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
Instant Pot No-Bean Chili
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.
Ingredients
Chili Seasoning Mix
- 1 1/2 teaspoon cumin
- 1 1/2 tablespoon chili powder
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 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
- 1/2 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
Refer to your pressure cooker's instructions to safely release pressure.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 243Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 73mgSodium: 873mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 25g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
DannyW
Thursday 30th of March 2023
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.
Meagan
Friday 23rd of December 2022
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.
Lisa
Tuesday 18th of October 2022
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
Wednesday 19th of October 2022
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!
Kevin
Saturday 26th of February 2022
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
Monday 28th of February 2022
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.
Alex
Monday 22nd of November 2021
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
Tuesday 23rd of November 2021
Hi Alex. It will be thicker if you don't double the liquid. The taste shouldn't alter too much if any!