Instant Pot Keto Chili (No beans, high protein)

Made this last week when I was craving something quick and filling, takes about 45 minutes but most of that its just waiting for the instant pot.

Serves: 6

Per serving: 222 cal, 17g protein, 13g fat and 8g net carbs.

Ingredients:

• 1 1/2 tbsp olive oil, divided
• 1/2 cup onion, diced
• 1 red bell pepper, diced
• 1/2 cup celery, sliced
• 1 tbsp garlic, minced
• 1 lb grass-fed 85% lean ground beef
• 4 tsp chili powder
• 1 tbsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/8 tsp ground allspice
• 1 can (14 oz) fire-roasted diced tomatoes
• 1 can (14 oz) crushed tomatoes
• 1/2 cup water
• 2 tbsp tomato paste
• 1 tsp sea salt
• Pinch of black pepper
• 2 bay leaves
• 1/4 cup fresh parsley, minced

Instructions:

1. Pour 1 tbsp oil in Instant Pot and set to 'Sauté' mode. Once hot, sauté onion, bell pepper, celery, and garlic until softened, about 3 minutes.
2. Add remaining oil and ground beef. Cook until beef begins to brown, 3-4 minutes. Carefully drain excess fat.
3. Add chili powder, smoked paprika, cayenne, and allspice. Cook until beef is completely browned and no longer pink, 3-4 minutes.
4. Add diced tomatoes, crushed tomatoes, water, tomato paste, salt, pepper, and bay leaves. Stir well to combine.
5. Cover Instant Pot (ensure valve is set to 'Sealing') and set to 'Manual/Pressure Cook' on high for 10 minutes. Allow natural pressure release.
6. Once pressure releases, remove lid and set to 'Sauté' mode. Cook 2-4 minutes, stirring frequently, until desired thickness is reached.
7. Remove bay leaves, stir in fresh parsley, and serve.