When the weather turns cool, there’s nothing quite like a warm, comforting bowl of chili. This isn’t just any chili, though. By combining the rich depth of grass-fed beef with the savory tenderness of ground pork, we create a flavor profile that’s simply unforgettable. The addition of zesty tomatillos and a kick of jalapeño cuts through the richness, creating a perfectly balanced bite. Best of all, the Instant Pot does all the heavy lifting, simmering this hearty meal to perfection in a fraction of the time. Get ready to discover your new favorite weeknight dinner!
Ingredients
• 2 tbsp / 30 ml olive oil
• 1 lb / 450 g grass-fed ground beef
• 1 lb / 450 g ground pork
• 3 medium tomatillos, chopped
• ½ small yellow onion, chopped
• 2 jalapeño peppers, chopped
• 2 cloves garlic, minced
• 1 6-oz / 170 g can sugar-free tomato sauce
• 1 tbsp / 15 g red chili powder
• 1 tbsp / 15 g ground cumin
• Salt and freshly ground black pepper, to taste
• ¼ cup / 60 ml water
• ½ cup / 50 g shredded cheddar cheese, for topping
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function and add the olive oil. Once hot, add the ground beef and ground pork. Cook for about 5 minutes, breaking up the meat with a spoon until browned.
3. Carefully drain any excess grease from the pot.
4. Press “Cancel” to turn off the Sauté function. Stir in the chopped tomatillos, onion, jalapeños, minced garlic, tomato sauce, chili powder, cumin, salt, pepper, and water until well combined.
5. Secure the lid on the Instant Pot and turn the pressure valve to the “Sealing” position.
6. Select the “Manual” or “Pressure Cook” setting and cook on “High Pressure” for 35 minutes.
7. 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.
8. Carefully remove the lid. Stir the chili and serve hot, garnished with a generous topping of shredded cheddar cheese.
Nutritional Information
• Serving Size: 1
• Calories: 244
• Total Fat: 12.2g
• Net Carbs: 0.46g
• Protein: 28.9g
• Fiber: 1.2g
Pro Tips
• For a deeper flavor, sauté the chopped onion, jalapeños, and garlic for 1-2 minutes after browning the meat and before adding the liquids.
• If you prefer a thicker chili, use the “Sauté” function for a few minutes after pressure cooking to allow some of the liquid to evaporate.
• This chili freezes beautifully. Store cooled chili in an airtight, freezer-safe container for up to 3 months for a quick future meal.
FAQ
Q: How can I make this chili thicker
A: After the pressure cooking cycle is complete, use the Instant Pot’s “Sauté” function for a few minutes. Stirring occasionally will help evaporate some of the excess liquid and thicken the chili to your desired consistency.
Q: Is this beef and pork chili recipe keto-friendly
A: Yes, this chili is very keto-friendly. With only 0.46g of net carbs per serving and using sugar-free tomato sauce, it’s an excellent option for a low-carb or ketogenic diet.
Q: Can I freeze this Instant Pot chili
A: Absolutely. This chili freezes beautifully. For best results, allow the chili to cool completely before transferring it to an airtight, freezer-safe container. It can be stored in the freezer for up to 3 months.
