There’s nothing quite like a bowl of rich, hearty chili to warm you up from the inside out. But this isn’t just any chili. We’re taking it to the next level with crispy, smoky bacon, fire-roasted tomatoes, and grass-fed beef, all brought together effortlessly in the Instant Pot. This recipe delivers deep, complex flavors in just one hour, making it the perfect low-carb, high-protein meal for a busy weeknight or a lazy Sunday. Get ready to find your new favorite chili recipe!
Ingredients
• (Total Time: 1 HOUR | Serves: 4)
• 4 slices bacon, chopped
• 1 red bell pepper, seeded and chopped
• ½ small yellow onion, chopped
• 2 cloves garlic, minced
• 1 lb / 450g grass-fed ground beef
• 1 ½ tbsp / 22ml red chili powder
• 1 tbsp / 15ml smoked paprika
• 2 tsp / 10ml ground cumin
• Salt and freshly ground black pepper, to taste
• 1 14-ounce / 400g can sugar-free fire-roasted tomatoes, undrained
• 2 oz / 60ml sugar-free tomato sauce
• ¼ cup / 60g sour cream, for topping
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Add the chopped bacon and cook for 4-5 minutes, stirring occasionally, until crisp.
3. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Carefully leave about 2 tablespoons of bacon grease in the pot.
4. Add the chopped bell pepper and onion to the pot and sauté for 5 minutes, or until softened. Add the minced garlic and cook for another minute until fragrant.
5. Add the ground beef to the pot. Break it up with a spoon and cook for about 5 minutes until browned. Stir in the chili powder, smoked paprika, cumin, salt, and pepper.
6. Press “Cancel”. Pour in the fire-roasted tomatoes and tomato sauce, scraping the bottom of the pot to deglaze any browned bits. Stir in the cooked bacon.
7. Secure the lid and set the steam valve to “Sealing”. Select the “Bean/Chili” function and use the default time of 30 minutes.
8. Once the cooking cycle is complete, allow the pressure to release naturally for at least 10-15 minutes before performing a quick release for any remaining pressure.
9. Carefully remove the lid. Stir the chili and serve hot, garnished with a dollop of sour cream.
Nutritional Information
• Per Serving: Calories 447 | Total Fat 23g | Net Carbs 3.05g | Protein 47.6g | Fiber 1.2g
Pro Tips
• To prevent the “Burn” notice on your Instant Pot, make sure to thoroughly scrape the bottom of the pot after adding the tomatoes to lift any stuck-on bits from sautéing.
• For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeño along with the bell pepper.
• This chili freezes beautifully. Cool it completely and store it in an airtight container in the freezer for up to 3 months for a quick future meal.
FAQ
Q: Is this Instant Pot chili recipe keto-friendly
A: Yes, this chili is specifically designed to be keto-friendly and low-carb. With just 3.05g of net carbs per serving and no beans, it’s a perfect high-protein meal for a ketogenic diet.
Q: How do I prevent the ‘Burn’ notice on my Instant Pot
A: To prevent the ‘Burn’ notice, it is crucial to deglaze the pot. After browning the beef and spices, pour in the fire-roasted tomatoes and use a wooden spoon to thoroughly scrape all the browned bits from the bottom of the pot before you start pressure cooking.
Q: Can I make this chili on the stovetop instead
A: Absolutely. To adapt this for the stovetop, use a large pot or Dutch oven. Follow the same sautéing steps, then bring the chili to a boil, reduce the heat to low, cover, and let it simmer for at least 1 hour, or longer for deeper flavor, stirring occasionally.
Q: How can I store and reheat leftover chili
A: Store leftover chili in an airtight container in the refrigerator for up to 4 days. This recipe also freezes beautifully for up to 3 months. Thaw frozen chili in the refrigerator overnight and reheat gently on the stove or in the microwave.
