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Kalyn's Kitchen

Instant Pot Low-Carb All-Beef Ancho and Anaheim Chili (Video)

Instant Pot Low-Carb All-Beef Ancho and Anaheim Chili is a delicious option for chili that’s low-carb, Keto, low-glycemic, and gluten-free. Use the Chili Recipes to find more recipes like this one.

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Instant Pot Low-Carb All Beef Ancho and Anaheim Chili

 


Instant Pot Low-Carb All-Beef Ancho and Anaheim Chili found on KalynsKitchen.com

This Instant Pot Low-Carb All-Beef Ancho and Anaheim Chili is a recipe I came up with several years ago when a reader requested a low-carb all beef chili. Jake and I loved this beefy chili when we tested the recipe, but the original photos were kind of so-so, and the recipe never became much of a hit. Then recently I bought one of those two-packs chuck roasts from Costco and decided to use one of them to update the photos for this tasty chili and see if I could entice a few more people to try it!

When I first made this all beef chili it was long before the Instant Pot was a thing, and I made in a Cuisinart electric pressure cooker. That worked perfectly well, and if you haven’t taken the Instant Pot plunge yet, you can certainly make this in any type of pressure cooker you have, or even simmer the chili in a pan on the stove if you prefer. (Add a bit more beef stock if you’re cooking on the stove.) Of course, now that I have officially become an Instant Pot fan, I used my 6 Quart Instant Pot (affiliate link) to make the chili this time.

I used Ro-Tel Tomatoes and canned green chiles to give this chili plenty of heat, but you can definitely use plain tomatoes or reduce the amount of Ancho Chile powder if you want it less spicy. Please do eat this chili with grated cheese and sour cream if you like that kind of topping on your chili; hope you enjoy!

Instant Pot Low-Carb All-Beef Ancho and Anaheim Chili process shots collage

How to Make Instant Pot Low-Carb All-Beef Ancho and Anaheim Chili:

(Scroll down for complete printable recipe with nutritional information.)

  1. Trim away any large pockets of fan from the beef roast and cut into bite-sized pieces. (You can save those scraps to make homemade beef stock if you’d like.) The recipe uses about 3 pounds of beef cubes, and I didn’t want to have to brown it in two batches in the Instant Pot, so I browned the meat in a huge frying pan on the stove. (You can use the Instant Pot for that if you don’t mind cooking the meat in two batches.)
  2. While the meat browns, chop the onion, heat a little oil in the Instant Pot on SAUTE, medium heat, and cook the onion 3-4 minutes or until it’s barely starting to brown.
  3. Add the crushed garlic, ground Ancho chile powder, sweet paprika, Mexican oregano, and ground cumin and cook a minute or two longer.
  4. Then add the browned meat, beef stock (deglaze the pan if you browned the beef on the stove), and Ro-Tel or canned tomatoes.
  5. Lock the lid and set to MANUAL, HIGH pressure, 15 minutes.
  6. When time is up, use NATURAL PRESSURE RELEASE.
  7. Stir in the can of diced green chiles (if using) and check the thickness of the chili.
  8. If you want it a bit thicker, turn to SAUTE, low heat and simmer until the chili has thickened to your liking.
  9. Stir in the lime juice and season with a little salt and fresh-ground black pepper to taste.
  10. Serve hot, with grated cheese and sour cream to add at the table if desired.

Instant Pot Low-Carb All-Beef Ancho and Anaheim Chili found on KalynsKitchen.com

Love Your Instant Pot?

Check out my growing collection of Pressure Cooker or Instant Pot Recipes! I first made this low-carb all beef chili recipe in my Cuisinart Electric Pressure Cooker but when I made it again to get better photos I used my 6 quart Instant Pot. You can also use a stovetop pressure cooker if that’s what you have. Find more Pressure Cooker/Slow Cooker Recipes on my other site!

More Low-Carb Dinners from the Instant Pot:

Low-Carb Recipes Photo Index ~ Slow Cooker or Pressure Cooker
Instant Pot Chicken Chili Verde (use low-carb tortillas) ~ Two Peas and Their Pod
Instant Pot Low-Carb Loaded Cauliflower Soup  ~ Kalyn’s Kitchen
Instant Pot Turkey Breast (don’t thicken the gravy) ~ Crunchy Creamy Sweet
Instant Pot Low-Carb Green Chile Pork Taco Bowl ~ Kalyn’s Kitchen
Instant Pot Spaghetti Squash ~ Aggie’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Instant Pot Low-Carb All-Beef Ancho and Anaheim Chili

Instant Pot Low-Carb All-Beef Ancho and Anaheim Chili

Yield 8 servings
Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 45 minutes

Instant Pot Low-Carb All-Beef Ancho and Anaheim Chili is a delicious option for chili that's low-carb, Keto, low-glycemic, and gluten-free.

Ingredients

  • 3 lb. beef chuck cubes (see notes)
  • 4 tsp. olive oil
  • 1 medium onion, chopped into 1/2 inch pieces
  • 1 T crushed garlic
  • 1 T ground Ancho chile peppers (see note)
  • 2 tsp. sweet paprika
  • 2 tsp. Mexican oregano or oregano
  • 1 T ground cumin (or less if you're not a big cumin fan)
  • 1/2 cup homemade beef stock or beef broth (see note)
  • 2 10 oz. cans diced tomatoes with green chiles (See notes)
  • 1 4 oz. can diced green chiles with juice (This is probably optional but good)
  • salt and fresh ground black pepper to taste
  • 2 T fresh squeezed lime juice (optional, see notes)

Instructions

  1. Trim away the fat from the chuck roast and cut the meat into bite-sized pieces.  (I save the scraps to make homemade beef stock.)
  2. Heat two teaspoons of the oil in a large heavy frying pan and brown the meat well. (If you prefer you can brown the meat in the Instant Pot in two batches. You may need to do this in two batches on the stove as well if your frying pan isn't large enough.)
  3. While meat browns, chop the onion. Heat the other 2 teaspoons of oil in the Instant Pot on SAUTE, medium heat, and cook the onion until it's starting to get browned.  Add the crushed garlic, ground Ancho Chile, sweet paprika, Mexican oregano, and ground cumin and cook a minute or two more.
  4. Add the browned meat to the Instant Pot, then deglaze the pan with the beef stock and add to Instant Pot along with the 2 cans of Rotel tomatoes.
  5. Lock the lid at set to HIGH PRESSURE 15 minutes. Use NATURAL PRESSURE RELEASE when the pressure cooker switches off.
  6. Remove the lid and add 1 can diced green chiles (if using) and stir it into the chili.
  7. Check the thickness of the chili and if you want it thicker use SAUTE, low heat and simmer until chili is thickened and flavors are combined.
  8. Season to taste with salt and fresh ground black pepper.  Stir in lime juice (if using).
  9. Serve hot, with grated cheese and sour cream to add at the table if desired.

Notes

Start with a chuck roast that's about 3 1/2 pounds, trim the fat and cut up into bite-sized pieces. I used ground Ancho chile (affiliate link), but use any chili powder you like. I like to use homemade beef stock and Ro-Tel Tomatoes (affiliate link) with green chiles for this recipe. You will need to simmer longer at the end if you use larger cans of tomatoes. I used my fresh-frozen lime juice

Nutritional information does not include the optional cheese and sour cream.

This recipe adapted from Texas-Style Chili in The Pressure Cooker Cookbook (affiliate link) by Tori Ritchie.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 400 Total Fat: 14g Saturated Fat: 5g Unsaturated Fat: 9g Cholesterol: 168mg Sodium: 634mg Carbohydrates: 5.5g Fiber: 1g Sugar: 6g Protein: 57g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!


Instant Pot Low-Carb All-Beef Ancho and Anaheim Chili found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This chili would be suitable for most any low-carb or low-glycemic eating plan or any phase of the South Beach Diet.  Remember the South Beach guideline about meat with less than 10% fat when you’re trimming the meat, and low-fat cheese and low-fat sour cream is recommended by South Beach. For other low-carb diets use full-fat cheese and dairy and don’t worry quite so much about trimming the meat.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    36 Comments on “Instant Pot Low-Carb All-Beef Ancho and Anaheim Chili (Video)”

  1. Hi I’m looking forward to trying this recipe, I’m wondering how long you let the natural pressure release for? My instant pot starts counting up after the initial pressure cooking is complete.  

  2. If I were to do this in a crock pot instead, do I just brown everything on stovetop and then cook on low? It looks delicious

    • I haven’t made this in a slow cooker so I can’t tell exactly how to do it, but it should work. This recipe doesn’t have much stock, so you probably could just make it as written. If you try, I’d love to hear how it works!

  3. Mine turned out really tough. I actually threw it out after one serving which I never do. Perhaps I need to adjust the timing. The flavors were great. Love your recipes. 

    • Sorry to hear that. So many factors affect how long beef takes to get tender, including what cut of meat it is and how big the pieces are. And using natural pressure release is a must for meat.

  4. In addition to the ancho powder, I also added a 1/4 cup of regular chile powder. Sliced 3 lbs. chuck into 1/4″ to 1/2″ pieces, that took the longest part of the process. My dogs loved the scraps. I also added coriander with the cumin. To give it a little kick, I tossed in one chile de arbol. They’re spicy. One could also toss in a jalapeno or serrano to accomplish the spice jolt. It gave up the right amount of spice to about a level 3 on a 10 scale. Very flavorful recipe. Thanks for sharing. It’s a do-over.

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  9. I am definitely putting this on the list for this week.

    Have you ever heard of black soy beans? Someone mentioned them to me as a low carb option for chili since they’re so high in fiber. (My in-laws and husband are the type that think beans in chili is blasphemy so I haven’t had the chance to check them out.)