Keto Paleo Instant Pot Chili (No Beans) (No Soy)

Recipe Notes

This is a filling dish you can cook and even freeze ahead of time. This will just barely fit into an Instant Pot Duo Mini.

Ingredients

Primal Kitchen Steak Sauce (Optional) – A traditional chili calls for worcestershire sauce, which can often contain soy, sugar, and even vegetable oils. This paleo keto sauce is a much healthier alternative. Don’t sweat it though if you can’t get this ingredient. It adds some definite flavor, but the chili will still taste quite good without it.

Pair With:

  • This recipe goes great with a keto cornbread! Luckily Good Dee’s and High Key have corn-free keto cornbreads to make things easier. Slather it with butter for extra flavor and enjoy warm bread with a cozy bowl of chili.
  • Prefer crunch with your chili? Try the Cheddar Whisps on the side, they’re a great replacement for cheese crackers. Word of warning though: Don’t just dump these into the bowl, they’ll get soggy. Just have one after having a bite of chili for a delightful cheesy crunch.
  • For a more plain traditional cracker try the Fat Snax Almond Flour Keto Crackers. Keto isn’t always about the cheese!


Keto Paleo Instant Pot Chili (No Beans) (No Soy)

Ingredients

  • 3lbs Ground Beef (I use 85% lean. 80% is also ok.)
  • 1/2 Cup diced frozen onion (I use frozen diced to save time. This is about 1 medium onion)
  • 1 tablespoon minced garlic
  • 1 28oz can diced tomatoes
  • 1 6-oz can tomato paste
  • 2 tbsp Primal Kitchen Steak Sauce
  • 4 tablespoons chili powder
  • 2 tablespoons cumin
  • 2 tablespoons Italian seasoning
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup beef bone broth with no sugar (Like Kettle and Fire)
  • 1 bay leaf (optional)

Optional Toppings

  • Sour Cream
  • Chives
  • Shredded Cheese
  1. Place your instant pot on the counter and make sure it’s not under a cabinet because steam will come out the top.
  2. Select the “Sauté” setting on the instant pot. Don’t use the lid yet. Add the chopped onion and cook until the onions are see through and slightly brown (carmelized)(approx 15 min). Add the garlic and cook for 1 minute.
  3. Add the ground beef and break it apart with your spatula. Keep using a chopping motion to break it into smaller and smaller parts and mix in the onions and garlic. Stir and flip the meat until it’s all cooked through (browned). 
  4. Add the rest of the ingredients except the bay leaf to the pot and stir until everything is combined. Place the bay leaf on top in the middle.
  5. Put the lid on and lock it into place. Press “Keep Warm/Cancel” to stop the saute cycle. Press the “Meat/Stew” button once and leave it. It will say “high pressure”. It will just say “On” while it comes up to pressure. Leave it at the default 35 minutes to cook. Keep in mind it will take time to come up to pressure and also to release pressure so overall it will take longer (about1.5hrs) for it to cook.
  6. You’ll hear a beep when the time is done and pressure will start releasing on it’s own (natural release). In about 30-40minutes you’ll see the knob on top has turned to the venting position and you can try to open the lid. If the lid feels “stuck” leave it alone, it’s still got pressure it needs to release. If you’re in a hurry you can do a quick release (use a long spatula to knock the knob into the venting position, but CAREFUL, a lot of steam will come out!) and it’ll be done in about 5 minutes. However, this will mean the flavors won’t get to mix together quite as well.

 

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