Looking for a quick dinner recipe? This easy keto instant pot chili is delicious, simple and ready in less than 20 minutes! Paleo, low-carb.
13ozcan diced tomatoes
1green bell pepper, diced
Add ground beef and canned diced tomatoes to the instant pot. Set to saute on high and cook until the beef begins to brown. Add in all remaining ingredients and switch to pressure cook on high. Add lid and set steam valve to sealing. Set timer for 12 minutes.
Once timer goes off, carefully switch valve to venting. Allow to vent and remove lid. Serve immediately with biscuits or cornbread of your choice. Store leftovers in an air-tight container in the fridge for 3-4 days.
Nutrition Facts (per serving, recipe makes 4 servings): 439 calories, 26 g fat, 10 g total carbs, 5 g fiber (5 g net carbs), 40 g protein