closeup of bowl of chili with sour cream and scallions
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5 from 1 vote

Keto Instant Pot No-Bean Chili

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!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Servings: 10
Calories: 333kcal
Author: Keto Cooking Christian


  • 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


  • 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.


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!


Calories: 333kcal | Carbohydrates: 8g | Protein: 25g | Fat: 20g | Saturated Fat: 10g | Fiber: 3g | Sugar: 4g