A low carb instant chili that’s bursting with flavor and packs just the right punch! Onions, bell peppers, garlic, chili flakes, cayenne pepper, cumin and coriander combine to create a distinctive taste and provide heat! The best part is that it only takes 25 minutes to prepare using an Instant Pot!
- 2 tablespoons Olive oil
- 2 Medium red onions, diced
- 5 cloves minced garlic
- 1 Medium bell pepper, diced
- 1 Jalapeno, diced (optional)
- 3 tablespoons chili powder
- 1-½ tbsp Cumin powder
- 2 teaspoons Ground coriander
- 1 teaspoon Red pepper flakes
- ½ teaspoon Cayenne pepper
- ½ teaspoon Salt
- 1 pound Grass fed ground beef
- 1 box (28 oz size) diced tomatoes
- 1 box (28 oz size) Tomato puree
Add oil to Instant Pot and activate “Sauté”. Select “Normal” and set the timer for 5 minutes.
Add the onion, garlic, red pepper, jalapeño (if using), chili powder, ground cumin, ground cilantro, red pepper flakes, cayenne pepper and salt to the Instant Pot. Sauté until vegetables are softened, stirring occasionally, about 3 to 5 minutes.
Set the Instant Pot’s “Sauté” function to “Plus”. Add the beef to the Instant Pot along with the vegetables and spices. Break up the pieces of meat with a wooden spoon and cook until the meat is no longer pink and starting to brown, about 3 to 5 minutes.
Turn off the Instant Pot. Add the diced tomatoes and tomato puree to the Instant Pot and put the lid on. Make sure the steam release handle is properly engaged. Turn the Instant Pot on “Pressure Cook” and select “High”. Set the timer for 18 minutes.
Once the Instant Pot timer turns off, release the pressure by twisting the steam release handle. The float valve will drop when the pot is depressurized. Remove the cover.
Serve with whatever toppings you like, such as grated cheese, sour cream, avocado, cilantro, lime, salsa, etc.