• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Savory Tooth

Simple Tasty Recipes

  • Welcome
  • Recipes
    • Mains: Poultry
    • Mains: Beef
    • Mains: Pork
    • Mains: Seafood
    • Mains: Lamb
    • Mains: Vegetable
    • Appetizers
    • Sides
    • Desserts
    • Breakfast
    • Salads and Dressings
    • Soups
    • Drinks
    • Snacks
    • Sauces and Dips
  • Low Carb Resources
    • How To Start
    • Shopping List
    • Hidden Carbs
    • Position Paper
    • Science Articles

Instant Pot Chili

Published Dec 31, 2017 By Julia 8 CommentsThis post may contain affiliate links.

Summary:
This Instant Pot chili is a low carb dish made with ground beef, bell peppers, mushrooms, canned beans, and a homemade chili seasoning mix. Add this to your dinner rotation along with other beef-centric meals.
Low carb ground beef chili with beans served in a bowl and made in the instant pot pressure cooker

Instant Pot Chili

5 from 2 votes
PRINT PIN EMAIL
Prep: 15 mins
Cook: 25 mins
Yield: 8 servings

INGREDIENTS

  • 2 pounds 90% lean ground beef
  • 1 (28-ounce) can unsalted crushed tomatoes
  • 1 (15.5-ounce) can pinto beans drained and rinsed
  • 1 (10-ounce) package cremini mushrooms finely chopped
  • 1 green bell pepper finely chopped
  • 1 tablespoon olive oil

For chili seasoning mix:

  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1 teaspoon oregano
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne

INSTRUCTIONS

  • Select the sautรฉ mode on the pressure cooker for medium heat. When it has reached temperature, add olive oil to coat the bottom of the pot.
  • Add chopped mushrooms and bell peppers, and cook until the mushrooms are softening and starting to shrink, about 5 minutes, stirring occasionally.
  • Add ground beef and cook until completely browned, 5 to 10 minutes, constantly stirring and breaking it apart to crumble.
  • Add all ingredients for the chili seasoning mix, and stir for a few minutes until well-mixed and aromatic. Turn off the sautรฉ mode.
  • Stir in pinto beans. Scrape off any brown bits that may have stuck to the bottom of the pot, if any. Evenly pour crushed tomatoes on top.
  • Cover and lock the lid. Select the manual mode to cook for 10 minutes at high pressure. Let it naturally release pressure for about 10 minutes, then gradually manually release using the steam release handle.
  • Thoroughly stir the chili. If too watery, let it simmer on the sautรฉ mode until thickened to your desired consistency. If itโ€™s too thick, stir in some water. Taste the chili (carefully as it will be very hot) and add salt and pepper, if needed.
  • Serve in bowls and optionally top with cheddar cheese.

NUTRITION

Makes 8 Servings
Amount Per Serving:
Calories 310 (37% from fat)  
Total Fat 13g 20%
   Saturated Fat 5g 26%
Cholesterol 75mg 25%
Sodium 740mg 31%
Net Carb 11g  
Total Carb 16.5g 5%
   Dietary Fiber 5.5g 22%
   Sugars 3g  
Protein 27g  
Vitamin A 18% ยท Vitamin C 44% ยท Calcium 5% ยท Iron 33%

Low carb ground beef chili with beans served in a bowl and made in the instant pot pressure cookerChili is a fantastic dish to make in an Instant Pot or other electric pressure cooker — it typically requires both sauteing and simmering, making it ideal for any cooking appliance that can seamlessly handle both cooking functions. Vegetables and ground beef are cooked first on the saute mode, which mimics stovetop cooking as the food is seared and browned, followed by the addition of remaining ingredients that are simmered on the pressure cooker mode. Everything happens quickly, as you only need about 10 minutes of pressurized cooking to simmer the chili and to bring all of the flavors together — much faster than traditional cooking methods. My version of chili is a bit spicy thanks to a homemade chili seasoning mix, hearty with a good proportion of ground beef, and is moderately low carb.

Chili with ground beef and canned beans being made in an instant pot pressure cooker
Here are a few differences that set this chili apart from others:

  • Since I make my chili in anย Instant Pot, I don’t add any liquids such as stock or water. In pressure cooking, all liquids are retained and none escape, so your foods will be a lot more watery compared to traditional cooking. To account for this, I don’t add any water in this recipe, as the liquid released from vegetables and the meats is adequate.
  • I don’t use any onions in this recipe; instead I add diced mushrooms, which gives a tastier and creamier result with a nice texture.
  • This chili has a large meat to vegetable ratio. I could have used just one pound of ground beef but I use two pounds, giving the chili a heartier taste and flavor. It’s intended as a low carb dish, after all.

I consider chili to be a low carb food staple, as it’s often eaten by itself without any starchy accompaniments. While it’s true that tomatoes and especially beans tend to be moderately high in carbs (about 12 g net carbs per 4 oz serving of pinto beans), both are essential ingredients for chili. I use a small proportion of beans compared to other ingredients to reduce their carb impact, so each serving has a total of 11 g net carbs — reasonable for most low carb andย keto diets.

Here are a few tips on making this chili:

  • This recipe is designed for 90% lean ground beef. If you use fatter meat, there will be more liquid released from the fat and you’ll end up with a thinner chili, and vice versa. If your chili ends up too thick, you can add more water to thin it out. If your chili is too thin, you can turn on the saute mode and simmer until it thickens to your desired consistency.
  • Don’t like ground beef? No problem — you can substitute with ground turkey or even ground chicken. Just remember to pay attention to the fat percentage of the meat.
  • Two pounds of ground beef is a lot to saute in an Instant Pot since the pot is not very wide. For ease, you can saute one pound of beef at a time, cooking and stirring until browned and crumbled, before adding the remaining pound of beef.
  • There are a lot of different spices in the homemade chili seasoning mix, so measure them out in a prep bowl before starting the cooking process. If you don’t have these spices or only have some of them, you can substitute the remainder with store-bought chili powder.

Close up view of low carb instant pot chili with canned beans, ground beef, cheddar cheese, and cilantro
This Instant Pot chili can be served with a variety of toppings. Some ideas include sliced avocados, jalapenos, sour cream, shredded cheddar cheese, sliced scallions, crumbled bacon, and lime.

One of the best things about this chili are the leftovers. You’re likely not going to finish off all of this chili in a single sitting, which means you’ll have plenty of leftovers to enjoy for the coming days. It reheats well in the microwave, and I think it even tastes better after a day or two.

For more low carbย Instant Pot ideas, check out:

  • Instant pot chicken tikka masala (I serve this with fried cauliflower rice)
  • Instant pot corned beef and cabbage
  • Instant pot artichokes
  • Instant pot salmon

Low carb chili made in a pressure cooker instant pot and served in a white bowl topped with cheddar cheese

Filed Under: Mains: Beef, Per Serving: More Than 10g Net Carbs Tagged With: 31-60min, bell pepper, cayenne, cheddar cheese, cinnamon, crushed tomatoes, cumin, fall, garlic, gluten free, ground beef, instant pot, more10ingredients, mushrooms, oregano, paprika, pinto beans, winter

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

Previous Post: « Cheesy Hot Crab Dip
Next Post: Tomato Chicken »
4000
Did you make this? Rate this recipe:




4000
Did you make this? Rate this recipe:




newest oldest most voted
Teresa

Altered your recipe a little. Cooking for two & hubby doesnโ€™t like spicey so I omitted the cayenne, ( used half of suggested amount of all other spices) used only 1 lb. of ground beef & added a can of red kidney beans.Turned out great! I think your combination of spices is inspired. Thanks for sharing!

Vote Up0Vote Down  Reply
5 years ago
Michelle Dorrance

What is the serving size that the nutrition information is based on?

Vote Up0Vote Down  Reply
5 years ago
Julia

Roughly 1.5 cups.

Vote Up0Vote Down  Reply
5 years ago
David

Really comforting dish and so easy to make in my Instant Pot.

Vote Up0Vote Down  Reply
5 years ago
Angie

Hi Julia! Iโ€™m new to your blog and canโ€™t wait to try your recipes. For this chili, did you drain the can of beans? Or did you pour the bean juice in the pot? Thanks!

Vote Up0Vote Down  Reply
5 years ago
Julia

Welcome ๐Ÿ™‚ You’ll want to drain the can of beans. Let me know if you have other questions.

Vote Up0Vote Down  Reply
5 years ago
Lisa Huff

Love it, looks great!

Vote Up0Vote Down  Reply
5 years ago
Karly

I think we neeed to alllll give it up for the instant pot. I mean, this thing has seriously made my life at least 2x more delicious. LOVE this chili recipe- looks fantastic!

Vote Up0Vote Down  Reply
5 years ago

Primary Sidebar

Trending Recipes This Month:

pan seared swordfish served on a plate

Pan-Seared Swordfish

close up view of casserole on white plate

Ground Beef & Broccoli Casserole

keto fried chicken served on white plate

Fried Chicken

close up view of microwaved artichoke served on plate

Microwaving Artichokes

chicken adobo with onions served on plate

Instant Pot Chicken Adobo

Footer

About

About
FAQ
Contact
Terms And Conditions
Privacy Policy

Search

Copyright © 2015–2023 ยท Savory Tooth

MENU
  • Welcome
  • Recipes
    • Mains: Poultry
    • Mains: Beef
    • Mains: Pork
    • Mains: Seafood
    • Mains: Lamb
    • Mains: Vegetable
    • Appetizers
    • Sides
    • Desserts
    • Breakfast
    • Salads and Dressings
    • Soups
    • Drinks
    • Snacks
    • Sauces and Dips
  • Low Carb Resources
    • How To Start
    • Shopping List
    • Hidden Carbs
    • Position Paper
    • Science Articles