This Instant Pot No-Bean Chili is low carb and keto friendly. All of the wonderful flavors you would expect in a bowl of chili minus the beans.
Ready in less than 30 minutes and made with everyday pantry staples.
Homemade Chili
For this No-Bean chili, I use a homemade seasoning mix but if you prefer you can use a packaged variety to suit your taste.
This Instant Pot chili comes together with just a few ingredients plus the spices to make the seasoning mix.
This quick weeknight dinner pressure cooks for 10 minutes with a 10-minute natural pressure release. It takes less than 30 minutes to make this delicious low carb chili!
What Ingredients are in Instant Pot No-Bean Chili?
- Ground Beef - lean is best as it doesn't require you to drain the meat from the pot. If you want to switch out the ground beef for ground turkey, or ground chicken - no problem! Depending on what you use, you may need to drain the extra fat after browning the meat.
- Vegetables - onion, garlic, green pepper, and tomatoes. Diced tomatoes with green chilies are best for this recipe for added flavor.
- Beef broth - Cut the sodium by using a low-sodium variety.
- Seasonings and Spices - Chili powder, cumin, onion powder, garlic powder, paprika, and cayenne. All wonderful spices to get that traditional chili flavor.
- Salt & Pepper
RELATED: Instant Pot Vegetable Beef Soup
How to Make This Low Carb Chili in the Instant Pot
Making this no-bean chili in the Instant Pot is easy. The first step is to set the pressure cooker to sauté and brown the meat along with the onions and minced garlic. If you don't use lean meat then you will need to drain any excess fat and return the meat and onions back to the pot.
The next step is to add in the green pepper and to sprinkle the seasoning mix over the meat. Stir to combine the spices with the meat well.
Tomato sauce and the can of diced tomatoes with green chilies are added next.
Lastly, beef broth is then added and the lid is closed as well as the vent.
Pressure cook on HIGH for 10 minutes and then allow the pot to naturally release pressure for 10 minutes before removing the lid. From start to finish it takes less than 30 minutes to make this low carb chili.
Serve this no-bean chili with sour cream, shredded cheese, and scallions.
YOU MAY ALSO LIKE: Instant Pot Autumn Beef Stew
📖 Recipe
Instant Pot No-Bean Chili
Equipment
Ingredients
Chili Seasoning Mix
- 1 ½ teaspoon cumin
- 1 ½ tablespoon chili powder
- 1 teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne
Chili
- 1 pound ground beef lean (can be substituted for other ground meat)
- 1 onion diced
- 2 garlic cloves minced
- 1 green pepper diced
- 1 cup beef broth
- 15 ounces diced tomatoes w/ green chilies
- ½ cup tomato sauce
- shredded cheese for garnish
- sour cream for garnish
- scallions for garnish
Instructions
- Set the Instant Pot to sauté and add the ground beef, minced garlic, and onions. Cook until browned.
- Drain meat if necessary.
- Add the diced green pepper.
- Sprinkle in the seasoning mix and stir to coat the meat.
- Add in the beef broth, canned tomatoes, and tomato sauce.
- Close the lid and pressure cook on high for 10 minutes.
- Allow the pot to naturally release pressure for 10 minutes before removing the lid.
- Serve with sour cream, scallions, and shredded cheese.
Notes
Nutrition
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Jennah says
Was absolutely perfect! I tweaked the recipe a bit by adding some tomato paste and a 28oz can of diced tomatoes instead of a 15os can and the tomato sauce. Could have cut back on the pepper a bit but it was delicious!!
Sherri Hall says
How do you double this to use 2 pounds of hamburger??
Dana says
No need to double the liquid and the cook time stays the same. Hope that helps!
Lisa says
@Dana, what if I want to triple the recipe?
Dana says
You can easily do that. Just triple the ingredients but keep the pressure cook time and the release time the same!
Kelly Anderson says
If I am using pre-made chili seasoning instead of making my own, how much of that should I use?
Dana says
If using a chili packet, one packet will do it! If using a homemade blend of chili seasoning then 2 to 3 tablespoons of chili seasoning mix will work fine. Premade packets of seasoning have flour in them so that's why there is a difference in measuring. 🙂
Alex says
This recipe has become a family favorite to bring home since the 1st time I've made it - thank you!! I've only ever made it with double the recipe given - including the liquids - but with cook time still the same like you mentioned. Question: How will it change with keeping the liquids 1x still like you mentioned? Can't imagine it being any better!
Dana says
Hi Alex. It will be thicker if you don't double the liquid. The taste shouldn't alter too much if any!
Kevin says
How do I adjust the recipe for an 8qt Instant Pot? You need minimum 2 cups of liquid for the 8qt. Can I also substitute the canned tomatos for something else?
Dana says
Hi Kevin, you can increase the broth to two cups if you'd like. You can substitute the canned tomatoes for fresh ones if you would prefer.
Lisa says
I made this recipe this recipe last night. Is the chili powder amount a typo?! Wayyy too spicy and we like spicy. It burned our insides.
Dana says
Not a typo - when it comes to chili powder you can adjust to the level you would like. 🙂 Thanks for the feedback, I'm sure it will help someone!
Meagan says
Doubled the recipe. Flavor was great, but this was a soup, not chili. Way too much liquid. Even adding cornstarch to thicken it up did not work. I’ll make again, but drain the diced tomatoes into a measuring cup then add just enough beef broth to make 1 cup.
DannyW says
We just got an Instant Pot and are looking for recipes to try. Unfortunately even though we went by the recipe exactly it turned out way too thin and watery, more like soup than chili. I should have trusted my gut and used more tomato sauce and left out the beef broth.
Jessica says
I made this recipe just about as written for dinner tonight.
The only changes I made were using a diluted tomato paste in place of tomato sauce and substituting red pepper flakes for chili powder. I used half the amount called for with the red pepper flakes, as I find them stronger in spice than powder.
I did use a cornstarch slurry (2 tbs corn starch + 2 tbs water) to thicken it up at the end, as we like our chili a little on the thicker side. I served it with corn bread. It was a hit, my husband went back for thirds! 😀
Husband rated this a 6/10 spice-wise, which he said was just about perfect.
Shannon says
I love this recipe! I added corn & celery to it & sometimes use my crockpot instead. My fiance says it’s the best chili yet. Thank you for sharing the recipe!