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–+ servings
No bean chili being served in a bowl with lime and avocado.
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5 from 1 vote

Instant Pot Chili No Beans

This Instant Pot No Bean Chili is packed with a combination of lean ground beef, vibrant veggies, and a kick of spices that will make any day feel like a special occasion. It's an easy, comforting, one-pot wonder that you can just set in your Instant Pot and let it do all the magic.
Prep Time10 minutes
Cook Time10 minutes
Rest Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 272kcal
Author: Rachel Oostdyk

Equipment

  • Instant pot

Ingredients

  • 1 ½ tbsp olive oil divided
  • ½ cup onion diced
  • 1 red bell pepper diced
  • ½ cup celery diced
  • 1 garlic clove minced
  • 1 lb grass-fed lean ground beef
  • 1 tbsp chili powder
  • 1 tbsp smoked paprika
  • ¼ tsp cayenne pepper
  • 1 14oz can fire-roasted diced tomatoes
  • 1 14oz can crushed tomatoes
  • ½ cup beef broth
  • 2 tbsp tomato paste
  • pinch of sea salt
  • 2 bay leaves
  • ¼ cup parsley chopped

Instructions

  • Pour 1 tablespoon of oil into the Instant Pot and turn to sauté mode. Add the onion, pepper, celery, and garlic and sauté until they begin to soften about 3 to 4 minutes.
  • Add the remaining oil and lean ground beef. Cook until it begins to turn brown, about 3-4 minutes. Drain any excess fat.
  • Add the seasonings and cook until the beef is browned and crumbled about 3-4 additional minutes.
  • Add the remaining ingredients to the pot, and mix well until combined. Cover with the Instant Pot lid and turn the knob to sealing. Set to cook on manual mode at high pressure for 10 minutes.
  • After its finished cooking, allow the steam to release naturally. Until the pin drops down to indicate it is fully released.
  • Remove the lid and turn on the sauté feature. Cook for another 3-4 minutes, stirring constantly to prevent burning until the chili thickens up a bit.
  • Add the chopped parsley and serve warm.

Notes

  • When you’re ready to cook, layer your ingredients with the beef and sautéed veggies at the bottom, then the tomatoes and broth on top. This helps prevent the Instant Pot from showing a “burn” error.
  • After your chili has finished cooking, be sure to let the Instant Pot naturally release the pressure. This ensures the flavors are well melded together and also avoids any foam potentially spurting from the steam release valve.
  • Consider making a double batch and freezing half for an easy, reheat-able meal in the future. 

Nutrition

Calories: 272kcal | Carbohydrates: 26g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 43mg | Sodium: 1110mg | Potassium: 509mg | Fiber: 6g | Sugar: 14g