30-60 min4 servingsAmerican

Crispy Bacon Chili

By The Essential Keto Instant Pot Cookbook by Casey Thaler

4 servings

30-60 min

Easy

Recipe Details

Course: Dinner

Difficulty: Easy

Prep Time: 5 min

Cook Time: 35 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Diet: Dairy Free, Gluten Free

Yield: 4 servings

Ingredients

2 tbsp coconut oil
2 garlic cloves
5 slices of bacon
1 tsp cumin
1 tsp crushed red pepper
1 lb grass-fed beef
1/2 tbsp garlic powder
1/2 tsp chili powder
1/2 tsp oregano
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
14 oz sugar-free crushed tomatoes

Does it get any more satisfying than this chili? Loaded with protein, flavor, and bacon, this keto-friendly recipe will satisfy your every craving. Generously sprinkle on more cheese before serving to add even more protein and taste to this already loaded dish. Or get a little friendly with your curry powder and crushed red pepper to make this chili with an extra kick.

INSTRUCTIONS

Set the Instant Pot to Sauté and melt the oil. Sauté the garlic for 2 to 3 minutes, then pour in 1/2 cup of filtered water.
Add the bacon, cumin, red pepper, beef, garlic powder, chili powder, oregano, salt, black pepper, and tomatoes to the Instant Pot.
Close the lid, set the pressure release to Sealing, and hit Cancel to stop the current program. Select Manual/Pressure Cook , set the Instant Pot to 35 minutes on high pressure, and let cook.
Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting.
Open the Instant Pot, serve, and enjoy!