There’s nothing quite like a warm, hearty bowl of chili to make you feel cozy, but who has time to simmer a pot on the stove all day? Enter the magic of the Instant Pot! This recipe combines savory ground pork and beef with a medley of aromatic vegetables and a tangy, perfectly spiced tomato-balsamic sauce. Using the slow cooker function, your Instant Pot does all the work, melding the flavors into a rich, comforting meal that tastes like it took hours of effort. It’s the perfect low-carb, high-protein dish for a busy weeknight or a lazy weekend. Let’s dive into this simple yet spectacular chili!
Ingredients
• (Total Time: 2 HOURS 20 MIN | Serves: 6)
• 1 lb / 450g ground pork
• 10 oz / 280g ground beef
• ¼ cup / 25g celery stalks, chopped
• 1 large onion, sliced
• 2 garlic cloves, crushed
• 2 tbsp / 30ml fresh parsley leaves, chopped
• 1 small chili pepper, sliced (optional, adjust to taste)
• 6 tbsp / 90ml tomato sauce, sugar-free
• ¼ cup / 60ml balsamic vinegar
• 4 tbsp / 60ml olive oil
• 4 cups / 950ml water
• Spices
• 1 ½ tsp salt
• ½ tsp black pepper, freshly ground
• ½ tsp dried basil
• ½ tsp dried oregano
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Add the olive oil to the inner pot and allow it to heat up. Add the sliced onion, chopped celery, crushed garlic, and sliced chili pepper. Sprinkle with salt and cook for 5-6 minutes, stirring occasionally until softened and fragrant.
3. Add the ground pork and ground beef to the pot. Break up the meat with a spoon and cook until browned. Stir in the tomato sauce, balsamic vinegar, black pepper, dried basil, and dried oregano. Continue to cook for another 5 minutes, allowing the flavors to combine.
4. Press the ‘Cancel’ button to stop the sauté function. Pour in the 4 cups of water and sprinkle with the fresh parsley. Stir everything together.
5. Secure the lid on the Instant Pot, ensuring the steam release handle is set to the ‘Sealing’ position. Press the ‘Slow Cooker’ button and set the timer for 2 hours.
6. Once the cooking time is complete, allow the pressure to release naturally. Carefully open the lid, give the chili a good stir, and serve immediately.
Nutritional Information
• Per Serving
• Calories: 293
• Total Fats: 15g
• Net Carbs: 2.5g
• Protein: 34.7g
• Fiber: 0.9g
Pro Tips
• For a deeper, richer flavor, thoroughly brown the ground meats after sautéing the vegetables, and drain any excess fat before adding the liquids.
• After browning the meat, use a splash of the balsamic vinegar to deglaze the pot, scraping up any flavorful browned bits from the bottom with a wooden spoon.
• For a thicker, more stew-like chili, reduce the water to 2 cups. You can always stir in more at the end if you prefer a thinner consistency.
• This chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and deepen.
FAQ
Q: Is this Instant Pot chili recipe keto-friendly
A: Yes, this is an excellent keto-friendly chili recipe. With only 2.5g of net carbs per serving and no beans or added sugar, it fits perfectly into a low-carb or ketogenic diet.
Q: Can I use the pressure cooker function instead of slow cooking
A: Absolutely. To make this a faster pressure cooker chili, follow the steps through sautéing, then secure the lid and cook on High Pressure for 20 minutes. Allow a 10-minute natural release before opening the lid.
Q: How can I make this chili thicker
A: For a thicker, more stew-like chili, the easiest method is to reduce the water to 2 cups. You can also use the ‘Sauté’ function after cooking is complete to simmer and reduce the liquid until it reaches your desired consistency.
Q: What can I serve with this low carb chili
A: To keep it low-carb, serve this chili with toppings like shredded cheddar cheese, sour cream, sliced avocado, or fresh cilantro. It’s also delicious alongside cauliflower rice or keto-friendly cornbread.
