Keto Instant Pot Chunky Chili

Keto Instant Pot Chunky Chili –

This savory and flavorful Keto Instant Pot Chunky Chili, with Slow Cooker directions, is low in carbs and paleo, with a Whole30 option.

It is easy to make a healthy but comforting Keto Instant Pot Chunky Chili in the electric pressure cooker or also in the slow cooker.

Loaded with ground beef, spices, and vegetables, this chili is bean free, gluten free, paleo and has a Whole30 option.

You can top your chili with chopped avocados, optional cheese and with optional sour cream, or paleo friendly sour cream.

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Keto Instant Pot Chunky Chili

Ingredients:

• 1 ¼  lb ground beef
• 1 tbsp olive oil
• ½ medium sized  yellow onion, chopped
• 2 cloves garlic, peeled and minced
• 1 ½  tbsp chili powder
• 2  tsp cumin
• 1 ½  tsp sea salt
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ¼ tsp coriander powder
• ⅛ tsp cayenne pepper
• 1 cup beef broth
• ⅔  cup water
• ¼ cup canned pumpkin (unsweetened kind)
• 1  cup canned diced tomatoes
• 2 tbsp tomato paste
• ⅔ cup cauliflower, finely chopped
• 1 cup zucchini squash, diced

Toppings:

• ⅔  cup grated cheddar cheese, optional (omit for paleo & whole30)
• ½ of an avocado, chopped
• 3 tbsp sour cream, optional or can use homemade paleo dairy-free sour cream

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Instant Pot Directions:

1. Select Saute and once the Instant Pot is hot add olive oil and crumble the ground beef into the pot. Sauté ground beef for 6 minutes, or until beef is browned while using a wooden spoon to stir and break up the beef.
2. Once the beef has browned, add the chopped onions and minced garlic and saute until translucent.
3. Add all the remaining ingredients except for the toppings to the pot and stir to combine.
4. Close and secure the lid and turn the pressure release handle to the Sealing position. Select Pressure Cook (Manual) on High Pressure and set the timer for 25 minutes.
5. Once cooking time is complete,  let pressure Naturally release for 10 minutes (do nothing to the pot for 10 minutes) and then carefully Quick Release all the remaining pressure (turn pressure release to Venting). Let all the pressure (steam) release.
6. Open the lid, stir and serve topped with cheese, chopped avocado and a ½ tbsp of sour cream or paleo sour cream.

Slow Cooker Directions:

1. In a frying pan over medium-high heat, brown ground beef. Add onions and minced garlic and saute until translucent.
2. Transfer ground beef, onions, and garlic to the slow cooker. Add all the remaining ingredients except for the toppings to the slow cooker. Stir to combine.
3. Slow cook on high for 4 to 6 hours or on low for 6 to 8 hours.
4. Open lid, stir and served topped with chopped avocado, optional cheese and garnish with optional sour cream.

Nutritional Data (includes all toppings): Yield: 6 servings, Serving Size; 1/2 cup chili, Amounts per Serving- Cal: 420, Carbs: 8.5g, Net Carbs: 4.5g, Fiber: 4g, Fat: 32g, Saturated Fat: 12g, Protein: 22g, Sugars: 3g.

Printable Recipe Card Below:

5 from 10 votes

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Keto Instant Pot Chunky Chili

Prep Time

10 mins

Cook Time

25 mins

Release Time

10 mins

Total Time

35 mins

 

A savory and flavorful Keto Instant Pot Chunky Chili, with Slow Cooker directions, is low in carbs and paleo, with a Whole30 option.

Course: chili, instant pot, ketogenic, low carb, paleo, slow cooker, whole30

Cuisine: chili, instant pot, Mexican, slow cooker

Keyword: keto instant pot chili, paleo instant pot chili

Servings: 6

Calories: 420 kcal

Author: Stacey

Ingredients

• 1 ¼ lb ground beef
• 1 tbsp olive oil
• ½ medium sized yellow onion chopped
• 2 cloves garlic peeled and minced
• 1 ½ tbsp chili powder
• 2 tsp cumin
• 1 ½ tsp sea salt
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ¼ tsp coriander powder
• ⅛ tsp cayenne pepper
• 1 cup beef broth
• ⅔ cup water
• ¼ cup canned pumpkin unsweetened kind
• 1 cup canned diced tomatoes
• 2 tbsp tomato paste
• ⅔ cup cauliflower finely chopped
• 1 cup zucchini squash diced

Toppings:

• ⅔ cup grated cheddar cheese optional (omit for paleo & whole30)
• ½ of an avocado chopped
• 3 tbsp sour cream optional or can use homemade paleo dairy-free sour cream

Instructions

Instant Pot Directions:

1. Select Saute and once the Instant Pot is hot add olive oil and crumble the ground beef into the pot. Sauté ground beef for 6 minutes, or until beef is browned while using a wooden spoon to stir and break up the beef.
2. Once the beef has browned, add the chopped onions and minced garlic and saute until translucent.
3. Add all the remaining ingredients except for the toppings to the pot and stir to combine.
4. Close and secure the lid and turn the pressure release handle to the Sealing position. Select Pressure Cook (Manual) on High Pressure and set the timer for 25 minutes.
5. Once cooking time is complete, let pressure Naturally release for 10 minutes (do nothing to the pot for 10 minutes) and then carefully Quick Release all the remaining pressure (turn pressure release to Venting). Let all the pressure (steam) release.
6. Open the lid, stir and serve topped with cheese, chopped avocado and a ½ tbsp of sour cream or paleo sour cream.

Slow Cooker Directions:

1. In a frying pan over medium-high heat, brown ground beef. Add onions and minced garlic and saute until translucent.
2. Transfer ground beef, onions, and garlic to the slow cooker. Add all the remaining ingredients except for the toppings to the slow cooker. Stir to combine.
3. Slow cook on high for 4 to 6 hours or on low for 6 to 8 hours.
4. Open lid, stir and served topped with chopped avocado, optional cheese and garnish with optional sour cream.

Recipe Notes

*all nutritional data are estimates based on the products I used*

Yield: 6 servings, Serving Size: 1/2 cup, Net Carbs per serving: 4.5g. Amounts per serving-

Nutrition Facts

Keto Instant Pot Chunky Chili

Amount Per Serving

Calories 420 Calories from Fat 288

% Daily Value*

Total Fat 32g 49%

Saturated Fat 12g 60%

Total Carbohydrates 8.5g 3%

Dietary Fiber 4g 16%

Sugars 3g

Protein 22g 44%

* Percent Daily Values are based on a 2000 calorie diet.

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