Keto Instant Pot Chili
The most authentic, and the easiest Tex-Mex chili you've ever made in your Instant Pot. Use a fresh blend of spices to flavor this keto chili recipe. Best of all, it cooks in minutes, yet tastes like it cooked for hours.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Heat Instant Pot on sautÃ©, and when it's hot add the oil, and then add chopped onions and minced garlic. Stir for 30-seconds and then add ground beef. Break up the ground beef and allow it to browns slightly,
Meanwhile blend together the canned tomatoes, chipotle chili, and the corn tortillas until relatively smooth.
Mix the various spices in a small bowl and once the ground beef is somewhat brown (but not fully cooked), add the powdered spices and allow the spices to bloom for 30 seconds.
Add in the blended corn tortillas and tomatoes and use the 1/2 cup water to wash out the blender and pour that into the pot. (Use 1/4 teaspoon of Xantham Gum in place of corn tortillas while it is boiling to make low carb)
Seal quickly, cook at high pressure for 10 minutes, and allow it to release pressure naturally for 10 mins and then release remaining pressure.
Mix well, top with cheese if desired and serve.
- The corn tortillas are to help thicken the final product because, as you know, the Instant Pot produces a lot of water in a recipe. I hate using cornstarch to thicken things because I don't think it adds any flavor. The tortillas do that well. To make this recipe lower in carbs, omit corn tortilla and add 1/4 teaspoon of Xantham Gum while the chili is boiling.
- To make it more keto, top with cheese, sour cream, or avacado.
- If you do want to use a packaged mix, I have a old recipe here for it, and it works well.
Calories: 302kcal | Carbohydrates: 15g | Protein: 25g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 1373mg | Potassium: 494mg | Fiber: 3g | Sugar: 3g | Vitamin A: 717IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 4mg