A quick and very easy Low Carb and Keto friendly version of chili made in the Instant Pot, without the beans, but not without great flavor!
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Making a Low Carb chili in your Instant Pot could not be easier! I use a blend of grass-fed beef and ground sausage, along with my Homemade Chili Seasoning Mix.
Jalapeño peppers give it a little spicy kick and great flavor! While I wrote this recipe to be cooked in an Instant Pot, you can certainly make it in any pressure cooker, or even stove top.
There are so many toppings that you can serve this No-Bean Chili with and still keep it Keto friendly and low carb! Those toppings include sour cream, cilantro, jalapeño peppers, cheddar cheese, onions and scallions. I use a combination of these and they really add a nice finishing touch! This really is a very easy Low Carb chili recipe!
How to Make Keto Instant Pot Chili
Ingredients
2 pounds of grass-fed beef (I use 85%)
1 pound ground sausage
30 ounces canned crushed tomatoes
1/4 cup tomato paste
1 cup chicken stock (see my homemade chicken stock recipe here)
2 jalapeño peppers, seeded, rib removed and minced (more if you like more heat)
1/2 onion, chopped
2 garlic cloves, minced
1/4 cup chili seasoning (see my recipe here)
1 tablespoon Brown Swerve
1 tablespoon Worcestershire sauce
1/2 teaspoon ground pepper
1 teaspoon salt
Olive oil
Preparation
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, a pinch of salt and pepper, and continue sautéing for 2-3 minutes, then add in the garlic for about 20 seconds.
Add in the chili seasoning and toast the spices (while stirring) for about 20 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, cilantro, shredded cheddar and sliced scallions.
Serve along side my Jalapeño Cheddar “Corn Bread”…
There are so many different toppings that you can add to your chili, like sour cream, cilantro, scallions, avocado, shredded cheddar cheese, onions, chopped jalapeño peppers and more!
You can also use this chili recipe to make my Chili Cheese Dog Casserole!
If you like pumpkin, you must try this Keto Pumpkin Soup Recipe, that is also made in the Instant Pot!
The Instant Pot model that I have is the Instant Pot DUO80 8 Quart 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
More Keto and Low Carb Instant Pot recipes…
Easy Instant Pot “Roasted” Chicken
Instant Pot One Hour Chicken Stock
Instant Pot Butter Chicken
Best Instant Pot Roast with Gravy
Instant Pot Chicken Marsala
Instant Pot Ropa Vieja
Instant Pot Pork Carnitas
Instant Pot Baby Back Ribs
Instant Pot No-Bean Chili – Keto and Low Carb
INGREDIENTS
- 2 pounds of grass-fed beef I use 85%
- 1 pound ground sausage
- 30 ounces canned crushed tomatoes
- 1/4 cup tomato paste
- 1 cup chicken stock
- 2 jalapeño peppers seeded, rib removed and minced (more if you like more heat)
- 1/2 onion chopped
- 2 garlic cloves minced
- 1/4 cup chili seasoning
- 1 tablespoon Brown Swerve
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- Olive oil
PREPARATION
- 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.
What is the total quantity this recipe makes, eg, 2 cups, 4 cups, etc.?
I know this calls for brown sugar swerve but I can’t find locally and I wanted to make tomorrow. Can you suggest an alternative?
Hi Jane,
You can use Sukrin gold or monk fruit, if you don’t have either, you can just use Swerve granular or erythritol instead. I hope that helps!
What kind of sausage did you use In your recipe?
Hi Jane,
I don’t have an exact measurement, but it’s comparable to a cup of chili that you would get at a restaurant, not a big bowl. I hope that helps!
Hi Jane,
I used Italian sausage in mine, but you can use whichever low carb sausage you like.
What kind of sausage do you use in your recipe?
Could you estimate how much each serving size is. I see there is 10 servings
Awesome for cold nights and pairs perfectly with her cornbread recipe!
Great combination indeed, so glad you enjoyed them together!
I love this idea! My husband, however – just asked if we can put beans in it. 🙂
He’s a bit of a Keto rebel, huh? 😀