If you aren’t already aware, the Instant Pot is my kitchen BFF! It makes complete, delicious meals in no time at all, with hardly any effort! I’ve been working on perfecting this Instant Pot Beanless Chili over the past couple weeks, and I finally did it!
I wanted to create a mild, yet flavorful chili, but if spicy is more your thing, feel free to add an extra tablespoon of chili powder, ¼ – ½ teaspoon cayenne powder, and/or some hot sauce to this recipe!
While I haven’t busted my slow cooker out since I got my Instant Pot last year, you could easily make this in a slow cooker as well! For those that don’t know, Instant Pots cook food in a fraction of the time that a slow cooker does, achieving the same, slow cooked taste. It’s seriously been a game changer for me! The Instant Pot that I have also doubles as a slow cooker (and yogurt maker/rice cooker), so I highly recommend getting one for yourself!
If you do only have a slow cooker, you can make this Instant Pot Beanless Chili by simply browning the meat and sautéing the veggies in a separate pan, then add all of the ingredients to your slow cooker and cook on low for 5-6 hours. Either way works great!
Enjoy this simple recipe for my Instant Pot Beanless Chili!
Instant Pot Beanless Chili
- Instant Pot
For the Spice Blend:
For the Chili:
- Turn your Instant Pot on and select the 'Sauté' mode. Add the avocado oil/ghee to the pot and once hot, add the onion. Sauté until the onion begins to soften, about 3-4 minutes. Crumble the ground beef into the pan and sauté until cooked through. Drain any fat from the pot, if needed. Add the garlic and sauté until fragrant, about 30 seconds. Add the spice blend to the pot and give it a really good stir. Add the tomatoes and broth/water and stir once more.
- Seal the lid, turn your Instant Pot off and then select 'Bean/Chili' mode. Once the Instant Pot has finished cooking, manually release the pressure. Top the chili with any or all of the toppings and ENJOY!
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