- Yield: 10 cups
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition facts (per portion)
- Calories: 306
- Carbohydrate Content: 13g
- Cholesterol Content: 77mg
- Fat Content: 18g
- Fiber Content: 3g
- Protein Content: 23g
- Sodium Content: 761mg
- Sugar Content: 5g
Instant Pot Chili (Low-Carb, Gluten-Free)
- Ground beef - 2 1/2 lb
- Onion (chopped) - 1/2 large
- Garlic (minced) - 8 cloves
- Diced tomatoes (with liquid) - 2 15-oz can
- Tomato paste - 1 6-oz can
- Green chiles (with liquid) - 1 4-oz can
- Worcestershire sauce - 2 tbsp
- Chili powder - 1/4 cup
- Cumin - 2 tbsp
- Dried oregano - 1 tbsp
- Sea salt - 2 tsp
- Black pepper - 1 tsp
- ay leaf (optional) - 1 medium
- Select the "Sauté" setting on the pressure cooker (this part is done without the lid). Add the chopped onion and cook for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
- Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
- Add remaining ingredients, except bay leaf, to the Instant Pot and stir until combined. Place the bay leaf into the middle, if using.
- Close the lid. Press "Keep Warm/Cancel" to stop the saute cycle. Select the "Meat/Stew" setting (35 minutes) to start pressure cooking.
- Wait for the natural release if you can, or turn the valve to "vent" for quick release if you're short on time. If you used a bay leaf, remove it before serving.
Net carbs per serving (1 cup): 10g
*This is a very chunky chili, which I think is a good thing. If you prefer yours thinner, you can add a little water prior to cooking to thin it out as desired. This may also reduce calories and carbs per serving, depending on how much you add.
Recipe from: wholesomeyum.com