Craving a chili that’s both deeply savory and incredibly easy to make? Look no further! This Instant Pot Worcestershire Chili is a game-changer. The secret ingredient, Worcestershire sauce, adds an umami-rich depth that perfectly complements the hearty ground beef and classic chili spices. We’re swapping traditional beans for cauliflower rice to keep it light and low-carb, without sacrificing any of that comforting, stick-to-your-ribs goodness. In less than an hour, you’ll have a bubbling pot of chili that tastes like it’s been simmering all day. Get ready to find your new favorite weeknight meal!
Ingredients
• 1 tbsp Avocado Oil – 15ml
• 1 medium Onion, diced
• 1 medium Carrot, diced
• 1 pound Ground Beef – 450g
• 1 tbsp Chili Powder – 15ml
• 1 tsp Garlic Powder – 5ml
• 1 tsp Onion Powder – 5ml
• 1 tsp Smoked Paprika – 5ml
• 1 tsp Salt – 5ml
• 26 ounces Canned Diced Tomatoes – 740g
• 1 tbsp Worcestershire Sauce – 15ml
• 1 cup Cauliflower Rice, fresh or frozen – approx. 120g
• 1 tbsp Fresh Parsley, chopped
Instructions
1. Directions
2. Set the Instant Pot to SAUTE mode. Once hot, add the oil, diced onion, and carrot. Cook for 3-4 minutes until softened.
3. Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain any excess fat if necessary.
4. Stir in the chili powder, garlic powder, onion powder, paprika, and salt. Toast the spices for 1 minute until fragrant.
5. Pour in the Worcestershire sauce and diced tomatoes. Stir well, scraping any browned bits from the bottom of the pot to deglaze.
6. Secure the lid, ensure the steam valve is set to SEALING, and select the MEAT/STEW or HIGH PRESSURE setting for 20 minutes.
7. Once the timer finishes, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
8. Carefully open the lid. Stir in the cauliflower rice and fresh parsley. Set the pot to SAUTE mode and cook for 3-5 minutes, until the cauliflower is tender-crisp.
9. Serve immediately, garnished with your favorite chili toppings.
Nutritional Information
• Nutrition Facts
• Serving Size: 1 of 4
• Calories: 304
• Total Fats: 10g
• Net Carbs: 9.3g
• Protein: 37g
• Fiber: 1.9g
Pro Tips
• For a deeper, more complex flavor, allow the chili to rest in the fridge overnight. The flavors will meld together beautifully, making it even better the next day.
• Easily adjust the spice level by adding a pinch of cayenne pepper or a diced chipotle pepper in adobo sauce along with the other spices.
• Load up your bowl with toppings like shredded cheddar cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, and sliced jalapeños for extra flavor and texture.
FAQ
Q: Is this chili recipe keto-friendly
A: Yes, this chili is designed to be low-carb and keto-friendly. It uses cauliflower rice instead of traditional beans and contains only 9.3g of net carbs per serving.
Q: Why use Worcestershire sauce in chili
A: Worcestershire sauce is the secret ingredient that adds a deep, savory, umami-rich flavor to the chili, making it taste like it has been simmering for hours.
Q: Can I make this chili spicier
A: Absolutely. For extra heat, the recipe suggests adding a pinch of cayenne pepper or a diced chipotle pepper in adobo sauce along with the other spices.
Q: How long does this Instant Pot chili take to make
A: This is a quick recipe that can be made in less than an hour. The pressure cooking time is 20 minutes, plus a 10-minute natural pressure release.
