This is the kind of dinner that makes the kitchen smell as though something has been simmering all afternoon—even though the Instant Pot does most of the work in twelve pressure-cooking minutes.

Ground beef gives the chili its hearty foundation. Green pepper, onion and zucchini add colour and texture, while smoked paprika, cumin and chili powder build a warm, savoury finish. There are no beans, and the carbohydrates remain low enough to fit many keto and low-carb eating plans.

It is also excellent batch-cooking food. The flavour becomes rounder overnight, portions freeze well and the toppings let everyone finish a bowl their own way.

Big simmered-all-day flavour, without giving up the whole day.

At a glance

  • Makes: 6 generous bowls
  • Preparation: about 15 minutes
  • Sautéing: 8–11 minutes
  • High pressure: 12 minutes
  • Release: 10 minutes naturally, followed by a careful quick release
  • Total time: approximately 45–50 minutes, including the time needed to reach pressure

Ingredients

  • 2 lb (900 g) ground beef—80/20 provides the richest flavour
  • 1 tbsp (15 mL) olive oil or avocado oil
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 4 garlic cloves, minced
  • 1 medium zucchini, cut into ½-inch (1.25 cm) dice
  • 1 can diced tomatoes, 14½ oz (411 g), no sugar added, with their liquid
  • 2 tbsp (30 mL) tomato paste
  • 1½ cups (360 mL) beef broth, divided
  • 2½–3 tbsp chili powder, depending on its heat
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ¼–½ tsp cayenne pepper, or to taste
  • 1–1½ tsp salt, adjusted to the saltiness of the broth
  • ½ tsp freshly ground black pepper
  • Optional creamy finish: 4 oz (113 g) cream cheese, cubed, or shredded cheddar for serving

Method

  1. Select Sauté on High or Normal. Add the oil, then the ground beef. Break it into small pieces and cook for 5–7 minutes, until no raw colour remains and the beef reaches at least 160°F (71°C). Season lightly with salt and pepper. If a large amount of fat collects, carefully spoon off most of it, leaving a little for flavour.
  2. Add the onion and green pepper. Sauté for about 3 minutes, until they begin to soften. Add the garlic and cook for another 30 seconds, just until fragrant.
  3. Pour in about ¼ cup (60 mL) of the broth. Scrape the entire bottom firmly with a wooden spoon until every browned bit has released. This deglazing step is the best protection against a Burn warning.
  4. Stir in the remaining broth, zucchini, chili powder, cumin, smoked paprika, oregano, cayenne, salt and black pepper.
  5. Pour the diced tomatoes and their liquid evenly over the mixture. Spoon the tomato paste over the top. Do not stir these tomato ingredients into the bottom layer before pressure cooking; thicker tomato products can scorch on some models.
  6. Cancel Sauté. Check that the sealing ring is fitted correctly, secure the lid and set the steam-release control to Sealing according to your model’s instructions.
  7. Select Pressure Cook or Manual on High for 12 minutes. The display begins counting down only after the cooker reaches pressure.
  8. When cooking ends, leave the cooker untouched for a 10-minute natural release. Then carefully vent the remaining pressure according to your model’s instructions. Keep your face and hands away from the steam, and never force the lid open. Wait until the pressure indicator has fully dropped.
  9. Open the lid and stir thoroughly. Let the chili stand for 5–10 minutes to thicken. If you prefer it thicker, select Sauté and simmer uncovered for a few minutes, stirring regularly.
  10. Taste and adjust the salt, chili powder or cayenne. For a creamy version, cancel Sauté and stir in the cubed cream cheese until smooth. Ladle into bowls and add your favourite toppings.

Three details that make the difference

  • Brown, do not merely grey, the beef. A little colour on the pot creates the savoury base of the finished chili.
  • Deglaze every corner. If anything feels stuck when the spoon crosses the bottom, keep scraping before sealing the lid.
  • Layer the tomatoes on top. Plenty of thin liquid should remain beneath them so the cooker can create steam without scorching.
The wooden spoon test: if it glides cleanly over the bottom before the lid goes on, you are ready to pressure cook.

Build your bowl

Choose toppings according to your own carbohydrate target. A small amount adds contrast without hiding the chili itself.

  • Sour cream or full-fat plain Greek yogurt
  • Diced avocado
  • Shredded cheddar or Monterey Jack
  • Sliced green onions
  • Fresh cilantro
  • A squeeze of lime
  • Diced jalapeño for extra heat

Easy variations

  • Milder bowl: omit the cayenne and begin with 2½ tbsp chili powder.
  • More heat: sauté one diced jalapeño with the green pepper or add extra cayenne after cooking.
  • Different protein: use ground turkey or chicken, but cook ground poultry to at least 165°F (74°C) during the sauté stage. A beef-and-Italian-sausage mixture creates a richer version.
  • More vegetables: add diced mushrooms with the onion, use extra zucchini or stir baby spinach into the hot chili after pressure cooking.
  • Creamier finish: stir in the cream cheese, or add a few tablespoons of heavy cream after opening the pot.
  • Larger batch: use an 8-quart cooker and stay below its maximum fill line. Never exceed the limits or liquid requirements in your own model’s manual.

Storage and reheating

Cool the chili promptly and refrigerate it in shallow, airtight containers within two hours. Enjoy refrigerated portions within three to four days, or freeze individual servings for up to three months for best quality.

Reheat on the stovetop over medium-low heat with a splash of broth or water, stirring occasionally. In the microwave, cover loosely and stir halfway through. Heat leftovers to 165°F (74°C); soups and sauces should be brought to a full rolling boil and stirred.

Thaw frozen chili overnight in the refrigerator when convenient. You can also reheat it gently from frozen with a little extra liquid, provided it heats evenly and reaches a safe temperature.

Approximate nutrition

Without cream cheese or toppings, one-sixth of the recipe provides roughly 420 calories, 28–32 g protein, 28–31 g fat and approximately 7–9 g net carbohydrates. Beef leanness, vegetable size, broth, tomato brands and the amount of fat drained can change the numbers considerably.

If you follow a medically prescribed diet or need precise carbohydrate counts, calculate the recipe using the exact products and portions in your kitchen.