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Instant Pot No-Bean Keto Chili https://www.metro.ca/userfiles/image/recipes/chilli-keto-instantane-sans-haricots-11469.jpg PT10M PT10M PT20M
On Saute mode in your Instant Pot (6QT), add in your choice of cooking fat (olive oil, coconut oil or butter) and the diced onion, garlic, celery, and red bell pepper and saute until softened.Add in the ground beef, salt, and pepper and brown for 1-2 minutes before adding in the ancho powder and chili powder.Deglaze the pot with a splash of water if you need to before turning off Saute mode.Add in the mushrooms and stir.Add in the diced tomatoes, crushed tomatoes, water or beef broth, and tomato paste. Mix to combine.Add in two bay leaves and then put the lid on and turn the vent to Sealing.Press the Manual/Pressure button and set it for 10 minutes. It will take 25 minutes for the pressure to build. When completed, allow the Instant Pot to Natural Pressure Release for 15 minutes before Quick Releasing.Remove the bay leaves and stir.To complete the dish, garnish with sour cream and/or shredded cheese.
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1 tablespoon (15 ml) olive oil, coconut oil or butter 1 small onion diced 6 clove garlic minced 1/2 cup (125 ml) celery sliced 1 red bell pepper diced 2 lbs (.9 kg) ground beef 1 teaspoon (5 ml) salt 1/2 teaspoon (2,5 ml) pepper 4 tablespoons (60 ml) ancho powder 1.5 tablespoons (22,5 ml) chili powder 8 oz (227 g) mushrooms minced 2 cans diced tomatoes 1 can crushed tomatoes 1 cup (250 ml) water or beef broth 2 tablespoons (30 ml) tomato paste 2 bay leaves For garnish sour cream For garnish shredded cheese
Instant Pot No-Bean Keto Chili

Instant Pot No-Bean Keto Chili

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6
Main course
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

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Ingredients

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  • 1 tablespoon
    (15 ml)
    olive oil, coconut oil or butter
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  • 1
    small onion diced
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  • 6
    clove garlic minced
  • 1/2 cup
    (125 ml)
    celery sliced
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  • 1
    red bell pepper diced
  • 2 lbs
    (.9 kg)
    ground beef
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  • 1 teaspoon
    (5 ml)
    salt
  • 1/2 teaspoon
    (2,5 ml)
    pepper
  • 4 tablespoons
    (60 ml)
    ancho powder
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  • 1.5 tablespoons
    (22,5 ml)
    chili powder
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  • 8 oz
    (227 g)
    mushrooms minced
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  • 2 cans
    diced tomatoes
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  • 1 can
    crushed tomatoes
  • 1 cup
    (250 ml)
    water or beef broth
  • 2 tablespoons
    (30 ml)
    tomato paste
  • 2
    bay leaves
  • For garnish
    sour cream
  • For garnish
    shredded cheese
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Imprimer ma sélection

Preparation

On Saute mode in your Instant Pot (6QT), add in your choice of cooking fat (olive oil, coconut oil or butter) and the diced onion, garlic, celery, and red bell pepper and saute until softened.

Add in the ground beef, salt, and pepper and brown for 1-2 minutes before adding in the ancho powder and chili powder.

Deglaze the pot with a splash of water if you need to before turning off Saute mode.

Add in the mushrooms and stir.

Add in the diced tomatoes, crushed tomatoes, water or beef broth, and tomato paste. Mix to combine.

Add in two bay leaves and then put the lid on and turn the vent to Sealing.

Press the Manual/Pressure button and set it for 10 minutes. It will take 25 minutes for the pressure to build. When completed, allow the Instant Pot to Natural Pressure Release for 15 minutes before Quick Releasing.

Remove the bay leaves and stir.

To complete the dish, garnish with sour cream and/or shredded cheese.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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