Keto Chili Pressure Cooker Recipe
This keto chili is packed with bold flavor from ground beef, tomatoes, and spices — all in a low-carb, bean-free bowl of comfort you can make with your Crock Pot, Instant Pot, or stovetop.
Equipment
- 1 Skillet for browning beef
- 1 Slow cooker or Instant Pot or Dutch oven
Ingredients
Main Ingredients
- ½ large Onion diced
- 8 cloves Garlic minced
- 2 ½ lb Ground beef
- 2 15-oz can Diced tomatoes with liquid
- 1 6-oz can Tomato paste
- 1 4-oz can Green chiles with liquid
- 2 tablespoon Worcestershire sauce
- ¼ cup Chili powder
- 2 tablespoon Cumin
- 1 tablespoon Dried oregano
- 2 teaspoon Sea salt
- 1 teaspoon Black pepper
- 1 medium Bay leaf optional
Instructions
Instructions
- In a lightly oiled skillet over medium-high heat, cook the onion for 5-7 minutes, until translucent. Add garlic and cook for 1 minute, until fragrant.
- Add the ground beef and cook for 8-10 minutes, breaking apart with a spatula, until browned.
- Transfer the ground beef mixture into a slow cooker. Add all the remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
- Cook for 6-8 hours on Low or 3-4 hours on High in a Crock Pot. For Instant Pot, pressure cook for 35 minutes. For stovetop, simmer covered for 1 hour.
- Remove the bay leaf before serving.
Video
https://youtube.com/watch?v=yYeOncMcASg%3Ffeature%3Doembed
Notes
This keto chili freezes well and tastes even better the next day. Serve with sour cream, avocado, or shredded cheese for topping!
