Low-Carb Instant Pot Chili

Add oil to Instant Pot and turn on to “Sauté”. Select “Normal” and set the timer for 5 minutes.

Add onion, garlic, red pepper, jalapeño (if using), chili powder, ground cumin, ground coriander, red pepper flakes, cayenne and salt to the Instant Pot. Sauté until vegetables are softened, stirring occasionally, about 3–5 minutes.

Turn the Instant Pot “Sauté” function to “More”. Add the beef to the Instant Pot with the vegetables and spices. Break up the chunks of meat with a wooden spoon and cook until the meat is no longer pink and has just started to brown, about 3–5 minutes.

Turn the Instant Pot off. Add diced tomatoes and tomato puree to the Instant Pot and place the cover on. Make sure the steam release handle is on correctly. Turn the Instant Pot on to “Pressure Cook” and select “High”. Set timer to 18 minutes.

Once the Instant Pot timer goes off, let the pressure out by turning the steam release handle. The float valve will drop when the pot is depressurized. Remove the lid.

Serve with whatever toppings you like, such as shredded cheese, sour cream, avocado, cilantro, lime, salsa, etc.