Keto Instant Pot Chili Recipe No Beans Food

INSTANT POT NO-BEAN CHILI

Steps:

• Set the Instant Pot to sauté and add the ground beef, minced garlic, and onions. Cook until browned.
• Drain meat if necessary.
• Add the diced green pepper.
• Sprinkle in the seasoning mix and stir to coat the meat.
• Add in the beef broth, canned tomatoes, and tomato sauce.
• Close the lid and pressure cook on high for 10 minutes.
• Allow the pot to naturally release pressure for 10 minutes before removing the lid.
• Serve with sour cream, scallions, and shredded cheese.

INSTANT POT KETO CHILI

Steps:

• Preheat a 6- or 8-quart Instant Pot® on the saute setting until the display reads "hot" (see Cook's Note). Sprinkle the chuck roast and pork shoulder all over with 1 teaspoon of salt and a generous amount of pepper. Add 2 tablespoons oil to the pot, then add the chuck roast and brown on all sides, about 2 minutes per side. Remove to a sheet pan or large plate.
• Add more oil to the pot, if necessary, and repeat the process with the pork shoulder, browning on all sides. Remove and set aside with the beef.
• Add the onion and poblano to the pot along with 1 teaspoon salt and cook, stirring occasionally, with a wooden spoon and scraping the browned meaty bits from the bottom of the pot, until the onion is translucent, about 5 minutes. Add the chili powder, cumin, paprika, oregano and cook, stirring to evenly distribute and heat the spices until fragrant, about 1 minute. Add the tomato paste and garlic and continue to cook, stirring, 2 minutes more. Add the tomatoes and beef broth and stir to combine, scraping the bottom with your spoon. Turn the pot off.
• Cut the chuck and pork shoulder into 3/4-inch pieces. Add to the pot along with the chorizo and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Stir the chili and serve with toppings such as sour cream, shredded Cheddar and chopped cilantro.

KETO INSTANT POT CHILI RECIPE NO BEANS

Steps:

• Set Ninja Foodi/ instant pot to Saute, medium-high heat and add diced onion, green pepper, and avocado oil and saute for about 2 minutes.
• Add ground beef, salt, smoked paprika, cayenne pepper, chili powder, and cumin. Stir and saute until ground beef is browned
• Drain canned tomatoes and add to the pot along with the green chilies, tomato paste, and lime juice. Stir until well combined.
• Add bay leaves, put the pressure cooker lid on and pressure cook on high for 10 minutes
• Once it finishes cooking let it sit for 5 minutes to relieve the pressure. After 5 minutes flip the vent knob over to vent (careful it will be hot), let all the steam vent out.
• Remove the lid, give it a good stir and serve.
• Serve with your favorite toppings, Low Carb Cheddar Biscuits or Keto "cornbread"

NO BEAN WHOLE30 KETO CHILI IN THE INSTANT POT

Steps:

• Pour 1 Tbsp of the oil in your Instant Pot and turn it to saute mode. Once hot, saute the onion, pepper, celery and garlic until they begin to soften, about 3 minutes.
• Add the remaining oil, along with the beef and cook until it begins to turn brown, about 3-4 minutes. Drain the excess fat.
• Add in the chili powder, paprika, cayenne and Allspice and cook until the beef is totally brown and no longer pink, about 3-4 minutes.
• Add all the remaining ingredients, except the parsley, and stir until well combined. Cover the Instant Pot (make sure it's set to sealing) and turn it to manual mode (it should immediately be set for high pressure) set it for 10 minutes. Once cooked, let it steam release naturally.
• Once the steam is released, remove the lid and turn it to saute mode. Cook for 2-4 minutes, stirring frequently, until some of the water is evaporated.
• Stir in the parsley and DEVOUR!