Keto Instant Pot Chili Recipe Featured Image

For many people a nice warm bowl of chili is a perfect way to warm you up when it is cold outside. Other people will eat it any time of the year, even every week. Some people like it mild, and others like it spicy. It can be a hard dish to pinpoint exactly what the perfect recipe is, because there are just so many opinions on what goes into the dish or doesn’t. Being that this is a Keto Friendly Recipe for Chili, we obviously have to omit the beans (my least favorite part of normal chili anyhow).

If you do not have an Instant Pot, don’t worry, as you can modify the preparation of this dish to make it either on the stove top or in a Crock Pot too.

I have also noticed that many traditional Chili recipes tend to contain Cinnamon, but I chose to leave that out, and went for more of a “Southwestern” style seasoning mix instead. If you like yours different, by all means make it the way you prefer it. I also like to top mine with Shredded Cheddar Cheese and Sour Cream, as well as either Chives or Green Onion (depending on which I have on hand at the time). I will also sometimes add Hot Sauce to it afterwards in my own bowl, so that I can make it as spicy as I want, without committing to make the who batch that spicy for everyone else in the house.

Keto Instant Pot Chili Closeup

KETO INSTANT POT CHILI RECIPE

Ease of Preparation: Easy

Prep Time: 15 Minutes

Cooking Time: 20 Minutes

Total Time: 35 Minutes

Keto Instant Pot Chili Recipe

Ingredients:

  • 3 Pounds Diced or Ground Beef
  • 20 Ounces Rotel (Drained)
  • 3 Cups Beef Bone Broth
  • 1 Medium White Onion (Diced)
  • 5 Garlic Cloves (Pressed)
  • 3 Jalapeno Peppers (Diced)
  • 2 TBSP Avocado Oil
  • 3 TBSP Chili Powder
  • 2 TBSP Cumin
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1/2 Teaspoon Cayenne Pepper
  • Cheddar Cheese (Optional)
  • Sour Cream (Optional)
  • Chives or Green Onion (Optional)


Instructions:

  1. Prepare the Meat and Vegetables by dicing them into small 1/2″ or smaller diameter chunks.
  2. Set the Instant Pot to Saute setting and add in 2 Tablespoons of either Avocado Oil or Olive Oil.
  3. Add in the Diced Onion and Diced Jalapeno Peppers and saute about 1 to 2 minutes.
  4. Add in the Pressed Garlic and continue to saute until the onions start to become slightly translucent.
  5. Add the 3 Pounds of Diced Beef and saute until almost browned on the outside. Salt and Pepper the meat to taste. You do not need to overly cook it.
  6. Remove the mixture from the Instant Pot and drain out the rendered fat and juices and set the mixture aside for now.
  7. Add 1 Cup Beef Bone Broth, 1/2 Teaspoon Cayenne Pepper, 3 Tablespoons Chili Powder, and 2 Tablespoons Cumin and stir into paste.
  8. Add in the remaining Cups of Beef Bone Broth and stir well.
  9. Add the Meat mixture back into the pot and stir well.
  10. Drain the can of Rotel until almost all of the liquid has been removed. Add the Rotel to the chili and stir to combine.
  11. Place the lid on the Instant Pot and close the vent.
  12. Cook for 15 minutes, and turn the Instant Pot off and open the vent carefully.
  13. Serve as-is, or with your choice of toppings, such as our suggested Shredded Cheddar Cheese, Sour Cream, and/or Green Onions or Chives.
  14. You can store the leftovers int he refrigerator for at least 3 days, or freeze and leftovers you wish to have later than that.
Keto Instant Pot Chili Recipe Featured Image

Keto Chili

Amanda Dawn
This Keto Chili cooks up quick in the Instant Pot. You can also make it in a CrockPot too if you want it to take longer.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine American
Servings 10 Servings
Calories 330 kcal

Equipment

  • Instant Pot

Ingredients
  

Toppings (Optional)

  • Cheddar Cheese Shredded
  • Sour Cream
  • Chives or Green Onion

Instructions
 

  • Prepare the Meat and Vegetables by dicing them into small 1/2″ or smaller diameter chunks.
  • Set the Instant Pot to Saute setting and add in 2 Tablespoons of either Avocado Oil or Olive Oil.
  • Add in the Diced Onion and Diced Jalapeno Peppers and saute about 1 to 2 minutes.
  • Add in the Pressed Garlic and continue to saute until the onions start to become slightly translucent.
  • Add the 3 Pounds of Diced Beef and saute until almost browned on the outside. Salt and Pepper the meat to taste. You do not need to overly cook it.
  • Remove the mixture from the Instant Pot and drain out the rendered fat and juices and set the mixture aside for now.
  • Add 1 Cup Beef Bone Broth, 1/2 Teaspoon Cayenne Pepper, 3 Tablespoons Chili Powder, and 2 Tablespoons Cumin and stir into paste.
  • Add in the remaining Cups of Beef Bone Broth and stir well.
  • Add the Meat mixture back into the pot and stir well.
  • Drain the can of Rotel until almost all of the liquid has been removed. Add the Rotel to the chili and stir to combine.
  • Place the lid on the Instant Pot and close the vent.
  • Cook for 15 minutes, and turn the Instant Pot off and open the vent carefully.
  • Serve as-is, or with your choice of toppings, such as our suggested Shredded Cheddar Cheese, Sour Cream, and/or Green Onions or Chives.
  • You can store the leftovers int he refrigerator for at least 3 days, or freeze and leftovers you wish to have later than that.

Video

Keyword Chili, Instant Pot, Soup

Amanda Dawn

HI! I'm Amanda. A trained chef, nutritionist, and writer who is passionate about helping people live a healthy lifestyle. I lost 75 lbs in my journey and I love to help others enjoy great, wholesome food!

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38 Comments

  1. Why drain the Rotel? Why not just add as is?

    1. it could make the chili runny, and most people don’t like soupy chili.

      1. I never drain, there is not that much juice in rotell tomatioes, but there is a lot of flavor!

  2. How big is a serving? This sounds yummy! I want to try it!

    1. I think it said 10 servings,so you would just divide it by 10 servings

    2. Generaly a serving for something like t his is 1 cup.

      1. Except in this case the serving is about 3 ladles full.

  3. When you cook the chili with the lid on and vent closed for 15 minutes, what is the Instant Pot setting? Is it still on Sauté?

    1. This was my question! That’s what we’re going to do and see how it turns out

    2. For instruction #12 I am thinking you turn the saute off and then set to pressure cook (or manual depending on your cooker) for 15 minutes. Otherwise you wouldn’t have to be careful opening as it wouldn’t be under pressure. That is the way I have done orher soups and stews in my IP.

  4. Could I make this on the stove or in the crockpot? I haven’t got an Instant Pot…yet!

    1. Don’t know why not, just wpuld take a little longer. Saute the veggies, brown the meat, put in big pot with rest of stuff, cook for 30 minutes or so.

  5. The meat was perfectly done, and it was nice and spiced . It was very “soupy” but with no thickener (Keto) that is to be expected. Thanks for this recipie

    1. I think you could use the gelatin from grass fed beef to thinken it.

      1. You could also add Xanthem Gum as thickener.

    2. arrowroot is a great substitution for cornstarch; both are thickeners. add to cool to cold water and mix, then pour into soup mixture.

  6. thank you for the recipe. Is it really spicy?

      1. Just use the mild Rotel instead of the Original one and it won’t be as spicy. I also added about 1/2 cup tomato sauce I had left from a can in the frig just to use it up and it was great. I cut the recipe in half and used fajita seasoned flank steak. Yummy!!

  7. Where do you get Beef Bone broth…………….

    1. I get mine at Costco but HEB and Krogers carry some really good beef bone broth. There are several good online markets for organic grass fed beef bone broth, some of which comes frozen in ready-to-use cubes. However, it can be pricey.

  8. Where do the carbs come from in this recipe?

    1. I’m thinking probably from the onion and the rotel tomatoes

    2. I’m thinking from the onion and the rotel tomatoes.

  9. Does it have to be used with an Instant Pot? What’s the alternative?

    1. You could cook it on the stove in a stock pot just fine, it would just take a little longer.

  10. Substituted ground Turkey and used Turkey bone broth. Very tasty!

  11. If you wanted to thicken it up, you could use a little xanthan gum.

  12. I know this is going to sound like a fake comment, but I tried this recipe tonight and it was outstanding. 1. Ingredients were easy. The only thing I didn’t have in the cupboard was the Beef Bone Broth, which I found at Whole Foods & my neighborhood Target. (Keto must-have). 2. I have a pressure cooker and crock pot, but didn’t feel like taking it out and wiping them down so I just used my regular-shmegular pan. Worked perfect. This was tasty, hit the spot on an oddly cold SoCal day. Thanks for sharing!! (For those of you originally from Midwest/South and like your chili a tad sweet, I used a tablespoon of Erythritol. Mwah 💋!

  13. The recipe never says what to do with the Rendered fat.

  14. Ꮃhen I originally commenteԀ I clicked the “Notify me when new comments are added” checkbox
    and now eacһ time a comment is added I get several emaiⅼs with the same comment.
    Is there any way you can remove people from
    that service? Cheerѕ!

  15. I made this today and its very good. I didnt miss the beans at all.

  16. Which size IP is this recipe intended for? Can it be made in the small IP?

    1. You can make it in a small one. We have a 6 QT, but this was nowhere near filling it up.

  17. We made this tonight and it was delicious! We added xanthan gum as a thickener.

  18. This is a staple in my house. I usually use two 14.5 oz cans of diced tomatoes. I drain one and use the liquid in the other and then add a small can of tomato paste. It comes out luscious and delicious.

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