Bean-free but full of flavor. This keto, low-carb, paleo, and whole30 brisket chili can be served any day of the week. Make this healthy chili in the slow cooker or Instant Pot (6)

Slow Cooker/Instant Pot Keto Brisket Chili (Low-Carb, Paleo, Whole30)

  • Author: Fit SlowCooker Queen
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: 6 servings 1x


  • 2 tsp oil (for IP)
  • 2 lbs brisket, cut into 1-inch pieces
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 3 garlic cloves, minced
  • 1 tsp salt
  • 2 tsp cumin
  • 1 1/2 tsp paprika
  • 12 tbsp chili powder (I use 2)
  • 1 tsp oregano
  • 1/4 tsp pepper
  • 15 ounces diced tomatoes
  • 1 1/2 cups beef bone broth or low-sodium beef broth


Slow Cooker

Optional step – add oil to a large pan over medium-high heat. Add brisket, bell pepper, and onion to pan and cook, a few minutes until meat is browned and vegetable begin to soften.  

  1. Add all ingredients to the slow cooker. Stir to mix well.
  2. Cook HIGH 4-5 hours, LOW 8-10.

Instant Pot

  1. Turn on the IP and select Sauté. Once hot add oil to the pot. Add the brisket, bell pepper, and onion and cook a few minutes until meat is browned and vegetable begin to soften. Drain grease if you need to.
  2. Add all remaining ingredients bone the IP. Stir to mix.
  3. Close lid and seal valve. Set high pressure and cook for 40 minutes. Natural release pressure for 5 minutes then manually the remaining pressure.