No-Bean Keto Chili In The Instant Pot (Paleo And Whole30-Friendly)
User Reviews
4.8
No-Bean Keto Chili In The Instant Pot (Paleo And Whole30-Friendly)
Description
This chili begins with sautéing diced onions, bell pepper, celery, and garlic in olive oil directly in the Instant Pot using the sauté function. Ground beef is then added and browned before seasoning with chili powder, smoked paprika, cayenne, and allspice. Tomatoes, tomato paste, water, bay leaves, salt, and pepper are combined with the cooked ingredients and pressure cooked to meld the flavors and tenderize the mixture.
After natural pressure release, the chili is reduced in sauté mode to the desired thickness, concentrating the flavors and creating a rich texture. The final addition of minced parsley adds a note of freshness. The absence of beans keeps the dish low-carb while preserving traditional chili qualities. The texture is thick, robust, and perfect as a filling meal.
This chili works well served on its own or alongside keto-appropriate sides. Using the Instant Pot simplifies cooking while layering the chili’s spices and ingredients efficiently. The natural release method prevents overcooking and preserves texture.
Ingredients
- 1 1/2 tablespoons olive oil divided
- 1/2 cup onion diced
- 1 red bell pepper diced
- 1/2 cup celery sliced
- 1 tablespoon garlic minced
- 1 pound ground beef grass-fed, 85% lean
- 4 teaspoons chili powder
- 1 tablespoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground allspice
- 1 diced tomatoes fire-roasted, 14-ounce can
- 1 crushed tomatoes 14-ounce can
- 1/2 cup water
- 2 tablespoons tomato paste
- 1 teaspoon salt sea salt
- Pinch black pepper
- 2 bay leaf
- 1/4 cup parsley minced
Instructions
- Pour 1 tablespoon of the oil in your Instant Pot and turn it to 'Sauté' mode. Once hot, sauté the onion, bell pepper, celery, and garlic until they begin to soften, about 3 minutes.
- Add the remaining oil along with the beef and cook until the beef begins to brown, about 3-4 minutes. Carefully drain any excess fat.
- Add the chili powder, smoked paprika, cayenne, and allspice and cook until the beef is no longer pink and completely browned, about 3-4 minutes.
- Add all the remaining ingredients, except the parsley, and stir until well combined. Cover the Instant Pot (make sure it's set to 'Sealing') and turn it to 'Manual Mode' (it should immediately be set for high pressure). Set it for 10 minutes. Once cooked, let it steam release naturally.
- Once the steam is released, remove the lid and turn it to 'Sauté' mode. Cook for 2-4 minutes, stirring frequently, until some of the water has evaporated.
- Stir in the parsley and DEVOUR.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6People
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 11.5g | 4% |
| Protein | 16.8g | 34% |
| Fat | 12.7g | 20% |
| Saturated Fat | 4.9g | 25% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.9g | 5% |
| Cholesterol | 46mg | 15% |
| Sodium | 724mg | 30% |
| Potassium | 450mg | 10% |
| Fiber | 3.3g | 13% |
| Sugar | 6.5g | 13% |
| Vitamin A | 1990IU | 40% |
| Vitamin C | 78.4mg | 87% |
| Calcium | 43mg | 4% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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