Recipe courtesy of Brandon Routh


Prep Time: 5 minutes, Cook Time: 35 minutes, Total Time: 40 minutes, Pressure: High, Release: Natural

Gluten Free, Dairy Free, Soy Free, Kid Friendly

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.


  • 2 tablespoons coconut oil
  • 2 garlic cloves, minced
  • 5 slices of bacon, cooked, finely chopped
  • 1 teaspoon cumin, ground
  • 1 teaspoon crushed red pepper
  • 1 pound grass-fed beef, ground
  • 1/2 tablespoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon oregano, dried
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (14-ounce) can sugar-free or low-sugar crushed tomatoes


Set the Instant Pot to Sauté and melt the oil. Sauté the garlic for 2 to 3 minutes, then pour in ½ 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!

Nutrition Facts

Amount per serving

Calories 394

Total Fat 31.6g

Total Carbohydrate 8g

Dietary Fiber 2.1g

Total Sugars 3g

Protein 20.6g