Instant Pot No-Bean Chili – Keto and Low Carb

Making 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!

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 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, 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!

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

Makes 10 Servings

Macros: Fat 20 grams – Protein 25 grams – Carbs (net) 5 grams

PRINT

Instant Pot No-Bean Chili - Keto and Low Carb

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Making 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.  

Course: Main Course

Servings: 10

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

1. 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.

2. 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.  

3. 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.

4. 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.

Recipe Notes

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!