Quick Keto Chili Recipe Made in the Pressure Cooker
Try this Quick Keto Chili Recipe Made in the Pressure Cooker recipe, or contribute your own.
Try this Quick Keto Chili Recipe Made in the Pressure Cooker recipe, or contribute your own.
- 1 tsp salt
- 1 tsp pepper
- 1 lb sausage
- 1/2 tsp dried oregano
- 1 lbâ ground beef
- 1/2 onion (diced)
- 3 tbs chili powder
- 1 tbs unsweetened cocoa powder
- 1 tbs smoked paprika
- 2 tbs cumin
- 2 tsp garlic powder (or fresh garlic)
- 2 cups beef bone broth (i prefer the kettle & fire bone broth)
- 15 oz can of fire roasted tomatoes
- 1 can of rotel (tomatoes & chilis or 1 small jalapeno, ground and seeds are taken out)
- optional ingredient:â 1/4 tsp xanthan for extra t
- Carbohydrate 0.127461049615057 g
- Cholesterol 40.8233133 mg
- Fat 15.0530490694737 g
- Fiber 0.0624018424290808 g
- Protein 8.57749268969092 g
- Saturated Fat 4.99022905366016 g
- Serving Size 1 1 Serving (110g)
- Sodium 360.674504662806 mg
- Sugar 0.0650592071859764 g
- Trans Fat 1.34047607178229 g
- Calories 173 calories
Step-by-step
- Dice the onion.
- Turn the Instant Pot on Saute mode. Add 1 Tbs olive oil and saute the onions.
- Add the raw ground beef and sausage and cook it until it has browned.
- Add the Chili powder, Cocoa, Smoked Paprika, Cumin, Dried Oregano, Salt, Pepper and Garlic Powder to the meat mixture. Stir until it's well combined.
- Add the bone broth, fire roasted tomatoes and Rotel (or jalapeno).
- If you like a thicker chili, add a 1/4 tsp of Xanthan. Sprinkle it over the chili and mix it thoroughly.
- Turn the Pressure cooker on the manual setting set to high pressure for 10 minutes.
- Then to a quick release of the pressure.
- Serve warm and top with cheese or sour cream. Enjoy!
Rich aromatics coat the tongue with deep spice notes while the acidity of fire-roasted tomatoes cuts through dense rendered fats. Raw ground meats and diced onions brown directly on the metal insert, initiating the Maillard reaction before liquid is introduced. Deglazing the pot with beef bone broth releases these browned proteins into the suspension, building savory depth that canned broths lack. Adding ground spices directly to the hot fat phase toasts the fat-soluble flavor compounds in chili powder, paprika, and cumin instantly. Fresh garlic burns easily at high heat, so garlic powder distributes evenly without scorching during the initial saute phase. Preserved canned tomatoes bring uniform acidity and moisture content, whereas fresh jalapeños introduce variable capsicum heat that requires seed removal to control pungency. Sealing the unit under high pressure forces liquid boiling points past normal limits, accelerating tenderization in ten minutes instead of hours. Releasing the pressure immediately halts cooking, preserving structural integrity in the meat proteins. Xanthan gum hydrates instantly in warm liquids, utilizing polysaccharide chains to thicken sauces without starches. Store leftovers in an airtight glass container for up to four days.
