When you’re exhausted, but you have an Instant Pot. Therefore, zero excuse not to cook…
One of my favorite foods ever, cornbread and chili. However, I married a man who quite simply does not enjoy eating whole beans. Refried beans or bean dips – he is in. But if there is a whole bean, he will eat around them and mildly complain the entire time, haha. I mean, I get it. That is me with olives. YUCK
Nonetheless, this recipe has been passed down through my family for generations, with a few tweaks over the years. My father has been on the Keto diet for almost a year now, with wild success. Little did I know, beans are carbs. Mind blown. So when my mom starting making this for my Dad, sans beans, I knew my husband would be all over it. With a few tweaks of my own to the original recipe, I have gotten the clear nod of approval. Being told I can make this ANYTIME. We legitimately playfully fought for the little bit of leftovers the next day. *and we are having it again for dinner tonight
Typically, a good chili tastes better the longer you cook it. After getting my Instant Pot last Christmas, I have been experimenting with all sorts of recipes. Holy moly, y’all. This came together in under 45 mins (prep including) and literally tasted like it had been cooking all day. I freaking love my Instant Pot, my sister and dad now own one as well and are asking me for all my recipes. So here I am, sharing what I have tried, and only the good stuff.
Instant Pot *Bean Free* Chili
Ingredients: (makes about 6 servings)
1 lb. lean ground beef
1/2 cup chopped yellow or white onion
1 red bell pepper *finely chopped
1 yellow bell pepper *finely chopped
1 stalk celery *finely chopped
1 jalapeno *chopped and seeded (we like spice, so I left about half of the seeds)
oregano, rosemary and thyme *fresh is best, but dried is fine if thats what you have
1 can tomato sauce
1 can fire roasted diced tomatoes
4 cloves minced garlic
3 tbsp chile powder
EVOO (extra virgin olive oil)
The key to the consistency of this chili is ensuring that all of your produce is finely chopped, and all in fairly uniform sizing. I highly recommend doing all of your prep work first, it makes for a much smoother process.
Once everything is prepped, turn on your Instant Pot and click the “saute” option. Once your pot is heated, add in a few tbsp of olive oil, add in your onion, bell peppers, celery and garlic and cook down for about 3 mins.
Next, add in your ground beef, using a wooden spoon or spatula to mix with veggies and break apart the ground beef. Cook down for about 5-7 mins, until meat is all browned with no pink left.
Add in remaining ingredients, saving your parsley. Put your lid on the Instant Pot (make sure it’s set to sealing) and turn it to pressure cook (on high pressure) and set it for 10 minutes. After 10 mins, do a steam release *careful when opening, steam is HOT* until all steam is released. Once steam is released, turn to saute mode and cook down for another 3-7 mins, stirring consistently.
Serve and top with fresh parsley, and I like a drizzle of sriracha and my favorite dairy-free cheddar cheese.
My favorite dairy free cheese is “Follow Your Heart”.
Cornbread is always a good idea, but keep in mind cornbread is NOT keto friendly.
& thats it! Delicious, full of flavor and ready in under one hour! The perfect meal for these cold weather days.
So good, hubby asked me to make it twice in one week! Enjoy, and comment below if you try it!