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5 from 77 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 mins
Cook Time35 mins
Total Time40 mins
Course: Main
Cuisine: American
Servings: 6 people
Calories: 498kcal
Author: Brianna May


  • 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
  • 2-4 chipotle peppers chopped, plus remaining adobo sauce*


  • 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, chipotles, 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.


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. 
Chipotle Peppers & Adobo Sauce: These normally come in a 7 ounce can. Remove 2-4 the peppers from the sauce and roughly chop. Discard or store the remaining peppers in the refrigerator. Set the sauce aside and add all of it when the recipe states.
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. 
This chili is not super spicy, but has a little heat. You can leave out the chipotle peppers, but still use the adobo sauce to decrease the heat even more. 
Spicy: Add ½ - 1 teaspoon of cayenne pepper for a spicy chili. Start with less and add to taste.
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. 


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