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Instant Pot Beanless Chili Recipe

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Description

Instant Pot Beanless Chili is a hearty and comforting dish that is perfect for the cold winter months. It’s a great way to warm up on a chilly night and is sure to please the whole family. This chili recipe is packed with flavor and is perfect for an easy weeknight meal. It’s made with simple ingredients like ground beef, diced tomatoes, and spices, and is pressure cooked in an Instant Pot for a quick and easy meal. This chili has a rich and savory flavor and is sure to be a hit!

Prep Time

Preparing this chili is easy and only takes about 10 minutes. You’ll need to gather all of your ingredients and measure out the spices before you begin. You’ll also need to brown the ground beef and sauté the onions and peppers in the Instant Pot before adding the remaining ingredients. This is a quick and easy meal to whip up with minimal effort.

Cook Time

Once all of the ingredients are in the Instant Pot, the cooking time for this chili is just 25 minutes. The Instant Pot does all of the work for you and you can just sit back and relax until your meal is ready. This is a great way to get a delicious meal on the table on busy nights.

Ingredients

  • 1 lb. ground beef
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 (15 oz) can diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 2 cups beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Turn on the Instant Pot and select the “Sauté” function.
  2. Add the ground beef to the pot and cook, breaking it up into small pieces, until the beef is browned, about 5 minutes. Use a spoon or spatula to break up the beef as it cooks.
  3. Add the onion and bell pepper to the pot and cook until the vegetables are softened, about 5 minutes.
  4. Stir in the garlic and cook until fragrant, about 1 minute.
  5. Add the diced tomatoes, tomato sauce, beef broth, chili powder, cumin, oregano, salt and pepper to the pot. Stir until everything is combined.
  6. Secure the lid on the Instant Pot and turn the valve to the “Sealing” position.
  7. Select the “Manual” or “Pressure Cook” function and set the timer for 25 minutes at high pressure.
  8. When the cooking time is finished, allow the Instant Pot to naturally release the pressure for 10 minutes. Then turn the valve to the “Venting” position to release any remaining steam.
  9. Carefully open the lid and stir the chili. Serve warm with your favorite toppings.

Equipment

You will need an Instant Pot for this recipe. You will also need measuring cups and spoons for measuring the spices, as well as a wooden spoon or spatula for stirring and breaking up the beef as it cooks.

Notes

This chili can be made with ground turkey or chicken in place of the beef if you prefer. You can also add extra vegetables such as carrots or sweet potatoes if you like. If you like your chili extra spicy, feel free to add extra chili powder or cayenne pepper.

Nutrition: Per Serving

Calories: 468; Total Fat: 16g; Saturated Fat: 6g; Cholesterol: 94mg; Sodium: 695mg; Carbohydrates: 33g; Fiber: 7g; Protein: 39g

Recipe Tips

This chili can be served with a variety of toppings such as sour cream, shredded cheese, diced onions, diced tomatoes, sliced jalapenos, and diced avocado. You can also serve it with a side of cornbread or tortilla chips. This chili can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.


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