Craving a bowl of chili that’s both deeply comforting and refreshingly different? Look no further! This Instant Pot Worcestershire Chili introduces a secret ingredient for an incredible depth of savory, umami flavor. We’re skipping the beans and using cauliflower rice to keep it wonderfully low-carb and keto-friendly, without sacrificing that classic, hearty texture. Get ready for your new favorite weeknight meal that comes together in under an hour, thanks to the magic of the pressure cooker!
Ingredients
• 1 tbsp. (15ml) Oil
• 1 pound (450g) Ground Beef
• 1 medium Onion, diced
• 1 medium Carrot, diced
• 1 tbsp. Chili Powder
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1 tsp. Paprika
• 1 tsp. Salt
• 26 ounces (740g) canned Diced Tomatoes, undrained
• 1 tbsp. (15ml) Worcestershire Sauce
• 1 cup (approx. 100g) Cauliflower Rice, fresh or frozen
• 1 tbsp. fresh Parsley, chopped for garnish
Instructions
1. Directions
2. Set your Instant Pot to the SAUTE function. Once hot, add the oil, followed by the ground beef. Cook, breaking it apart with a spoon, until browned, about 5-7 minutes.
3. Add the diced onion and continue to sauté for 3 minutes until it begins to soften.
4. Stir in the chili powder, garlic powder, onion powder, paprika, and salt. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
5. Pour in the undrained diced tomatoes and the Worcestershire sauce. Stir everything together, scraping up any browned bits from the bottom of the pot.
6. Secure the lid and set the steam release valve to ‘Sealing.’ Select the MEAT/STEW or PRESSURE COOK (High) function and set the timer for 20 minutes.
7. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
8. Carefully open the lid. Stir in the cauliflower rice. Set the Instant Pot back to the SAUTE function and let the chili simmer for 5-10 minutes, until the cauliflower rice is tender.
9. Serve hot, garnished with fresh parsley, and enjoy!
Nutritional Information
• Per Serving: 1 of 4
• Calories: 304
• Total Fats: 10g
• Net Carbs: 9.3g
• Protein: 37g
• Fiber: 1.9g
Pro Tips
• for the Best Chili
• Don’t skip browning the beef. Searing the meat properly develops a deep, rich flavor base (known as the Maillard reaction) that makes the entire chili taste better.
• Bloom the spices by toasting them in the pot for a minute before adding the liquids. This simple step awakens their essential oils and makes the chili more aromatic and flavorful.
• Customize your toppings! This chili is a perfect canvas for shredded cheddar cheese, a dollop of sour cream, sliced avocado, or fresh jalapeños for an extra kick.
• This chili is fantastic for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. The flavors will meld and become even better overnight!
FAQ
Q: Can I make this chili with a different meat
A: Absolutely! This recipe is very versatile. You can easily substitute the ground beef with ground turkey, ground chicken, or even ground pork for a different flavor profile.
Q: Is this keto chili spicy
A: This chili has a mild, savory heat. To make it spicier, feel free to add a pinch of cayenne pepper, a diced jalapeño along with the onions, or a dash of your favorite hot sauce when you add the other spices.
Q: Why is there no beans in this chili
A: This is a no-bean chili recipe specifically designed to be low-carb and keto-friendly. We use cauliflower rice instead of beans to provide a hearty texture while keeping the net carb count low.
Q: How do I store leftover Instant Pot chili
A: You can store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and often taste even better the next day. This chili also freezes beautifully for up to 3 months.
