5. Chili
This chili recipe ditches the beans and instead loads up on the ground beef. This is the perfect lunch or dinner for that rainy day. In this recipe you can expect all the typical delicious chili flavors you love so much from the tomato base to the onions and green bell peppers packed within.
Not everyone loves beans in their chili. While I’m not one of those people, I do know quite a few who believe having beans in chili is a cardinal sin. Because I’ve made my fair share of chili recipes with beans in them (like this copycat Wendy’s chili recipe), I figured for this Instant Pot chili recipe I’d keep it low carb and leave beans out of it. Not only for those who are attempting a low-carb diet, but for all of those bean haters who believe a can of black beans or kidney beans should never grace the holy presence of a pot of chili.
So if you’re one of those people that can’t stand beans in chili, I dedicate this Instant Pot chili recipe to you.
INGREDIENTS
1 Tbsp. olive oil
2 garlic cloves, minced
1 onion, diced
1 green bell pepper, diced
2 lbs. ground beef
2 Tbsp. chili powder
2 tsp. paprika
2 tsp. cumin
2 tsp. salt
1/2 tsp. pepper
2 15 oz. cans of tomato sauce
2 10 oz. cans of diced tomatoes & green chiles
HOW TO MAKE IT
- Turn on the Sauté feature for the Instant Pot. Once warm, pour the olive oil into the Instant Pot.
- Cook the minced garlic, then the onions and peppers for 3 minutes.
- Add the ground beef. Sprinkle in the chili powder, paprika, cumin, salt, and pepper. Cook until the beef is no longer pink, about 5 to 7 minutes.
- Pour in the tomato sauce and the diced tomatoes with green chiles. Mix, then place the lid on the Instant Pot.
- Switch to manual (Pressure Cook) and cook on high pressure for 20 minutes. Let it naturally depressurize for 10 minutes, then release the rest of the pressure.
- Serve with shredded cheese and sour cream, or any other desired toppings.
6. Cheeseburger Soup
If you’re on the keto diet, but getting tired of the same old recipes, this cheeseburger soup is the one for you. Not only is it keto-friendly, but it’s incredibly easy to make and can be done in under 20 minutes. We swapped out the potatoes normally found in cheeseburger soup recipes for lots of healthy veggies—and you’ll be shocked at how filling it remains.
Typically, cheeseburger soup consists of the following delicious ingredients: ground beef, cheese, and potatoes. But what if you’re attempting the keto diet and can’t have those extra net carbs? Whether you’re attempting the keto diet, or simply looking for more low-carb meal ideas, this Instant Pot keto cheeseburger soup is perfect to have for dinner (or lunches!) throughout the week.
To make this recipe, I simply took out the potatoes and added in more low-carb vegetables. It may not sound particularly filling, but trust me. Between all of the fat in the heavy cream, sour cream, and cheddar cheese, you’ll be feeling pretty full before you even finish your bowl.
Here’s how to make a keto cheeseburger soup in your Instant Pot in less than 30 minutes!
INGREDIENTS
1 lb. ground beef
1 cup diced onions
1 cup chopped carrots
1 cup diced celery
3 cups beef broth
1/2 tsp paprika
1 cup heavy cream
1/2 cup sour cream
1 cup cheddar cheese
Chopped fresh parsley
Bacon crumbles
HOW TO MAKE IT
- Turn on the Sauté feature for the Instant Pot. Once warm, cook the ground beef inside the Instant Pot. Drain the excess grease into a can.
- Add in onions and cook for 1 minute. Then add in the carrots, celery, beef broth, and paprika.
- Place the lid on top and switch the Instant Pot to manual (Pressure Cook). Cook on high pressure for 5 minutes, seal closed.
- Once the timer goes off, let the pot depressurize by itself for 10 minutes, then release the rest of the pressure.
- Switch it back to the Sauté feature and add the heavy cream, cheddar cheese, and sour cream. Stir until fully combined and warmed through.
- Scoop into bowls and top with bacon bits, parsley, and extra cheddar cheese if desired.