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4.96 from 100 votes

Instant Pot Chili (No Beans)

This low carb & keto Instant Pot Chili (No Beans) is super hearty and perfect for the colder months ahead. It cooks for less than 30 minutes, yet tastes like it has been simmering for hours.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Main
Cuisine: American
Servings: 6 people
Calories: 498kcal
Author: Brianna May

Ingredients

  • 1 ½ pounds 80/20 ground beef*
  • 4 slices thick cut bacon diced

Chili Seasoning

  • 3 Tablespoons chili powder
  • 1 Tablespoon smoked paprika*
  • 1 Tablespoon cumin
  • 1 Tablespoon granulated garlic
  • ¾ teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon oregano

Vegetables & Liquid

  • 1 yellow onion diced
  • 1 green bell pepper diced
  • 1 cup beef broth or stock
  • 1 (15 ounce) can crushed tomatoes
  • 1 (15 ounce) can fire roasted diced tomatoes
  • 1 (15 ounce) can yellow corn, optional*
  • 1 (8 ounce) can can plain tomato sauce
  • 1 Tablespoon honey*
  • 1 Tablespoon worcestershire
  • 2 Tablespoons adobo sauce*

Instructions

  • Review all recipe notes and instructions before beginning.
  • Select “Sauté” mode on the Instant Pot. Add the beef and bacon. Sauté until mostly browned.
  • Add the chili powder, smoked paprika, cumin, garlic, salt, pepper, and oregano. Sauté for 1-2 minutes or until fragrant.
  • Add in the onion and bell pepper. Sauté for 1-2 minutes.
  • Stir in the stock, crushed & diced tomatoes, corn, tomato sauce, honey, worcestershire, and adobo sauce.
  • Select “Pressure Cook” & “High”. Set the time to 25 minutes. Quick release (switch the valve to venting) the pressure as soon as the timer goes off.
  • Serve with sour cream, cheese, and corn chips.

Notes

Ground Beef: Swap for ground turkey or a leaner ground beef if desired. 
Smoked Paprika: Be sure to use smoked and not regular. It has a completely different flavor. 
Corn: Omit the corn if desired, but it adds a nice sweetness. 
Honey: Swap for 1 Tablespoon of white or brown sugar. 
Adobo Sauce: This normally comes in a 7 ounce can with chipotle peppers. Remove the peppers and discard or store the in the refrigerator. Measure 2 Tablespoons of adobo sauce to use in the chili. If you are sensitive to spice, you can omit this or only add 1 Tablespoon. If you like super spicy chili, you can add a chopped up chipotle pepper as well. Be careful, as these can be very hot. (Note: I updated this recipe, as a reader noted adding the peppers was too hot.) 
Refrigerator: Store leftover no bean chili in an airtight container in the fridge for 3 days.
Freezer: Allow the leftover low carb chili to cool overnight in the fridge. Portion the chili in airtight containers or bags. Store in the freezer for 2-3 months. 
Stovetop: Follow the recipe as stated through step 4 in a large pot on the stove. Instead of pressure cooking, simmer covered for 3 hours on low. 
Slow cooker/crock-pot: Follow the recipe as stated through step 3 in a large pot on the stove. Add the meat mixture and the rest of the ingredients into the slow cooker. Cook on low for 5-6 hours. 

Nutrition

Calories: 498kcal | Carbohydrates: 23g | Protein: 27g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1193mg | Fiber: 6g | Sugar: 12g