Name: Instant Pot Chili
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tablespoons chili powder; 2 teaspoons dried oregano; 2 teaspoons ground cumin; 1 1/2 teaspoons smoked paprika; 1 teaspoon sea salt; 1/2 teaspoon black pepper; 1 tablespoon avocado oil or ghee; 1 small red onion, diced; 1 green bell pepper, diced; 2 medium carrots, diced; 1 pound ground beef; 3 cloves garlic, minced; 28 ounces diced tomatoes; 1/4 cup beef broth ((water will work as a substitute as well)); corn tortilla chips, Siete grain-free tortilla chips or plantain chips; sour cream ((or use my dairy-free sour cream in my eBook)); shredded cheese; avocado; chopped green onion or cilantro; chopped onion; lime wedges

This Instant Pot chili is a delicious combination of beef, veggies, tomatoes and spices, all simmered together in a pressure cooker until it’s perfectly rich and hearty. An easy, quick way to make classic no bean chili! So satisfying and packed with protein, nothing beats a comforting bowl of chili!

Welcome to the best Instant Pot chili ever, which also happens to be the easiest to make! This chili cooks in just 15 minutes in your Instant Pot, and I’ve also included slow cooker & stovetop directions as well.

I always make a double batch as leftovers are truly the BEST. The flavors deepen more as this dish has time to sit, and having this for brunch with an egg on top & some corn or Siete grain-free chips is always a great idea.

How Do You Make Instant Pot Chili?

To make Instant Pot chili, start by sautéing the onion, pepper and carrots. After the veggies are softened, add the ground beef and sauté until cooked through. Drain any fat, if needed and then 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 ‘manual’ mode. Press the “-“ until the screen says 15 minutes.

Once the Instant Pot has finished cooking, manually release the pressure. Top the chili with any toppings of your choice and ENJOY!

Instant Pot Chili Tips:

To make things even easier, you can whip up the spice blend ahead of time and just add it to the pan once you’re cooking. I’m ALL about time-saving shortcuts!
If you’re able to find them, I also highly recommend using fire roasted diced tomatoes as they add in even more flavor. I personally use Whole Foods 365 brand, but any 28oz can will do.
To some, chili just isn’t chili without the beans. While I tolerate beans just fine these days, I’m not a huge fan of them anymore. Without adding beans, this chili is totally Whole30 compliant, but if beans are your thing, feel free to add them in! It’ll bulk up the recipe as well.
I load this up with even more veggies, simply stir in some greens just before serving.
This is a mild, yet super flavorful chili. If spicy is more your thing, feel free to add an extra tablespoon of chili powder, ¼ – ½ teaspoon cayenne pepper, and/or some hot sauce!

Serving Options:

Serve the beef chili with your favorite toppings of sour cream, cheddar cheese, crushed tortilla chips, avocado, fresh cilantro or green onion.
To change things up, try serving this chili over a halved and pitted avocado or baked white or sweet potato.
Serve for breakfast with a fried egg over the top. So good!

Storage Suggestions:

This beef chili will keep well in the fridge for several days. Any longer than that and I would suggest freezing the chili. Beef chili freezes beautifully. Cool chili completely and store in an air-tight container up to 3 months. Thaw in the refrigerator overnight and reheat on the stove top or microwave.

This no-fuss Instant Pot chili recipe makes the perfect family dinner for busy weeknights. It seriously tastes like it’s been simmering all day. You’ll want to make this one again and again!

More Delicious Instant Pot Recipes

Instant Pot Balsamic Chicken

Chicken Teriyaki in the Instant Pot

Chicken Pot Pie Soup in the Instant Pot

I hope you enjoy this Instant Pot chili recipe as much as I do! If you give this recipe a try, be sure to comment below and let me know how it turned out for you. Also, I would love to see your creations on Instagram. Be sure to tag me @livinglovingpaleo!

Instant Pot Chili

5 from 1 vote

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings

Equipment

Instant Pot
Slow Cooker
Stovetop

Ingredients

For the Spice Blend:

2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1 teaspoon sea salt
1/2 teaspoon black pepper

For the Chili:

1 tablespoon avocado oil or ghee
1 small red onion, diced
1 green bell pepper, diced
2 medium carrots, diced
1 pound ground beef
3 cloves garlic, minced
28 ounces diced tomatoes
1/4 cup beef broth (water will work as a substitute as well)

Toppings (all optional):

corn tortilla chips, Siete grain-free tortilla chips or plantain chips
sour cream (or use my dairy-free sour cream in my eBook)
shredded cheese
avocado
chopped green onion or cilantro
chopped onion
lime wedges

Instructions

Instant Pot Directions:

Turn your Instant Pot on and select the 'Sauté' mode. Add the avocado oil/ghee to the pot and once hot, add the onion, pepper and carrots. Sauté until the onion, pepper and carrots begins to soften, about 3-4 minutes. Crumble the ground beef into the pot and sauté until cooked through. Drain any fat, 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 'manual' mode. Press the "-" until the screen says 15 minutes.
Once the Instant Pot has finished cooking, manually release the pressure. Top the chili with any toppings of your choice and ENJOY!

Slow Cooker Directions:

Melt the avocado oil/ghee in a medium-size pot over medium heat. Once melted, add the add the onion, pepper and carrots and then sauté until they begin to soften, about 3-4 minutes. Crumble the ground beef into the pot and sauté until cooked through. Drain any fat, 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.
Transfer the meat & veggie mixture to your slow cooker. Add the spice blend and give it a really good stir. Add the tomatoes and broth/water and stir once more.
Cover your slow cooker and cook on low for 4-6 hours. Top the chili with any toppings of your choice and ENJOY!

Stovetop Directions:

Melt the avocado oil/ghee in a medium-size pot over medium heat. Once melted, add the add the onion, pepper and carrots and then sauté until they begin to soften, about 3-4 minutes. Crumble the ground beef into the pot and sauté until cooked through. Drain any fat, 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.
Reduce the heat and simmer the chili for at least 30 minutes, stirring occasionally. If you're in a rush to get this meal on the table fast, no worries, you can serve it up right away! Just know that the flavors deepen with time.
Top the chili with any toppings of your choice and ENJOY!

Notes

This is a mild, yet super flavorful chili. If spicy is more your thing, feel free to add an extra tablespoon of chili powder, ¼ - ½ teaspoon cayenne pepper, and/or some hot sauce!

Tried this recipe?Let us know how it was!

Pin This For Later:

Disclaimer: This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!