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Instant Pot Ketogenic Chili

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Preparation Time: 5 minutes
Cooking Time: 30 minutes
Servings: 2
Ingredients:
1 lb. of ground Beef
1 lb. of ground Sausage
1 Medium, chopped green Bell Pepper
1/2 Medium, chopped yellow onion
1 can of 6 oz. of tomato paste
2 tbsps. olive oil
1 tbsp. avocado oil
1 Tbsp of chili Powder
½ Tbsp of ground Cumin
3 to 4 minced garlic cloves
1/3 to ½ cup water
1 can of 14.05 diced tomatoes in the tomato Juice
Directions:

  1. Preheat your Instant pot by pressing the “Sauté” button
  2. Add in the olive oil and avocado oil; then add the ground beef and the
    sausage to the Instant pot and cook until it becomes brown.
  3. Once the meat is browned set the Instant Pot to the function “keep
    warm/cancel.”
  4. Add in the rest of the Ingredients: into your Instant Pot and mix very
    well.
  5. Cover the lid of the instant pot and lock it; then make sure that the steam
    valve is sealed
  6. Select the function Bean/Chilli setting for around 30 minutes
  7. Once the chili is perfectly cooked, the Instant Pot will automatically shift
    to the function mode “Keep Warm
  8. Let the pressure release naturally, or you can rather use the quick release
    method.
  9. Divide the chili between 2 containers; then top with chopped parsley
  10. Store the containers in the refrigerator for two days
    Nutrition:
    Calories: 555
    Fat: 46.5g
    Carbs: 9.1 g
    Protein 24.9g
    Sugar: 3g
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