Keto Instant Pot: The Ultimate Steak Chili

A good bowl of chili is a perfect comfort food, and this recipe for a keto-friendly version is sure to be a hit. This hearty dish is made with steak, spices, and tomatoes, and can be easily adapted to be cooked in an instant pot, crockpot, or on the stovetop. The key to getting the right flavor is to be generous with the spices, and the longer you let it cook, the more the flavors will develop. This recipe is not only delicious but also healthy and gluten-free.

Keto-friendly toppings

When it comes to keto-friendly toppings, there are plenty of options to choose from. Here are some ideas to elevate your keto steak chili:

Proteins:

• Grilled, ground, or rotisserie chicken
• Pepperoni
• Ham
• Sausage
• Bacon
• Shredded chicken
• Ground beef
• Anchovies

Vegetables:

• Green onions
• Avocado
• Jalapenos
• Broccoli
• Mushrooms
• Onions
• Artichokes
• Green bell peppers
• Cherry tomatoes
• Pickled jalapenos
• Poblano pepper

Cheese:

• Mozzarella
• Cheddar
• Goat cheese
• Blue cheese
• Feta
• Parmesan
• Mexican-blend cheese
• Sour cream

Feel free to mix and match these toppings to create your ultimate keto steak chili bowl!

Cooking methods

Instant Pot Method:

• Set the instant pot to sauté mode and add olive oil, chopped onions, garlic, and ground beef. Break up the meat and cook until browned.
• Add the spices: chili powder, cumin, oregano, and paprika (if using). Cook for a few minutes to bloom the spices.
• Pour in the diced tomatoes, tomato sauce/paste, beef broth, and any additional ingredients like green peppers or celery. Stir well.
• Secure the lid, close the vent, and cook at high pressure for 10-15 minutes.
• Once the timer goes off, do a quick release or natural pressure release.
• Open the lid and add cauliflower rice (if using). Set the instant pot to sauté mode and cook until the rice is tender.
• Serve with desired toppings such as cheese, sour cream, avocado slices, or jalapenos.

Stovetop Method:

• In a large pot, heat oil over medium-high heat and add the chopped onions, garlic, and ground beef. Cook until the meat is browned.
• Add the spices: chili powder, cumin, oregano, and paprika (if using). Cook for a few minutes to bloom the spices.
• Pour in the diced tomatoes, tomato sauce/paste, beef broth, and any additional ingredients. Stir well and bring to a boil.
• Reduce the heat to low, cover the pot, and let the chili simmer for at least 30 minutes or up to 2 hours for the flavors to meld.
• If using cauliflower rice, add it towards the end of the cooking time and cook until tender.
• Serve with desired toppings.

Slow Cooker/Crockpot Method:

• In a large pan, heat oil and brown the ground beef, onions, and garlic. You can also do this directly in the slow cooker, but it may take longer.
• Transfer the browned meat and veggies to the slow cooker.
• Add the spices: chili powder, cumin, oregano, and paprika (if using). Give it a good stir.
• Pour in the diced tomatoes, tomato sauce/paste, beef broth, and any additional ingredients. Stir well.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• If using cauliflower rice, add it towards the end of the cooking time and let it warm through.
• Serve with your favorite toppings.

Ingredients

Keto Steak Chili Recipe

Instant Pot

Serves 6-8

• 2 lbs of beef chuck steak, cut into bite-sized pieces
• 1 lb of boneless pork shoulder, cut into bite-sized pieces
• Kosher salt and freshly ground black pepper, to taste
• 2-4 tbsp of canola oil
• 1 large onion, diced
• 1 poblano pepper, diced
• 1/4 cup of chili powder
• 2 tbsp of ground cumin
• 1 tsp of dried oregano
• 1/4 cup of tomato paste
• 3 cloves of garlic, minced
• 15 oz can of diced tomatoes
• 2 lbs of fresh Mexican-style chorizo, removed from casings and broken into small pieces
• Optional toppings: sour cream, shredded cheddar, and chopped fresh cilantro

Optional Ingredients:

• 1 cup of beef broth (for Instant Pot)
• 1 cup of water or broth (for Instant Pot)

Keto-Friendly Toppings:

• Avocado slices
• Chopped cilantro
• Jalapenos
• Cheese
• Sour cream

Instant Pot settings

• Set your 6-quart or 8-quart Instant Pot® multi-cooker to sauté mode.
• Add oil to the pot and wait until the display reads "hot".
• Place the steak and season with salt and pepper.
• Brown the steak for about 2 minutes on each side.
• Remove the steak from the pot and set aside.
• If needed, add more oil to the pot and repeat the process with the remaining steak.
• Add the onion, poblano pepper, and garlic to the pot. Cook until the onion is translucent, stirring occasionally.
• Add the chili powder, cumin, paprika, and oregano to the pot and cook until fragrant.
• Add the tomato paste and stir to combine.
• Pour in the diced tomatoes and beef broth, and scrape the bottom of the pot to deglaze.
• Cut the steak into bite-sized pieces.
• Return the steak to the pot, along with the remaining ingredients.
• Secure the lid and set the Instant Pot to pressure cook on high for 15-35 minutes, depending on the model.
• Once the cooking cycle is complete, follow the manufacturer's instructions for quick or natural pressure release.
• Carefully remove the lid and stir the chili.
• Serve the keto steak chili with desired toppings such as sour cream, shredded cheese, and chopped cilantro.

Storage

Leftovers can be kept in an airtight container in the refrigerator for up to 4 days. The flavours will develop even more when stored!

To reheat, use the microwave, stovetop, or the Warm setting on your slow cooker.

This keto chilli also freezes well. Freeze it flat in zip lock bags, then store the bags vertically to save space. You can thaw it overnight in the fridge or reheat it from frozen.

Frequently asked questions