion chopped
- 2 garlic minced, cloves
- ¼ cup chili seasoning
- 1 tablespoon swerve (erythritol sweetener brown
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- olive oil
Instructions
- Turn the Instant Pot to the sauté setting and add in a little olive oil. Brown the ground beef and sausage in batches, then set aside. Add in the onion and continue sautéing for 2-3 minutes, then add in the garlic for about 25 seconds. Add in the chili seasoning and toast the spices (while stirring) for about 30 seconds.
- Select the keep warm/cancel setting, then add in the chicken stock to deglaze and scrape up the brown bits on the bottom. Add in the remaining ingredients, including the ground beef and sausage.
- Mix well and put the lid securely in place. Set the steam vent to sealing and select the bean/chili setting for 30 minutes, then allow to vent naturally.
- Once the pressure has completely released, carefully remove the lid away from you. Serve with your choice of toppings. I served mine with a dollop of sour cream, shredded cheddar and sliced scallions.
Notes
- Feel free to customize toppings with cilantro, avocado, or extra jalapeños for added texture and flavor.
- Cook the ground meats in batches to ensure proper browning and avoid steaming.
- Adjust the number of jalapeños to control the chili's heat according to your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 25g | 50% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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