Instant Pot No-Bean Chili is perfect for someone that does not like a bunch of beans in their chili. I personally enjoy eating this style of chili because you get the flavor and the fill with out the heavy beans weighing on your tummy. The ingredients in this recipe make for a tasty and delicious chili that anyone who loves chili will appreciate. If you are looking for a quick and easy recipe to make a flavorful authentic chili, then I recommend giving this a try.
This is also great for anyone who is on a keto diet.
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 cooker to saute-high. 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 ladle to mix the chili. Season with salt if needed.
Optional Toppings: 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.
Serve with corn bread, crackers, pork rinds or toast. Serve immediately and enjoy!
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!
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