Delicious Instant Pot No Bean Chili Recipe

If you ask me, no bean chili is a total game changer.

This hearty Instant Pot version gives you all the rich, meaty goodness of traditional chili without the beans getting in the way. Ground beef mingles with fresh peppers and onions in a thick, tomato-based sauce that’s packed with classic chili spices.

It’s cooked under pressure, which means those deep, slow-simmered flavors develop in just a fraction of the time. A sprinkle of cheese and a dollop of sour cream on top make every bowl feel extra special.

It’s a comforting meal that works year-round, perfect for busy weeknights or lazy Sunday dinners.

What Kind of Ground Beef Should I Use?

For this no-bean chili, you’ll want to think about the fat content of your ground beef since it plays a big role in both flavor and texture. While the recipe calls for lean ground beef, you can actually use any percentage – from 80/20 to 93/7 lean. If you go with a higher fat content like 80/20, you might want to drain some of the fat after browning to prevent your chili from becoming too greasy. On the flip side, if you choose very lean beef (93/7 or higher), just keep in mind that you might sacrifice a bit of flavor and moisture. A sweet spot for many home cooks is 85/15 ground beef, which offers a good balance of flavor and lean protein.

Options for Substitutions

This chili recipe is super adaptable and easy to customize based on what you have in your kitchen:

• Ground beef: You can swap the ground beef with ground turkey, chicken, pork, or even plant-based alternatives like Beyond Meat. Just note that turkey and chicken might need a bit more oil since they’re leaner.
• Beef stock: If using different ground meat, match your stock accordingly – chicken stock for ground chicken/turkey, or vegetable stock for plant-based meat. You can also use water with an extra bouillon cube in a pinch.
• Bell pepper: Green bell pepper can be replaced with any color bell pepper, or try poblano peppers for a different flavor. You can even add extra veggies like celery or carrots.
• Tomatoes with green chilies: Regular diced tomatoes work fine – just add a small can of diced green chilies separately. Or use fire-roasted tomatoes for extra smoky flavor.
• Spices: While the spice blend makes this chili special, you can adjust the heat by reducing or skipping the cayenne. No smoked paprika? Regular paprika plus a few drops of liquid smoke works too.
• Toppings: The toppings are totally flexible – try crushed tortilla chips, diced avocado, fresh cilantro, or Greek yogurt instead of sour cream.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot chili is adding too much liquid, since the sealed pressure cooking environment prevents evaporation – stick to the recommended amount of beef stock to avoid a soupy consistency. A common error is skipping the crucial step of browning the meat using the Instant Pot’s sauté function first, which builds a rich foundation of flavor and prevents clumpy, grey-looking meat in your final dish. To prevent the dreaded ‘burn notice’ on your Instant Pot, make sure to scrape up all the browned bits from the bottom of the pot after sautéing and before pressure cooking – these stuck-on pieces can trigger the sensor and interrupt the cooking process. For the best flavor development, let the chili rest for 5-10 minutes after the pressure releases naturally, allowing the spices to fully meld together and the texture to thicken slightly.

What to Serve With No Bean Chili?

This hearty no bean chili is perfect for pairing with some classic comfort food sides! A piece of warm cornbread or a batch of golden corn muffins makes the perfect companion for soaking up all that tasty chili sauce. If you’re keeping things low-carb, try serving it over cauliflower rice or with a side of roasted vegetables like zucchini or bell peppers. For a fun twist, you can serve the chili over a bed of corn chips and make your own walking tacos – just add some shredded lettuce, diced tomatoes, and extra cheese on top!

Storage Instructions

Keep Fresh: This no-bean chili is perfect for leftovers! Put it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get even better after a day or two as all those spices have time to mingle together.

Freeze: Want to make a big batch? This chili freezes like a dream! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll stay good in the freezer for up to 3 months. I like to freeze individual portions for easy lunch prep.

Reheat: When you’re ready to enjoy your leftover chili, warm it up on the stovetop over medium heat, stirring occasionally. Or pop it in the microwave for 2-3 minutes, stirring halfway through. Add a splash of beef broth if it seems too thick. Don’t forget to add fresh toppings like cheese, sour cream, and scallions after reheating!

Preparation Time	10-15 minutes
Cooking Time	20 minutes
Total Time	30-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 70-80 g
• Fat: 50-60 g
• Carbohydrates: 40-50 g

Ingredients

• 1 1/2 teaspoons ground cumin
• 1 1/2 tablespoons chili powder
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 pound lean ground beef (or your choice of ground meat)
• 1 diced onion
• 2 minced garlic cloves
• 1 diced green bell pepper
• 1 cup beef stock
• 15 ounces of diced tomatoes with green chilies
• 1/2 cup tomato puree
• Shredded cheese, as a topping
• Sour cream, as a garnish
• Sliced scallions, for decoration

Step 1: Sauté the Beef, Garlic, and Onions

Begin by setting your Instant Pot to the sauté function.

Add the ground beef, minced garlic, and onions to the pot.

Stir and cook the mixture until the beef is browned.

If necessary, drain any excess grease from the meat to ensure a leaner dish.

Step 2: Add Green Pepper and Seasonings

Once the beef is browned, add the diced green pepper to the pot.

Sprinkle in your choice of seasoning mix, ensuring that the meat and vegetables are well coated with the spices.

Stir everything together to distribute the flavors evenly.

Step 3: Add Liquid Ingredients

Pour the beef broth into the pot, followed by the canned tomatoes and tomato sauce.

Mix all the ingredients together to make sure they are thoroughly combined, setting the stage for a rich and savory sauce.

Step 4: Pressure Cook the Dish

Close the lid of the Instant Pot securely.

Set the pot to pressure cook on high for 10 minutes.

Once the cooking time is complete, allow the pot to naturally release pressure for an additional 10 minutes before carefully removing the lid.

This ensures that the flavors meld together beautifully.

Step 5: Serve and Garnish

After opening the lid, give the dish a quick stir to reincorporate any separated ingredients.

Serve the meal hot, garnished with a dollop of sour cream, sliced scallions, and a sprinkle of shredded cheese to enhance the taste and presentation.

Enjoy your delicious and hearty Instant Pot creation!