Are you on the hunt for a no-bean Instant Pot Chili? If so this Instant Pot chili recipe is perfect for a weekday dinner for the whole family. A pressure cooker chili recipe loaded with tender ground beef, diced tomatoes, chili powder, and more.
Serve your chili up with a side of cornbread, over a bed of rice, or even with a cinnamon roll for dipping. Depending on the region where you live, I have found many eat chili a totally different way! This no bean chili recipe is calling your name and ready for your favorite toppings to pile on top.
While I used a lean ground beef you could always use a ground turkey, ground chicken, or ground pork. Since this is a ground beef site, it is only expected for this pressure cooking dish to reach for beef!
This is a good chili nonetheless of what side of the fence you stand on. My no beans chili is a hit in our household.
Reasons We Love This Instant Pot Chili
- A hearty meal the whole family can enjoy.
- For each bowl of chili pile on your own favorite toppings. Whether it is dipping with tortilla chips, adding cheese, a splash of pickle juice, a dollop of sour cream, etc.
- Simple ingredients for a great recipe that can be thrown together in no time.
- Since you use high pressure for cooking you infuse all the flavors in a fraction of the time compared to a slow cooker or stovetop method.
- A low-carb chili recipe since this is a beanless chili recipe. Great for a low carb diet or keto diet.
- Tastes even better the next day!
- Easy prep and hands-off cooking for busy weeknight or weekends when you don’t want to hover over the stove cooking.
Ground Beef – I used a 90/10 lean ground beef. This makes the perfect chili as it won’t have all the extra grease. Just drain off the grease before you move to the next step depending on how much grease and excess fat is in your pressure cooker.
Onion – Dice up a small yellow onion or white onion for this recipe. It enhances all the flavors.
Tomatoes – I used crushed tomatoes, a can of Rotel, and tomato paste. The combination of the tomatoes is a great balance of flavor. Rotel is diced tomatoes with green chilies added in. It helps elevate the flavor of the ground meat and tomatoes.
Spices – Ground cumin, chili powder, and curry powder are what I used along with salt and pepper to season at the end.
Beef Broth – For the liquid I opted for beef broth to richen up the chili. It is going to really deepen the flavor.
Expert Tip: Use this ground beef chopper for breaking up the ground beef. I use this in all my recipes, it is such a handy tool!
Variations To Recipe
- Finely dice up some green pepper to add to the diced onion. It will add more flavor to the dish. While I prefer green bell pepper you can use any color of bell peppers.
- If you like spice add 1/4-1/2 teaspoon of cayenne pepper.
- If you want beans add in a can of kidney beans, black beans, or pinto beans to mix in with the meat mixture.
- Top the chili with some green onions and shredded cheddar cheese for added flavor.
- Add a splash of olive oil when frying up the ground beef to ensure it doesn’t stick, I recommend the meat chopper tool or a wooden spoon for scraping the bottom of the pot.
- If you use turkey or chicken swap the beef broth with chicken broth. It will make the turkey chili taste better.
How to Make
Full steps on how to make Instant Pot chili is featured at the bottom of the post. This is a quick walk-through for readers.
- Turn the Instant Pot to saute and add in the ground hamburger and diced onions.
- Chop up the ground chuck and cook the onions until the meat is no longer pink. Drain off excess grease and fat.
- Next add in the tomatoes and all the spices along with the beef broth.
- Mix well and then place the lid in the sealing position.
- Turn the Instant Pot on to the chili/bean button and pressure cooker for 12 minutes. Allow for a natural release of pressure once the time is up.
- Open the lid, and stir the chili. If you want a thicker chili turn the saute mode on, and allow it to cook for about 5 minutes. Stir often to prevent burning.
Fridge: Refrigerate any leftovers you do not plan to eat. Just store it in a sealed container in the fridge. The chili will last for about 3 days or so in the fridge. To reheat you can warm up using the saute setting on your Instant Pot, microwave, or heat on the stove top.
Freeze: You can also freeze any leftovers in a freezer airtight container or freezer bag. Freeze for 3-4 months. Then thaw in the fridge overnight for a slow thaw, or defrost and use right away.
Yes, you need to brown your meat using the saute feature before you pressure cook the chili. If you have leftover beef that is pre-cooked then toss it right in and add the remaining ingredients and begin pressure cooking.
Instant Pots need liquid (at least 1/2-1 cup) to come to pressure and actually pressure cook. This is a thinner chili, but after it cooks turning back to saute will cook off excess liquid.
Have you tried the recipe? If so, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below or drop a comment. Also stay in touch with me through social media by following me on Facebook, Pinterest.
- 1 pound 90/10 ground hamburger
- 1 small onion diced
- 10 ounces rotel tomatoes
- 28 ounces crushed tomatoes or diced
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1 tablespoon curry powder
- 28 ounces beef broth
- 6 ounces tomato paste optional
- Turn the Instant Pot on to Saute mode. Add in hamburger and onion, cooking through.
- Add the tomatoes, cumin, chili powder, curry powder and beef broth to the Instant Pot.
- Without stirring, add the lid to the Instant Pot, ensuring the valve is set to the
- Turn the Instant Pot on by hitting the CHILI/BEAN BUTTON and adjusting the time to
set to 12 minutes. Allow the Instant Pot to cook and release naturally. Once there is no more steam you can set the valve to release.
- If the chili isn't as thick as you'd like, add in the tomato paste and stir to ensure the tomato paste breaks down and heats through. Or turn on saute and cook for 5-10 minutes to cook off excess liquid.
- Serve and enjoy!