This Instant Pot no-bean chili is thick, rich, and loaded with beefy flavor — without any beans slowing you down or weighing on your stomach. It’s ready in about 25 minutes thanks to the pressure cooker, which makes it an easy weeknight dinner, and it’s naturally keto-friendly if that’s something you’re watching. A few pantry spices and one pot are really all it takes to get a bowl of chili that tastes like it simmered all afternoon.
The instructions below and the video will have you ready to make this at home anytime. Make extra and add some cheese for a good dip or serve on a warm piece of corn bread for a foodlicious bowl of chili. Prepare this in advance and reheat with ease to have a good tasting hot bowl of soup as these winter days keep dragging out. Thanks for reading this and feel free to browse my catalog of growing recipes.
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Serve with corn bread, crackers, pork rinds or toast.
Ingredients
Place the ground chuck/beef in the cooker. Cook for 5-7 minutes or until no longer pink.
Add chopped onion, minced garlic and cook for 1-2 minutes or until the onions become translucent. Drain the beef grease.
Add chopped bell peppers, chili powder, paprika, salt, pepper, cumin, beef broth and mix.
Pour diced tomatoes with juice and tomato sauce. Do not stir.
Place the lid on. Pressure cook on high for 10 minutes with a natural release for 10 minutes. Follow the manufacture instructions for releasing the pressure. Remove lid.
Use a laddle to mix the chili. Season with salt if needed.
Serve immediately.
Serve with shredded cheese, sliced red onions, chopped cilantro, chopped green onions, sliced avocados, fresh sliced jalapeño, sour cream or squeeze lime on top of the chili.
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Instant Pot No Bean Chili
Equipment
- Pressure Cooker / Instant Pot (6QT or 8QT)
Ingredients
- 2 lbs ground chuck or beef
- 1 onion chopped
- 1 green bell pepper chopped
- 4 garlic cloves minced
- 1 ½ cup unsalted beef stock
- 28 oz diced tomatoes with juice
- 8 oz tomato sauce
- 2 tbsp chili powder
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Set the cooker to sauté-high. Cook the ground beef 5–7 minutes until no longer pink.
- Add onion and garlic; cook 1–2 minutes until the onions turn translucent. Drain excess beef grease. Mix in the bell pepper, spices, and beef broth. Add the tomatoes and tomato sauce without stirring.
- Pressure cook on high for 10 minutes with a 10-minute natural release. Stir and season with salt if needed.
Serving Suggestions
- Serve with cornbread, crackers, or pork rinds. Optional toppings include cheese, jalapeños, sour cream, cilantro, avocado, and lime.
Video
Notes
- In a medium sized pan: Place the ground chuck/beef in the cooker. Cook for 5-7 minutes or until no longer pink.
- Add chopped onion, minced garlic and cook for 1-2 minutes or until the onions become translucent. Drain the beef grease.
- Add chopped bell peppers, chili powder, paprika, salt, pepper, cumin, beef broth diced tomatoes with juice, tomato sauce and mix.
- Cover and cook on low for 6-8 hours.
- Remove the lid and stir well. Season with salt.
- Enjoy!
Storage & Reheating
Store in an airtight container in the refrigerator for up to 4–5 days. To freeze, cool completely and transfer to a freezer-safe container or bag for up to 3 months; thaw overnight in the fridge before reheating. Reheat on the stovetop over medium heat or in the microwave, adding a splash of beef broth if it’s thickened up too much in storage.
Recipe FAQs
Can I use ground turkey or chicken instead of beef? Yes — either works as a leaner swap. The chili will be a bit less rich than with beef, but the method and timing stay the same.
Is this recipe actually keto-friendly? Yes — with no beans and no added sugar, it fits well within a keto approach. Diced tomatoes and tomato sauce do carry some natural carbs, so factor those in if you’re tracking closely.
Can I add beans if I want a more traditional chili? Yes — stir in a can of drained, rinsed beans after pressure cooking and let it warm through on sauté for a few minutes. You may want to add a splash more broth since beans will thicken the chili further.
Can I make this on the stovetop instead of in the Instant Pot? Yes — brown the beef in a large pot, sauté the onion and garlic, then add the remaining ingredients and simmer uncovered for 30–40 minutes, stirring occasionally, until thickened to your liking.
Why does the recipe say to drain the beef grease? Draining excess grease after browning keeps the chili from turning greasy on top once it’s done. If you like a richer chili, you can leave a small amount in rather than draining it completely.
Can I make it spicier? Yes — a pinch of cayenne, extra chili powder, or diced jalapeños stirred in before pressure cooking will all turn up the heat without changing the method.
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