Craving a bowl of soul-warming comfort food that won’t derail your low-carb lifestyle? Look no further! This Instant Pot Beef Chili is a game-changer. We’re talking tender chunks of beef, a rich and savory tomato base, and a perfect kick of spice, all coming together in under an hour thanks to the magic of the pressure cooker. It’s the perfect hearty, satisfying, and incredibly easy meal for any night of the week.
Ingredients
• 1 lb / 450g beef stew meat, cut into bite-sized pieces
• 2 tbsp / 30ml olive oil
• 2 tbsp / 28g butter
• 1 small onion, chopped
• ½ green bell pepper, chopped
• 2 garlic cloves, crushed
• 2 small red chilies, finely chopped
• 1 cup / 240g fire-roasted tomatoes, chopped
• 1 tsp / 6g salt
• ½ tsp / 1g freshly ground black pepper
• ¼ tsp / 1g stevia powder (optional, to balance acidity)
Instructions
1. Directions
2. Set your Instant Pot to the ”Sauté” function and add the olive oil. Once hot, add the beef stew meat in a single layer (work in batches if necessary) and brown on all sides. Remove the seared meat and set it aside.
3. Add the butter to the pot. Sauté the chopped onion, green bell pepper, and red chilies for 3-4 minutes until they begin to soften.
4. Stir in the crushed garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
5. Return the browned beef to the pot. Add the fire-roasted tomatoes, salt, black pepper, and stevia powder. Stir well to combine all .
6. Secure the lid and turn the steam release handle to the ”Sealing” position. Press the ”Manual” or ”Pressure Cook” button and set the timer for 25 minutes on high pressure.
7. Once the cooking time is complete, allow the pressure to release naturally for 10-15 minutes. Then, carefully turn the handle to the ”Venting” position to release any remaining steam.
8. Open the lid, stir the chili, and serve hot. Garnish with fresh parsley if desired.
Nutritional Information
• (Per Serving)
• Calories: 450
• Total Fats: 26.6g
• Net Carbs: 3.6g
• Protein: 46.8g
• Fiber: 1.1g
Pro Tips
• For a deeper, richer flavor, deglaze the pot with a splash of beef broth or water after sautéing the vegetables, scraping up any browned bits from the bottom before pressure cooking.
• Adjust the spice level to your preference. For less heat, remove the seeds from the red chilies or use a milder pepper like jalapeño.
• Elevate your chili with keto-friendly toppings like shredded cheddar cheese, a dollop of sour cream, sliced avocado, or fresh cilantro.
• If your chili is thinner than desired, turn the Instant Pot back to ”Sauté” mode after cooking and let it simmer for a few minutes to reduce and thicken.
FAQ
Q: Is this Instant Pot beef chili spicy
A: This chili has a moderate level of spice from the red chilies. To make it less spicy, you can remove the seeds from the chilies before chopping. For a milder chili, consider using a jalapeño with the seeds removed instead.
Q: Why doesn’t this chili recipe have beans
A: This is a low-carb and keto-friendly chili recipe. Beans are high in carbohydrates, so they are intentionally left out to keep the net carb count low (3.6g per serving) and make it suitable for a ketogenic diet.
Q: How can I make my Instant Pot chili thicker
A: If your chili is thinner than desired after cooking, simply turn the Instant Pot to the ‘Sauté’ function. Allow the chili to simmer with the lid off for a few minutes, which will help reduce the liquid and thicken it to your preferred consistency.
Q: What are some good keto-friendly toppings for this chili
A: To keep it low-carb, top your chili with shredded cheddar cheese, a dollop of sour cream, fresh cilantro, or sliced avocado.
