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45 minutes

No-Bean Chili with Ground Beef

Steph LoaizaWritten by:
3 Comments
5 from 1 vote
Filled with vegetables, our Instant Pot no-bean chili with ground beef is a hearty, delicious, and a perfect family recipe.
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We are so excited to introduce you to our new Instant Pot no-bean chili with ground beef recipe. Since it is filled with veggies and beef, this is a great low carb recipe that you can enjoy without compromising on flavor! 

I promise you this Instant Pot chili recipe will be on repeat in my kitchen, especially as the fall weather continues to roll in over the next month. After a few bites of this delicious chili recipe, you won’t even remember that you are missing out on the beans, and you were even able to sneak in some extra vegetables for those that don’t love them. 

When you make the chili in the Instant Pot you can skip the wait time to develop all of those wonderful chili flavors and get right to the good stuff. It is a great recipe to feed a crowd or a larger family, but also is wonderful as leftovers too!

A bowl of chili topped with shredded cheese, sour cream, and chopped herbs, accompanied by cornbread on a floral-patterned plate.
A bowl of chili topped with shredded cheese, sour cream, and green onions, served with cornbread. An Instant Pot and more bowls of chili are in the background.

Recipe Ingredient Notes

To make our no-bean chili with ground beef, you need the following ingredients:

  • Olive oil
  • Diced onion
  • Diced red bell pepper
  • Diced green bell pepper
  • Diced celery
  • Minced garlic
  • Lean ground beef
  • Diced tomatoes, undrained
  • Tomato sauce
  • Chile powder
  • Smoked paprika
  • Garlic powder
  • Ground cumin
  • Oregano
  • Granulated sugar
  • Cayenne pepper
  • Salt
  • Pepper
  • Chili toppings

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

Three bowls of chili topped with cheese, sour cream, and herbs are served with squares of cornbread and a dish of butter on a white table.
A ladle filled with chunky beef chili is held over an empty bowl, with cornbread and garnished chili bowls visible in the background.

How to Make Our No-Bean Chili with Ground Beef Recipe

  1. Get out your Instant Pot and let’s get started.
  2. Plug in the Instant Pot and press the SAUTE button. 
  3. Once the screen reads HOT, add in the olive oil. 
  4. After a minute or so, add in the diced onions, red and green bell peppers, celery, and minced garlic to the pot and saute it all together for 3-4 minutes or until the vegetables start to become tender. 
  5. Next, add in the lean ground beef and cook it along with the veggies until it browns all the way. This should take about 5-7 minutes. 
  6. After the meat is cooked, scrape down the bottom of the pan well with a wooden spoon to make sure there are no burnt pieces stuck to the bottom (this could end up turning off the Instant Pot and give you the BURN notice). 
  7. Now, add in the diced tomatoes (the whole can, do not drain the juice), tomato sauce, chile powder, smoked paprika, garlic powder, ground cumin, oregano, granulated sugar, a dash of cayenne pepper, and then sprinkle in some salt and pepper. 
  8. Once everything is in the Instant Pot, place the lid on and lock it into place, making sure the valve is in the SEALING position. 
  9. Next, press the PRESSURE COOK or MANUAL button and set the timer for 12 minutes. COOKING NOTE: Remember that while the meal will cook for 12 minutes, after the Instant Pot comes to pressure, which can take about 10-15 minutes. 
  10. After the Instant Pot timer is done, you can either do a quick release of the pressure or let it sit on warm until you are ready to serve. Just depends on when you need it. 
  11. If you let it sit, the flavors will only get better! 
  12. When you are ready to eat, remove the lid, and then scoop and serve the chili with your favorite toppings and sides. 

Recipe Notes

Paprika and smoked paprika are technically not the same thing, but they can be substituted for one another. MasterClass has a great article about paprika vs. smoked paprika to give you the breakdown of how they are different. But, if you don’t happen to have smoked paprika in your house, feel free to use paprika instead of running to the store for smoked paprika, it will still taste just as wonderful!

You can eat chili plain or doll it up with all the toppings. I prefer it with all the toppings (aka tons of cheese). Some of our favorite toppings to serve with chili include the following: sour cream, shredded cheddar cheese, diced green onions, corn chips, cilantro, and avocado.

A bowl of chili topped with shredded cheese, sour cream, and chopped herbs, with a spoon inside the bowl.
A close-up of a spoonful of soup with ground meat, corn, tomatoes, and herbs held above a white bowl filled with the same soup.

Explore More Delicious Chili Recipes

Explore our collection of delicious, homemade chili recipes that are easy-to-make and freezer-friendly. For more chili inspiration, check out our full list of chili recipes!

A bowl of chili topped with shredded cheese, sour cream, and chopped herbs, served with buttered cornbread on the side and a spoon in the bowl.

No-Bean Chili with Ground Beef Recipe

5 from 1 vote
Filled with vegetables, our Instant Pot no-bean chili with ground beef is a hearty, delicious, and a perfect family recipe.
Serving6 servings
Prep Time 15 minutes
Cook Time 20 minutes
Pressurize Time 10 minutes
Total Time 45 minutes
Save Print Review Pin

Ingredients

  • 1 Tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper , diced
  • 1 rib celery, diced
  • 2 garlic cloves, minced
  • 1 ½ pounds lean ground beef
  • 28 ounces diced tomatoes, undrained, 2 (14 ounce cans)
  • 8 ounces tomato sauce
  • 1 ½ Tablespoons chili powder
  • ½ Tablespoon smoked paprika
  • 2 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon oregano
  • ½ teaspoon granulated sugar
  • dash of cayenne pepper
  • salt and pepper, to taste
  • Favorite chili toppings for serving (sour cream, shredded cheddar cheese, diced green onions, Fritos corn chips)

Equipment

Instructions

  1. Press the SAUTE button on the Instant Pot. When the pot is warm, add oil.
  2. Add in the onion, bell peppers, celery, and garlic. Saute for 3-4 minutes or until vegetables start to turn tender.
  3. Add in the ground beef and cook until it browns (about 5 minutes).
  4. Scrape the bottom of the pot with a wooden spoon to make sure there are no burnt pieces on the bottom of the pot (so that you don't get the "BURN" notice).
  5. Add in the remaining ingredients and place the lid on the Instant Pot.
  6. Press the PRESSURE COOK button and set timer for 12 minutes. Remember that it will take about 10-15 minutes for the pot to come to pressure.
  7. When the timer is done, you can do a quick release of the pressure (or you can let this sit on "Keep Warm" all day long and really let those flavors meld together!).
  8. Remove lid, stir together, and serve with your favorite chili toppings.

Notes

Remember that while the meal will cook for 12 minutes, after the Instant Pot comes to pressure, which can take about 10-15 minutes.
Paprika and smoked paprika are technically not the same thing, but they can be substituted for one another. MasterClass has a great article about paprika vs. smoked paprika to give you the breakdown of how they are different. But, if you don’t happen to have smoked paprika in your house, feel free to use paprika instead of running to the store for smoked paprika, it will still taste just as wonderful!
You can eat chili plain or doll it up with all the toppings. I prefer it with all the toppings (aka tons of cheese). Some of our favorite toppings to serve with chili include the following: sour cream, shredded cheddar cheese, diced green onions, corn chips, cilantro, and avocado.

Nutrition

Calories: 239 kcal · Carbohydrates: 14 g · Protein: 27 g · Fat: 9 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 0.4 g · Cholesterol: 70 mg · Sodium: 305 mg · Potassium: 935 mg · Fiber: 4 g · Sugar: 7 g · Vitamin A: 1904 IU · Vitamin C: 58 mg · Calcium: 81 mg · Iron: 5 mg
Cuisine: American
Cost: $10
Author: Steph Loaiza
Course: Soup
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Questions & Reviews

  1. Ana says:

    I noticed there’s no beef broth/stock or even water in the ingredients compared to similar recipes. Doesn’t it need some type of liquid in order to pressure cook?

  2. Momma Cyd says:

    The tomatoes are not drained, and you have the tomato sauce. You could easily add in beef broth if you feel it needs more liquid.

  3. Ana says:

    Just wanted to say I made it yesterday & it was delicious. You were right, the tomatoes & the tomato sauce were more than enough & I didn’t need to add any additional liquid to it. Thank you!! 🙂5 stars

Steph Loaiza
About The Author:

Steph Loaiza

Steph is recipe developer and bestselling cookbook author. Her advanced degrees in communication shape how she breaks down cooking techniques into simple, reliable steps for millions of home cooks around the world. Her work has been featured by Costco Connection, Women's Health, Taste of Home, and more.
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