Do you have a go-to meal that you have on repeat in your kitchen? Chili is that meal for me, and I never get tired of it. Even before embarking on a low carb diet, chili was a staple in our house. I make it at least once a week for dinner and always have enough for leftovers to bring to work with me. This tomatillo chili recipe has been in constant rotation lately.
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I’m always on the lookout for a decent chili recipe. When I stumbled across Suzanne’s Keto Chili recipe over at her blog KetoKarma, I knew instantly it was a keeper. Slow cooked, spicy, yum.
My family adored it (a prerequisite for any of my go-to meals), and we’ve devoured it numerous times. Her keto chili serves as the inspiration for this recipe. The 50/50 beef-to-pork ratio was a solid base to build off of, and you really can’t go wrong with ground cumin and chili powder.
I’ve adapted the recipe for the pressure cooker and use tasty tomatillos and jalapeno peppers as my vegetables of choice to give it a little extra kick. Make sure to include the jalapeno seeds if you like it spicy! I go back and forth between using fresh and canned veggies – I prefer the taste of fresh veggies, but if I don’t prep ahead, the can opener has its appeal.
If you are on the hunt for canned tomatillos or jalapeno, try checking where they stock the ingredients for Mexican cuisine. Grab your chili powder while you’re there too, there’s usually a wider variety to choose from, and in my experience, they are quite a bit spicier.
Tomatillo Chili in the Slow Cooker vs. Pressure Cooker
Don’t have a pressure cooker? Bust out the crockpot so you can eat this asap… and then immediately go pick one up while it’s cooking because they’re amazing.
I’m a total convert for a couple of reasons: 1) the cook time for EVERYTHING is dramatically reduced and 2) most recipes are one-pot meals because you can do all the browning and sautéing right in the pressure cooker (fewer dishes to wash! Yay!).
What’s the best pressure cooker?
I recommend the InstantPot to everyone because it’s an electric pressure cooker with pre-set buttons, taking all the guesswork out of cooking under pressure. I got one for my birthday (thanks, mom!) and both my mom and sister followed suit after I couldn’t shut up about my new favorite kitchen gadget. I only use stovetop pressure cookers now if I’m working in huge batches or cooking something unusually large.
This tomatillo chili is great when you are short on time but want a home cooked meal from scratch. If you have any extra tomatillos left over, be sure to try this tomatillo pico de gallo recipe!
Meal Planning & Prepping Tips
- Plan meals using similar ingredients to maximize your grocery budget and time in the kitchen. Waste not, want not.
- Chop all of your veggies ahead of time (prep days are fantastic, btw), and you can easily shave 5-10 minutes off of your prep time for this meal.
- Buying meat in bulk and freezing is a great way to save money and eliminate unnecessary trips to the grocery store. Just be sure to remove it from the freezer to thaw in advance. Waiting for something to thaw when you’re ready to cook is like watching water boil.
- Make enough for leftovers! This tomatillo chili is one of those recipes that tastes even better the next day. Don’t be afraid to make extra to have for lunch or dinner later in the week. You don’t have to live in the kitchen to eat healthily!
How much water?
The model of your pressure cooker will determine how much water is required for the tomatillo chili. When developing this recipe, I used an older model of the InstantPot. In this older model, 1/4 cup water was sufficient. But the new IP models run hotter and that means you’ll get a burn notice if you don’t use a bit more fluid. I’d recommend using anywhere from 3/4 – 1 cup water if you are using a newer InstantPot model. Adjust the fluid volume based on how your pressure cooker runs.
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- Brown the beef and pork. I prefer to use the pressure cooker for browning to make it a one-pot meal and only one dish to wash!
- Add all other ingredients to the pressure cooker: tomatillo, onion, tomato paste, garlic, jalapeno, cumin, chili powder, and water. [Note: If you are using an older model Instant Pot, 1/4 cup water is sufficient, new IP models run hotter and require more fluid to prevent burning. Use up to 1 cup water, depending on the model of pressure cooker you own.] Thoroughly mix.
- Close and secure pressure cooker. Cook at high pressure for 35 minutes, then remove from heat to allow the pressure to drop naturally.
- Serve as-is or with low carb toppings of your choice!
Hi, I’m Tasha! I’m a nutrition author and educator dedicated to helping women succeed on keto. As a former yo-yo dieter, I know just how hard it can be to change your eating habits and pin-point what works for your body. That’s why I teach keto strategies that honor your preferences and needs. If you thrive on low carb and are ready to ditch the one-size-fits-all approach, you’re in the right place!