We absolutely cannot stop eating this chili! Chili-Dog-Chili Bowls are hearty, low-carb, no-beans and chock full of ground beef….the hot dogs are an added bonus. You are gonna love making this in your Instant Pot. #Chili #ChiliDogs #InstantPot
Instant Pot Chili-Dog-Chili Bowls: Keep Your Family Happy and Full!
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So I was super surprised at how much my family loves this chili….even ME, and I don’t really even care for hot dogs that much. When I made it the first time, we were especially hungry that evening and this chili wound up being completely devoured – there wasn’t one spoonful left! So then I wondered “Was that the real deal, or were we simply STARVING?” I had to make it again to see.
Turns out, these Instant Pot Chili-Dog-Chili Bowls are completely for real (whether you’re on a low-carb diet or not) and my family has requested this for supper numerous times since. It’s satisfying and filling – we are completely addicted and you will be, too!
And don’t worry – even if you’re a die-hard bean lover when comes to chili, I’m pretty darn sure you are not going to miss the beans. #CrossMyHeart
Recipe Tips for Making The Best Instant Pot Chili-Dog-Chili Bowls
- Is this chili really spicy? Instant Pot Chili-Dog-Chili Bowls can be as spicy or as mild as you’d like them to be. Keep in mind that the Instant Pot DOES tend to increase the spicy-ness of ingredients because it magnifies ALL the flavors in your pot due to the pressure. If you’re worried about spicy-ness, I would definitely recommend using mild chili powder the first time you create this dish.
- Why does the first step of the recipe instruct me to brown the hotdogs? That seems odd when I’m sure I could probably just throw them in with the ground beef in step 2. Actually, browning is the best thing you can do to heighten the flavor profiles of ANY recipe! Remember: When we cook, brown is not a color, it’s a flavor. Taking the time to brown off your hot dogs first in this recipe really pays off later when you eat it – there’s a noticeable difference, please trust me!
- Can I use ground turkey to make this chili instead of ground beef? Yes, it works just fine and you are welcome to substitute turkey hotdogs, as well, just as long as you promise to brown them! We always have ground venison in our freezer, so I often use some of that in this recipe and it tastes just great.
- I’ve noticed that when I use my Instant Pot, it seems to take a long time to come up to pressure, especially when it’s really full of ingredients. Am I doing something wrong? Not at all….you just don’t know what you don’t know! In other words, here’s a hack for you when are in that situation again: Before locking the Instant Pot lid into place to pressurize the contents, always bring the contents to a high simmer or a low boil FIRST. This will really help your IP to be able to pressurize much more quickly!
- If I don’t own an Instant Pot, can I make this chili in a skillet on my stove? You sure can! You’ll just need to simmer it in your skillet for 30 minutes or so to let all the flavors meld before serving it up.
Printable Directions for Making Istant Pot Chili-Dog-Chili Bowls Recipe
Instant Pot Low-Carb Chili-Dog-Chili Bowls
We absolutely cannot stop eating this chili! It's hearty, low-carb, no-beans and chock full of ground beef...the hot dogs are an added bonus! My family is completely addicted. 🙂
- 8 all-beef hot dogs, each one cut into 6-7 pieces
- Olive oil
- 1 1/2 lbs. lean ground beef
- 1-2 tsp. chili powder
- 1/2 tsp. smoked paprika
- 1 Tbs. dehydrated minced onions
- 4 cloves garlic, crushed
- 1 green sweet bell pepper, seeds and membranes removed diced
- 14.5 oz. can fire-roasted diced tomatoes, with juices (or substitute a can of fire-roasted tomato salsa with juices)
- 8 oz. can Hunt’s Roasted Garlic Tomato Sauce
- 1/2 cup chicken broth
- 1 Tbs. Worcestershire sauce
- 1 cup shredded sharp cheddar cheese
Using the sauté setting on the Instant Pot, add a good swish of olive oil. When the oil is sizzling and hot, add the hot dogs, browning them on all sides. Remove the hot dogs to a plate and reserve.
Add the chili powder, smoked paprika, ground beef, onions, garlic and green pepper to the drippings in the Instant Pot. Cook, stirring occasionally, using the saute setting on the IP, until the ground beef is nicely cooked and no pink remains; drain fats.
Stir in the undrained diced tomatoes, tomato sauce, chicken broth, and Worcestershire sauce. Bring the chili to a boil, then lock the IP lid into place, using the manual setting to choose High Pressure for 2 minutes, bringing the IP to full pressure. When the timer sounds, perform a quick release to release all pressure from the IP.
Carefully unlock and remove the IP lid. Give the chili a quick stir, then stir in the reserved and browned hotdogs. Cover the chili with the cheese, then set the IP lid back onto the pot for 1 minute to let the cheese melt. Serve at once.
**Please note: the cooking time stated for this recipe does not include the time required to bring the Instant Pot up to pressure since this can vary. This recipe was made using a 6-quart Instant Pot.
Looking for other delicious Instant Pot recipes your family will enjoy? Here you go:
Lazy-Butt Beef Subs with Caramelized Onions and BBQ Mayo – A Delicious Shredded Beef Meal
Instant Pot Jambalaya – Quick and Easy Comfort Food
If you’re new to Instant Pot cooking, you may find our Instant Pot Free Printables helpful, and also our Instant Pot Guide for Beginners. Print these off and secure them to the inside of a cupboard door for quick reference when you’re needing help with what’s cookin’ in your Instant Pot!
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Let’s Get You Cookin’,