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Instant Pot Low Carb Chili – Fully Loaded Deliciousness

An epic fully loaded low carb chili with all the flavour and none of the wait time!

Bowl of Instant Pot Low Carb Chili with a toasted 90 Second keto Bread in the background.

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Mmmm chili… I freaking LOVE chili! The different textures, flavours and aromas all sing to my heart. Ground meats, juicy sausage, beautifully textured pinto and kidney beans. Wait.. we can’t do beans.. can we?

🎶 Crying a river

It’s okay, it’s okay, I’ve made it up by adding 3 types of delicious meat all with different textures and flavours, low carb vegetables and some black soy beans! And ohhhh boy, dang-a-lang, this chili is SO DELICIOUS!

Soy is not strict keto approved but these little black soy beans are low carb and share the exact texture profile as black beans! So exciting! If you are following a strict keto diet, you can skip them, but if you are eating low carb, enjoy these little beauties whenever you are craving beans. I hope you love this fully loaded Instant Pot Low Carb Chili as much as I do!

Why it works

  1. Using the Instant Pot gives us a chili that tastes like it has been slow cooked all day long.. and we get it in 1 hour from start to finish!
  2. You won’t miss the carbs in this epic low carb chili, not with the ground beef, Italian sausage, pulled pork and black soy beans!
  3. We use fresh vegetables alongside herbs and spices to bring you a flavour packed bowl of deliciousness.
Bowl of Instant Pot Low Carb Chili, next to a toasted 90 second keto bread.

Ingredients

There is nothing lacking about this loaded bowl of deliciousness. This is what you’ll need to create greatness:

  • ground beef
  • Italian sausage
  • leftover pulled pork
  • onion
  • garlic
  • black soy beans
  • diced tomatoes
  • beef broth
  • celery
  • chili powder
  • paprika
  • cumin
  • sea salt
  • ground black pepper
  • liquid hickory smoke
  • sukrin gold
  • red pepper
  • jalapeños

Leftover Pulled Pork – Who doesn’t love mouthwatering pulled pork? I not only love the stuff, but I think it makes this epic Instant Pot Low Carb Chili the best low carb chili ever! Check out this Instant Pot Pulled Pork for a delicious Low Carb recipe.

Black Soy Beans – Like stated above, black soy beans do not fit into a strict keto lifestyle because soy products are on the naughty list. They are super low in carbs, but if you are following a strict keto diet, you can just skip them. I like to use the Eden Organic Black Soy Beans for all my beanie needs. Check out this epic Instant Pot Low Carb Refried Beans recipe using these little gems or this Low Carb Hot Bean and Cheese Dip! Yum!

Sukrin GoldSukrin Gold in a low carb sweetener made with erythritol, and has been created to mimic brown sugar. Pretty great, right? I use it all the time, especially in recipes like this No Bake Peanut Butter Chocolate Freezer Cookies or my Low Carb BBQ Sauce.

How to make this Instant Pot Low Carb Chili

Heat your Instant Pot on the sauté mode with a tbsp of avocado oil. Once hot, add the sausage links and cook until the sausage is fully cooked, turning often to sear all sides, then remove from the pot and set aside.

Add the onion, celery and red pepper to the hot pot. Cook until the onion is translucent, then add the ground beef, jalapeños, chili powder, paprika, cumin, salt, pepper and garlic. Chop the Italian sausage into slices, add to the pot and continue to cook until the ground beef is no longer pink

Pour in the beef broth, give it a stir, and using a wooden spoon, scrape all of the blackened bits from the bottom of the instant pot that may have collected from sautéing. Without stirring add the pulled pork, rinsed black soy beans, diced tomatoes and hickory smoke.

Turn the steam release valve to the sealed position and turn the instant pot on to high pressure for 25 minutes. Once fully cooked, allow the instant pot to naturally release for 10 minutes, then using the necessary safety precautions, quick release.

If the chili is not as thick as you like, the pot can be turned on to the saute mode for a couple of minutes, until the chili has reduced to your liking. Stir in the sukrin gold and serve hot. Garnish with grated cheddar or sour cream if you like!

Watch the whole thing go down:

Expert Tips

  1. Be careful when handling the jalapeños because the juice can burn your skin. Either use gloves or wash your hands with olive oil before washing with soap and water. If you get squirted with the juice, wash the affected area with olive oil, then with soap and water.
  2. The jalapeño seeds have a beautiful heat, but can be really intense if too much is added. I like to add 1/2 the seeds for a fairly spicy dish. If you don’t like spice, discard all of the seeds and if like it super spicy, add them all including the membrane and pith.
  3. Make sure to scrape all of the blackened bits from the bottom of the Instant Pot, otherwise you could get the dreaded BURN error, where you would have to remove all of the contents, scrub the bottom clean, and start again.
  4. It’s tempting, but do not stir the ingredients together before running it through the pressure cooking cycle. The thicker ingredients, like tomatoes and pulled pork, could stick to the bottom of the pot, giving us the dreaded BURN error.
  5. Be sure that the steam release valve is set to the sealed position! If it has been left open, the Instant Pot will not come to full pressure, meaning your chili will not cook.
  6. Be careful when releasing the steam release valve. The chili is under very high pressure, so the steam that comes out is very strong, and could have a little bit of very hot liquid that comes along with the steam.
You won't miss the carbs in this fully loaded Instant Pot Low Carb Chili with three types of meat, delicious texture and amazing flavour.

What to serve with Low Carb Chili

There are lots of delicious side dishes to pair with Low Carb Chili. Here is a list of my favourites:

You won't miss the carbs in this fully loaded Instant Pot Low Carb Chili with three types of meat, delicious texture and amazing flavour.

Here are some other Instant Pot & Low Carb recipes you might like:

Carnitas – These Instant Pot Carnitas are dripping with flavour and ready in a fraction of the time. Load up corn tortillas or enjoy them low carb with lettuce wraps!

Korean Beef – Throw this Low Carb Korean Beef together in minutes and toss into the Instant Pot for a super fast and easy weeknight meal!

Ribs – Ready in under an hour, these mouthwatering Instant Pot Low Carb Ribs are perfectly spiced with fall-off-the-bone perfection.

Refried Beans – Life just got a whole lot tastier with these Instant Pot Low Carb Refried beans made from black soy beans for all your delicious refried-beanie needs.

Chicken Taco Soup – Get all the flavour of a slow cooked soup and none of the waiting in this deliciously easy Instant Pot Low Carb Chicken Taco Soup.

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You won't miss the carbs in this fully loaded Instant Pot Low Carb Chili with three types of meat, delicious texture and amazing flavour.

Instant Pot Low Carb Chili – Fully Loaded Deliciousness

You won’t miss the carbs in this fully loaded Instant Pot Low Carb Chili with three types of meat, delicious texture and amazing flavour.
5 from 10 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 bowls
Author: Aleta

Ingredients

  • 1 tbsp avocado oil divided
  • 3/4 lb Instant Pot BBQ Pulled Pork
  • 3/4 lb italian sausage
  • 3/4 ground beef
  • 1 small white onion diced
  • 2 stalks celery chopped
  • 1 medium red pepper diced
  • 2 jalapeños diced. **see notes
  • 3 cloves garlic minced
  • 3 tbsp chili powder
  • 2 tsp paprika
  • 1 tsp cumin
  • 3/4 tsp sea salt
  • 1/2 tsp black pepper
  • 1 can Eden black soy beans rinsed
  • 1 x 400ml can diced tomatoes
  • 1.5 cups beef broth
  • 1 tsp hickory smoke
  • 2 tsp sukrin gold

Instructions

Equipment Needed

Directions

  • Heat the instant pot on sauté mode with a tbsp of avocado oil. Once hot, sear all sides of the sausage links, flipping every minute or so.
  • Once the sausage is cooked, remove from the pot and add the onion, celery and red pepper. Cook until the onion is translucent then add the ground beef, jalapeños, chili powder, paprika, cumin, salt, pepper and garlic. Chop the Italian sausage into slices, add to the pot and continue to cook until the beef is no longer pink. 
  • Pour in the beef broth, give it a stir, and scrap any little blackened bits from the bottom of the instant pot that may have collected from sautéing. Without stirring add the pulled pork, rinsed black soy beans, diced tomatoes and hickory smoke. Secure the lid of the instant pot. 
  • Turn the steam release valve to the sealed position and turn the instant pot on to high pressure for 25 minutes. Once fully cooked allow the instant pot to naturally release for 10 minutes, then, using the necessary safety precautions, quick release. 
  • If the chili is thinner than you desire after the pressure cook setting is complete, turn the instant pot back to the sauté mode and reduce until the desired thickness has been achieved. Stir in the sukrin gold and serve hot!

Notes

Expert Tips

  1. Be careful when handling the jalapeños because the juice can burn your skin. Either use gloves or wash your hands with olive oil before washing with soap and water. If you get squirted with the juice, wash the affected area with olive oil, then with soap and water.
  2. The jalapeño seeds have a beautiful heat, but can be really intense if too much is added. I like to add 1/2 the seeds for a fairly spicy dish. If you don’t like spice, discard all of the seeds and if like it super spicy, add them all including the membrane and pith.
  3. Make sure to scrape all of the blackened bits from the bottom of the Instant Pot, otherwise you could get the dreaded BURN error, where you would have to remove all of the contents, scrub the bottom clean, and start again.
  4. It’s tempting, but do not stir the ingredients together before running it through the pressure cooking cycle. The thicker ingredients, like tomatoes and pulled pork, could stick to the bottom of the pot, giving us the dreaded BURN error.
  5. Be sure that the steam release valve is set to the sealed position! If it has been left open, the Instant Pot will not come to full pressure, meaning your chili will not cook.
  6. Be careful when releasing the steam release valve. The chili is under very high pressure, so the steam that comes out is very strong, and could have a little bit of very hot liquid that comes along with the steam.

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
 * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.
Deduct the fibre (6.7g per serving) and sugar alcohols (1.3g per serving) to get 1.6g net carbs per serving.

Nutrition

Serving: 1bowl | Calories: 506.9kcal | Carbohydrates: 9.6g | Protein: 34.7g | Fat: 22.1g | Sodium: 1090mg | Fiber: 6.7g

24 Comments

  1. 5 stars
    I printed this because it looks amazing and I am collecting low carb recipes. Thanks so much for doing this one. I cannot eat chili because of beans anyway. I also like that you didn’t use mince beef.

  2. 5 stars
    I love all the spices on this recipe! I’m a meat lover and definitely need to make this asap since I’m always looking for ways to increase my protein intake. Thanks for sharing!

  3. 5 stars
    Look at those chunks of meat! Normally I want beans in my chili but your pics are making me totally forget about the beans! Wow this looks so good! Pinning for later!

  4. 5 stars
    I think I could eat chili every single week, the only thing that stops me is while hubby likes it, he doesn’t want it every week. Darn him! 😉 Your recipe looks excellent and I look forward to making it!

    • Ah Elaine I feel the same way! Only difference is my husband loves it just as much as I do, so chili is a staple in my house! 😛

  5. Uma Srinivas

    Instant pot makes every dish easier than before. Low Carb chili is perfect for spring and I was looking for one.

  6. Yum – chili is such a staple for us and since starting to eat a bit more low-carb we haven’t been eating it! What a great recipe!

  7. 5 stars
    My husband is going to LOVE this chili! We just had another giant snow storm, so chili is on my list to make tonight 🙂 Thanks for a great recipe!

  8. 5 stars
    Um, why have I never thought of adding sausage to chili? Genius idea I think 🙂 Thanks for the recipe I am looking forward to trying it!

  9. 5 stars
    I love chili and think you can never have too many recipes in your arsenal. This one sounds awesome because it’s chock-full of so much meat!

  10. 5 stars
    Looks like the most satisfying and cozy recipe ever! Even better that it is a low carb too! My other half would go crazy for this!

  11. Amanda Mason

    5 stars
    I LOVE that you are using 3 different types of meat in this chili recipe! Chili is my all time favorite food because of its versatility! I’ll be making this version soon!

  12. 5 stars
    I love this chili, so delicious!

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