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Instant Pot No Bean Chili

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Instant Pot No Bean Chili is a simple, hearty meal that's ready in no time. Made with two types of ground beef and loaded with flavor, you'll never miss the beans in this cozy dish!
Course Main Course
Cuisine American
Keyword chili recipe, instant pot recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 433
Author Gayle

Equipment

  • Instant Pot
  • Measuring Spoons

Ingredients

  • 1 pound  lean ground beef
  • 1 pound ground chuck
  • 1 small white onion diced
  • 1 green bell pepper diced
  • 2 cans (15 ounce) tomato sauce
  • 2 cans (14.5 ounce) diced tomatoes
  • 1 can (6 ounce) tomato paste
  • 5-6 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 1½ teaspoons ground cumin
  • ¾ teaspoons dried oregano
  • ½ teaspoon granulated sugar
  • ⅛ teaspoon cayenne pepper
  • Salt and pepper, to taste

Instructions

  • Set Instant Pot to 'saute' setting. Once the pot is hot, add the ground beef and ground chuck. Brown and crumble beef until no longer pink.
  • Press 'cancel' on the Instant Pot and drain beef. Return ground beef to pot and scrape the bottom of the pot with a spoon to ensure that no browned bit are stuck. This will help ensure that you do not get a 'burn warning.'
  • Add onion, pepper, tomato sauce, diced tomatoes, tomato paste, chili powder, garlic powder, cumin, dried oregano, granulated sugar, cayenne pepper, salt and pepper to Instant Pot. Stir to combine.
  • Cover, place into lock position, and make sure the valve is in the sealing position. Press 'bean/chili button' and cook on high pressure for 15 minutes. If you don't have the 'bean/chili' button, cook on 'manual' for 15 minutes. **Remember that it will take about 15 minutes to come to pressure and then the time will start counting down**
  • When timer goes off, do a natural OR quick release. To do a quick release, turn the valve to the venting position and letting steam release until the pin drops. I like to place a folded kitchen towel over the valve so that it catches the steam.
  • Remove the lid and stir. Chili may be a but liquidy at first, but will thicken up once set. Serve with your favorite toppings, such as shredded cheese and/or sour cream.

Notes

  • This chili recipe was tested and made in a 6 quart Instant Pot.
  • See my tips and tricks for making this Instant Pot No Bean Chili above the recipe box.

Nutrition

Serving: 1serving | Calories: 433kcal | Carbohydrates: 30g | Protein: 36g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 101mg | Sodium: 1820mg | Potassium: 1973mg | Fiber: 9g | Sugar: 18g | Vitamin A: 3641IU | Vitamin C: 52mg | Calcium: 135mg | Iron: 9mg