Instant Pot Chili | Low Carb and Keto Friendly

• 1 1/2 Tbsp Olive oil, divided
• 1 medium onion, diced
• 1 red pepper, diced
• 1/2 cup celery sliced
• 1 Lb 85% lean ground grass-fed beef
• 4 tsp chile powder
• 1 Tbsp smoked paprika
• 1/4 tsp chipotle pepper
• ¼ cayenne pepper
• ½ tsp ground cumin
• ½ tsp black pepper
• 1 tsp smoked sea salt
• ⅛ tsp ground nutmeg
• 4 cloves garlic, minced
• 2 Tbsp Worcestershire sauce
• 1 Can crushed tomatoes (14 oz)
• 1 Can fire roasted tomatoes (14oz)
• 2 Tbsp tomato paste
• 1/3 cup Water
• 2 Bay leaves (optional)
• Optional Toppings – cheese, jalapenos, avocado, sour cream, diced onions

Directions

1. Turn Instant Pot to sauté mode. When it is hot, pour in 1 Tbsp of olive oil. Add the onion, pepper, and celery and saute for about 3 minutes until the veggies begin to soften.
2. Add additional oil if necessary then add in ground beef and cook for 4-5 minutes until it begins to turn brown. Drain any excess fat.
3. Add in the chili powder, paprika, cayenne, cumin, black pepper, smoked sea salt, and nutmeg, mix well and continue cooking the beef until it is no longer pink, approximately 2-3 minutes.
4. Add the garlic, Worcestershire sauce, crushed tomatoes, fire roasted tomatoes, tomato paste, and optional bay leaves, and stir.
5. Next add the water and continue to stir until well combined.  Taste for seasoning (adjust for more heat if you’d like).
6. Cover the Instant Pot (make sure it’s set to sealing), hit cancel to turn off the saute mode. Turn on the manual mode (make sure it is set for high pressure) and set the time for 10 minutes.
7. Once your cooking time is complete, let it steam release naturally for 10 minutes.
8. Quick release after the 10 minute natural release.
9. Stir and enjoy with your choice of toppings!