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.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 bowls
- 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
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!
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 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.
Serving: 1bowl | Calories: 506.9kcal | Carbohydrates: 9.6g | Protein: 34.7g | Fat: 22.1g | Sodium: 1090mg | Fiber: 6.7g