Keto Instant Pot Chili (Whole30, No Beans)

chili in white bowl and white background

4.99 from 109 ratings

Keto Instant Pot Chili (Whole30, No Beans)

This keto instant pot chili is the ultimate cozy dinner: rich, hearty, and ready in a flash, without any beans to weigh it down. Packed with seasoned beef, fire-roasted tomatoes, tender vegetables, and smoky spices, it’s everything you love about classic chili made low carb and Whole30-friendly. Plus, it freezes like a dream, so you can stash away leftovers for busy nights.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: instant pot chili, keto chili, low carb chili, no bean chili

Servings:

Calories: 231

Author: Natalie

Equipment

instant pot

Ingredients

2 tablespoons avocado oil
1 yellow onion chopped
1 zucchini chopped
1 yellow squash chopped
1 red bell pepper chopped
4 ribs of celery chopped
2 cloves of garlic grated or finely minded
2 teaspoons kosher salt
2 teaspoons black pepper
2 pounds ground beef
2 14.5-ounce cans diced fire roasted tomatoes
1 15-ounce can tomato sauce
2 4-ounce can diced green chiles
3 tablespoons chili powder
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon smoked paprika
1 cup chicken stock

US - Metric

Instructions

Heat your instant pot over SAUTE. Add the avocado oil, and saute all the vegetables with the salt + pepper for 7-10 minutes until soft, stirring occasionally.
2 tablespoons avocado oil, 1 yellow onion, 1 zucchini, 1 yellow squash, 1 red bell pepper, 4 ribs of celery, 2 cloves of garlic, 2 teaspoons kosher salt, 2 teaspoons black pepper
Add the ground beef and break it up with a wooden spoon. Cook for 5 minutes, stirring occasionally.
2 pounds ground beef
Add in the canned tomatoes, tomato sauce, spices + chicken stock. Stir to combine.
2 14.5-ounce cans diced fire roasted tomatoes, 1 15-ounce can tomato sauce, 2 4-ounce can diced green chiles, 3 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon oregano, 1 tablespoon smoked paprika, 1 cup chicken stock
Close with the lid of your instant pot, and make sure the vent is at SEALING. Hit CANCEL, then cook on HIGH PRESSURE for 15 minutes. Will take about 10-15 minutes to reach pressure, then it will start counting down from 15. After the 15 minutes is up, do a QUICK RELEASE, where you move the valve to VENTING to release all the steam. Once all the steam is gone and the float valve has dropped, you can safely open the instant pot.
Serve warm topped with your favorite toppings: sliced avocado, jalapeños, cilantro, etc.
Will keep in an airtight container refrigerated for 5 days, or frozen for 6 months.

Video

Nutrition