Looking for a hearty and satisfying no bean chili recipe? Try this easy and delicious Instant Pot chili with ground beef, tomatoes, and spices. It’s paleo, keto, low carb, and Whole30-friendly, too!

A close up image of Instant Pot Ground Beef Chili topped with sliced avocado, diced onions, and chopped cilantro in a black bowl.

The best Whole30 no bean chili!

I know: Folks can be very opinionated about what should or shouldn’t go in a hearty bowl of chili. (For another version that uses chunks of beef stew meat, try the Southwest Cowboy Chili on page 224 of my first cookbook, Nom Nom Paleo: Food for Humans or my Instant Pot Cowboy Chili.) Some of you chili snobs may turn up your nose at this Instant Pot Ground Beef Chili ’cause it includes tomatoes and fish sauce(!), and omits pinto beans, but that’s okay—just call it something else.

No matter if you think it qualifies as chili or not, I love this umami-packed recipe because it hits the spot with my family, and I can whip it together on a weeknight with stuff that’s readily available in my kitchen. Besides, have I ever steered you wrong in the past? I swear, this is the best chili! (Bonus trivia: Henry and I won a chili cook-off way back in college, so either we know our stuff, or we had lots of friends who stuffed the ballot box. But who remembers?)

A collage of the cooking steps to make Instant Pot Ground Beef Chili.

How to cook ground beef chili in a slow cooker/Crock-Pot?

Prefer to make it in a slow cooker/Crock-Pot? Then refer to the instructions below for Instant Pot Ground Beef Chili Recipe, EXCEPT:

  • Do all the sautéing in a pot on the stove before transferring everything to the slow cooker.
  • Set the slow cooker on low and cook for 6-8 hours.

How to cook ground beef chili on the stove top?

To make my Ground Beef Chili on the stovetop, just follow the same instructions as presented in my Instant Pot Ground Beef Chili recipe below, EXCEPT:

  • Instead of using ½ cup chicken broth or bone broth, use 1 cup; and
  • Instead of cooking it under pressure, simmer it in a partially-covered stockpot or Dutch oven over medium-low heat for 1 hour or until the flavors meld.

Ingredients

Ground Beef Chili

  • Avocado oil, ghee, or cooking fat of choice
  • Yellow onion
  • Red or green bell pepper
  • Diamond Crystal kosher salt
  • Tomato paste
  • Garlic cloves
  • Lean ground beef (85% lean, 15% fat): I love ground beef in this recipe because I always some on hand but feel free to use another ground meat of your choice (e.g. ground turkey, ground chicken thighs, ground pork, goat, lamb, elk, bison, etc.), but choose one that isn’t super lean (e.g., 99% fat free)!
  • Chili powder
  • Dried oregano
  • Ground cumin
  • Cayenne pepper (optional): Leave out if you want a super mild chili. You can add some black pepper for a little bit of spice or some smoked paprika for smokiness.
  • Fire-roasted canned diced tomatoes
  • Chicken broth, beef broth, or bone broth
  • Fish sauce: This secret and unusual ingredient adds umami and savoriness to the chili. Trust me!
  • Apple cider vinegar (optional)

Optional toppings

  • Sliced avocado
  • Slivered scallions or green onions
  • Finely diced white onions + minced fresh cilantro
  • Unsweetened coconut yogurt or dairy-free sour cream
  • Lime wedges

How to make Instant Pot no bean Chili

Press the sauté button on the Instant Pot and wait for the metal insert to heat up. Once the insert is hot, add 1 tablespoon of fat and swirl it around. 

The image on the left is a close up of the Instant Pot display panel with a finger pressing the Sauté button. On the right, there is a close up of a bottle of avocado oil being poured into a measuring spoon above an Instant Pot.

As soon as the oil is shimmering, add the onions and bell peppers with a sprinkle of salt.

In the left image, a hand is pushing diced onions and red bell peppers from a wooden cutting board into an open Instant Pot. On the right image, a woman in an apron is sprinkling salt into an open Instant Pot.

Cook for 3 minutes, stirring frequently, until the vegetables are softened.

A close up of diced onions and red bell peppers being sautéed in an open Instant Pot.

Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds. 

There are three images in a collage. In the top left image, a woman is adding two tablespoons of tomato paste into an open Instant Pot. In the image on the bottom left, a pink silicone spatula is pushing some minced garlic from a small plate into an open Instant Pot filled with diced onions, red bell peppers, and tomato paste. In the image on the right, there is an overhead shot of an open Instant Pot with sautéed onions, red bell peppers, tomato paste, and minced garlic.

Add in the ground beef…

A woman is adding ground beef from a plate into an open Instant Pot.

…along with 1 teaspoon Diamond Crystal brand kosher salt. Brown the meat and break it up with a wooden spoon or spatula.

In the image on the left, a hand is sprinkling salt from a measuring spoon onto the Instant Pot Ground Beef Chili. In the image on the right a pink spatula is stirring the contents of Instant Pot ground beef chili.

When most of the ground beef is no longer pink (5 to 7 minutes), stir in the chili powder, oregano, cumin, and cayenne pepper (optional). For a milder chili, you can leave out the cayenne pepper and add some freshly ground black pepper.

A closeup of a woman adding a plate filled with chili powder, oregano, cumin, and cayenne pepper into an open Instant Pot.

Combine well to distribute the fragrant spices.

A close-up of Instant Pot Ground Beef Chili where the beef is browned and is being stirred with a bright pink silicone spatula.

Toss in the drained diced tomatoes, broth, and fish sauce.

Three side by side images of drained diced tomatoes, broth, and fish sauce being added to an open Instant Pot.

Stir everything well, making sure the liquid reaches the bottom of the insert.

An image of Instant Pot Ground Beef Chili right before it is cooked under pressure. The meat is browned and the vegetables are tender.

Lock the lid and cook under high pressure for 15 minutes. (In other words, press the “Manual” or “Pressure Cook” button and set the time for 15 minutes under high pressure.)

In the image on the left, two hands are shown locking the lid on an Instant Pot. In the image on the right, there is a closeup of a finger pressing the Pressure Cook button on an Instant Pot display panel.

When the chili is finished cooking, release the pressure manually if you’re itching to eat it right away. Otherwise, you can let the pressure come down naturally and chow down when you’re ready.

A closeup of a woman turning the pressure release valve on the lid of an Instant Pot. There is a stream of steam escaping from the valve.

Taste the chili and adjust the seasoning if necessary. 

An overhead shot of Instant Pot Ground Beef Chili right after it is down cooking under pressure.

Sprinkle on some extra salt and stir in the apple cider vinegar, if desired. Taste again to see if you need to punch up the flavors.

In the image on the left, a woman in glasses is sprinkling salt into an open Instant Pot. In the image on the right, a hand is shown pouring apple cider vinegar from a measuring spoon into an open Instant Pot.

Ladle up the chili and serve with your favorite chili toppings!

A side view of a black bowl on top of a black plate. The bowl is filled with Instant Pot Ground Beef Chili and topped with sliced avocado, diced white onions, and minced cilantro leaves.

What can you serve it with?

You can always go crazy with the toppings, like adding sliced avocado, white onion, and cilantro. If you’re not paleo, you can sprinkle on some shredded cheddar cheese as well! If you want to add even more protein, you can ladle it over some hotdogs and make some delicious chili dogs. If you want to add some healthy carbs, ladle the chili over baked potatoes or baked sweet potatoes!

How do you store leftovers?

This Instant Pot chili recipe is a fantastic emergency entrée because it freezes so well! This ground beef chili can be kept in a sealed airtight container in the refrigerator for up to 4 days and in the freezer for up to 6 months. It reheats really well on the stovetop, in the microwave, or in the Instant Pot (program for 2 minutes under high pressure). You can eat it as-is, throw it on zoodles, spoon it over some grass-fed hot dogs, stuff it in an omelet—you name it!

A top view of a black bowl on top of a black plate. The bowl is filled with Instant Pot Ground Beef Chili and topped with sliced avocado, diced white onions, and minced cilantro leaves.

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).


PRINTER-FRIENDLY RECIPE CARD

Instant Pot No Bean Chili

4.89 from 44 votes
Prep Time5 minutes
Cook Time30 minutes
Total Time45 minutes
Servings 6 servings

Ingredients  

  • 1 tablespoon avocado oil
  • 1 large yellow onion diced
  • 1 small red bell pepper diced
  • Diamond Crystal kosher salt
  • 2 tablespoons tomato paste
  • 4 garlic cloves minced
  • 2 pounds ground beef 85% lean, 15% fat
  • 3 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • ¼ teaspoon cayenne pepper optional
  • 1 14.5 ounce can fire-roasted diced tomatoes, drained
  • ½ cup chicken broth
  • 2 teaspoons Red Boat fish sauce
  • 1 tablespoon apple cider vinegar optional

Optional toppings:

  • Sliced avocado
  • Sliced scallions
  • Finely diced white onions + minced cilantro
  • Unsweetened coconut yogurt I like Coyo brand the best
  • Lime wedges

Instructions 

  • Press the sauté button on the Instant Pot and wait for the metal insert to heat up. Once the insert is hot, add 1 tablespoon of fat and swirl it around. 
  • As soon as the oil is shimmering, add the onions and bell peppers with a sprinkle of salt. 
  • Cook for 3 minutes, stirring frequently, until the vegetables are softened.
  • Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds. 
  • Add in the ground beef, along with 1 teaspoon Diamond Crystal brand kosher salt. Brown the meat and break it up with a spatula.
  • When most of the ground beef is no longer pink (5 to 7 minutes), stir in the chili powder, oregano, cumin, and cayenne pepper (optional). Combine well to distribute the fragrant spices.
  • Toss in the drained diced tomatoes, broth, and fish sauce. Stir everything well, making sure the liquid reaches the bottom of the insert.
  • Lock the lid and cook under high pressure for 15 minutes. (In other words, press the “Manual” or “Pressure Cook” button and set the time for 15 minutes under high pressure.)
  • When the chili is finished cooking, release the pressure manually if you’re itching to eat it right away. Otherwise, you can let the pressure come down naturally and chow down when you’re ready.
  • Taste the chili and adjust the seasoning if necessary. Sprinkle on some extra salt and stir in the apple cider vinegar, if desired. Taste again to see if you need to punch up the flavors.
  • Ladle up the chili and serve with your favorite toppings, like sliced avocado, white onion, and cilantro!
  • You can store the chili in the fridge for up to 4 days in the fridge or up to 6 months in the freezer.

Video

Notes

This chili is a fantastic emergency entrée to stock in your fridge and freezer. You can eat it as-is, throw it on zoodles, spoon it over some grass-fed hot dogs, stuff it in an omelet—you name it!
STOVETOP VERSION:
To make my Ground Beef Chili on the stovetop, just follow the same instructions as presented in my Instant Pot Ground Beef Chili recipe, EXCEPT:
  • Instead of using ½ cup chicken broth or bone broth, use 1 cup; and
  • Instead of cooking it under pressure, simmer it in a partially-covered stockpot or Dutch oven over medium-low heat for 1 hour or until the flavors meld.
SLOW COOKER VERSION:
Prefer to make it in a slow cooker? Then refer to the instructions in my Instant Pot Ground Beef Chili Recipe, EXCEPT:
  • Do all the sautéing in a pot on the stove before transferring everything to the slow cooker.
  • Set the slow cooker on low and cook for 6-8 hours.

Nutrition

Calories: 445kcal | Carbohydrates: 8g | Protein: 28g | Fat: 34g | Fiber: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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92 Comments

  1. Hello! New Instant Pot owner here. I followed this recipe exactly and it burned the bottom of the pot before reaching pressure. I added more broth, but it still burns. Am I doing something wrong?

  2. Hi! Loving this recipe so far. I doubled it and put it in the crock pot because my instantpot wouldn’t be big enough. What’s the apple cider for? I added a jalapeno, and now it may be a bit too spicy. My bad! Would the apple cider vinegar neutralize it?

  3. Has anyone tried to double this recipe in the IP? Just wondering if it would fit and if you need to increase the time at all? Oh, and I should add that I make an adjustment to the recipe and add 5 cups of broth versus only 1/2 cups of broth to make it more soup like. Not sure if doubling it that way would fit?!

    1. 5 stars
      I know this is old comment. But maybe others have question. I am making now with 3 1/2lbs of ground beef. This is our go to chili recipe. I obviously increase the spices. I always increase garlic/onion/peppers even with regular recipe size (we like heavy garlic and onion), I used 3 cups of bone broth, extra tomato paste (eyeballed to cover onions, garlic, peppers), and 3 14 oz cans of fire roasted diced tomatoes UNDRAINED. It is filed to top of my regular sized instapot. I also do slight change that I brown the meat BEFORE. I do 2 separate batches in instapot. Let it sit. Then saute onion, garlic, peppers, add tomato paste in the pot with some lovely meat juices, add meat back then follow as directed.

  4. after reviewing the recipe and having much experience cooking..few things I adjusted to make it healthier.
    omit all salt, its not needed..fish sauce has over 1000mg of sodium. cut the beef in half, use 1 lb not 2. and double the amount of peppers, or additional veggies. no need to add broth or water, dont drain the tomatoes, use a 22 0z full can undrained.

  5. I make this often and we always love it.
    Tonight I planned to make it but I’m realizing I don’t have any ground meat. I’m thinking of using chicken thighs, and then shredding them when it’s done, to serve over tasted butternut squash. Do you think this would be good? I’m hesitant, but not sure I should be… And we were all hoping for chili for dinner.