Beanless Instant Pot Ketogenic Chili Recipe

Chili is an easy dish to make. There are many different recipes that have different results. For example, you could make a vegetarian chili or a spicy chili. You could make a chili filled with meats or one with just beans. You can even make a beanless Instant Pot ketogenic chili that tastes great, is easy to make, and fits into your keto diet plan.

There are many ways to make chili, but the best might be the beanless Instant Pot ketogenic chili that is perfect for any low-carb diet. What type of chili do you like to eat? Everyone seems to have a favorite type of chili.

Just like everyone likes to say their own recipe is the “world’s best.” However, it comes down to preference. What one person says is the world’s best, others may say it is the world’s worst. There are also many different ways to make chili.

You could cook it low and slow, which helps meld the flavors, or you could pop it from a can into the microwave. But the Instant Pot is a valid option as well. That is where the beanless Instant Pot ketogenic chili really shines.

The Instant Pot is a pressure cooker which means you get very similar results to low and slow. That pressure helps meld the flavors together and helps make it ready to eat faster.

Beanless Instant Pot Ketogenic Chili Ingredients

The ingredients might be the most important aspect of any ketogenic recipe. These ingredients should be as fresh and under-processed as possible.

Of course, there are some options, like canned foods, for the ingredients. There is nothing wrong with using canned foods. But you should always aim for fresh ingredients.

Fresh just tastes better and it is easier to choose fresh over ease when you are cooking instead of someone else. Luckily, this beanless Instant Pot ketogenic chili requires more seasonings than anything else.

But the veggies like the onions, tomatoes, garlic, and celery should all be as fresh as possible.

Directions

Pour 1 tablespoon of olive oil in your Instant Pot and turn it on to saute mode. Saute the onion, red pepper, celery, and garlic once the Instant Pot is hot enough until they begin to soften, about 2-minutes. 

Add the remaining olive oil in addition to the beef and pork and cook until it begins to turn brown, about 3-4 minutes. Drain the fat.

Add in the chili powder, smoked paprika, cayenne, and allspice as well as the salt and pepper to taste. Continue to cook until the meat is completely cooked, about 3-4 minutes. 

Add the fire-roasted diced tomatoes, crushed tomatoes, tomato paste, water, and bay leaves. Stir until well combined. 

Cover the Instant Pot (make sure it’s set to sealing) and turn it to manual mode on high pressure for about 10 minutes. 

Allow the steam to release naturally once cooked. Remove the lid and stir. 

Serve the chili with your favorite low carb toppings and enjoy!

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