The Best Instant Pot Low Carb Chili
Made in the instant pot in 20 minutes, hearty chili and full of flavour.
Servings: 8 People
Calories: 233kcal
Cost: $10
Equipment
Ingredients
- 1 ½ lbs Ground Beef
- 1 tablespoon Olive Oil
- 28 oz Diced Tomatoes Can
- 6 oz Tomato Paste Can
- 1 tablespoon Diced Jalapenos
- 2 cups Beef Broth
- 1 teaspoon dried oregano
- 1 tablespoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 tablespoon Smoked Paprika
- 2 tablespoon chili powder
- 1 tablespoon Minced Garlic
- 1 medium Onion
- 1 Medium Green Bell Pepper Raw
- 1 tablespoon Cumin
- 1 tablespoon Chili Pepper Flakes (if you like it spicy)
Instructions
- Set instant pot to Saute and add the green pepper and onion with a dash of salt. Saute until soft and translucent.
- Add ground beef and saute until browned. Remove any excess liquid with a spoon
- Add remaining ingredients
- Set instant pot to chili or manual if you don't have a chili button, pop the lid on and set to steaming and set the time for 20 minutes
- After 20 minutes hit the quick release to allow it to vent
- Once completely vented, remove the lid and enjoy.
- (Refer to the video instructions below if further clarification is needed)
Video
Notes
5g Net Carbs per bowl
Nutrition
Serving: 1Bowl | Calories: 233kcal | Carbohydrates: 12g | Protein: 20g | Fat: 11g | Fiber: 4g | Sugar: 6g