Craving a bowl of something warm, hearty, and packed with flavor? Look no further! This Mexican-Inspired Beef Chili is the ultimate comfort food, made incredibly simple thanks to the magic of the Instant Pot. We’re talking rich, savory ground beef, a perfect blend of smoky spices, and tender veggies, all coming together in under an hour. It’s the perfect low-effort, high-reward meal for a busy weeknight or a cozy weekend. Get ready to ladle up your new favorite chili!
Ingredients
• 1 tbsp (15 ml) avocado oil
• ½ medium yellow onion, chopped
• 1 small red bell pepper, seeded and chopped
• Salt, to taste
• 4 cloves garlic, minced
• 2 tbsp (30 g) sugar-free tomato paste
• 2 lbs (900 g) grass-fed lean ground beef
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1 (14.5 oz / 411 g) can sugar-free diced tomatoes, drained
• ½ cup (120 ml) homemade chicken broth
• 2 tbsp (30 ml) fresh lemon juice
• ⅓ cup (38 g) shredded cheddar cheese, for topping
Instructions
1. Directions
2. Set your Instant Pot to “Sauté” mode. Add the avocado oil. Once shimmering, add the chopped onion, bell pepper, and a pinch of salt. Cook, stirring occasionally, until softened, about 3-4 minutes.
3. Stir in the minced garlic and tomato paste. Cook for another minute until fragrant, stirring constantly to prevent burning.
4. Add the ground beef and another pinch of salt. Break up the meat with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat if desired.
5. Sprinkle in the chili powder, cumin, and oregano. Stir well to coat the beef and cook for 1 minute to toast the spices and deepen their flavor.
6. Press “Cancel” to turn off the Sauté function. Pour in the drained diced tomatoes and chicken broth, scraping the bottom of the pot to lift any flavorful browned bits.
7. Secure the lid, turn the pressure valve to the “Sealing” position, and select “Manual” or “Pressure Cook” mode. Set the timer to cook on High Pressure for 15 minutes.
8. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before carefully performing a quick release for any remaining pressure.
9. Remove the lid and stir in the fresh lemon juice to brighten the flavors. Serve hot, garnished with a generous sprinkle of shredded cheddar cheese.
Nutritional Information
• Nutrition Per Serving
• Calories: 361
• Total Fat: 13.1g
• Net Carbs: 1.68g
• Protein: 49.9g
• Fiber: 3.4g
Pro Tips
• Don’t skip browning the beef and toasting the spices. This step, known as ‘blooming,’ is crucial for building a deep, complex flavor base for your chili.
• For a thicker chili, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the chili on “Sauté” mode after pressure cooking and simmer until it reaches your desired consistency.
• Customize your toppings! This chili is a fantastic base for sour cream, fresh cilantro, sliced jalapeños, avocado, or crushed tortilla chips for extra texture and flavor.
• This chili tastes even better the next day! Store it in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight, making for fantastic leftovers.
FAQ
Q: Is this Instant Pot beef chili keto-friendly
A: Yes, this chili is very keto-friendly. With only 1.68g of net carbs per serving and the use of sugar-free ingredients like tomato paste and diced tomatoes, it’s a perfect high-protein, low-carb meal for a ketogenic diet.
Q: How can I make my chili thicker
A: For a thicker consistency, you can create a cornstarch slurry. After pressure cooking, turn the Instant Pot to ‘Sauté’ mode. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir it into the chili, and let it simmer until it reaches your desired thickness.
Q: What are the best toppings for this Mexican-inspired chili
A: This chili is delicious with a variety of toppings. The recipe suggests shredded cheddar cheese, but you can also add sour cream, fresh cilantro, sliced jalapeños, avocado, or crushed tortilla chips for extra crunch and flavor.
Q: How long does this chili last in the fridge
A: You can store leftover chili in an airtight container in the refrigerator for up to 4 days. The flavors often become even deeper and more delicious the next day, making for great leftovers.
