This Low Carb No Beans Instant Pot Chili recipe is packed with flavor and easy to make. It's perfect for those looking for a hearty meal without the carbs and is diabetic-friendly. It's also gluten-free and a quick and easy meal prep recipe.
Jump To:
- Instant Pot Recipes
- Why you'll love this low carb no beans instant pot chili recipe
- Main Ingredients Used
- Step by step instructions
- How to make low carb no beans instant pot chili?
- How to serve this low carb chili?
- Top Tip
- Recipe Variations
- Recipe Card
- Storage
- Frequently asked questions
- More low carb dinner recipes
If you like it spicy this one's for you! This is the best low-carb instant post chili you will ever make. Seriously, you will not go back to spending hours on the stove after making this.
I've adapted this chili recipe, omitting beans to reduce carb intake and help manage blood sugar levels. This recipe also inspired me to make this Low Carb White Chicken Chili recipe that is super creamy and full of flavor.
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Instant Pot Recipes
All our low carb instant pot recipes.
Why you'll love this low carb no beans instant pot chili recipe
- Quick and Easy: With the Instant Pot, this chili recipe is a breeze to whip up, perfect for busy weeknights.
- Low Carb: Say goodbye to carb-heavy meals without sacrificing flavor. This recipe is tailored for those watching their carb intake and is keto friendly.
- Packed with Flavor: Despite being low carb, this chili is still bursting with delicious, savory flavors.
- Satisfying and Filling: Enjoy a bowl of this chili for a satisfying and filling meal that will keep you fueled and satisfied for hours.
- Meal Prep Recipe: Easy for portion control and can be stored in individual containers to take with you on the go.
Main Ingredients Used
- Ground Beef: Provides a rich and hearty base for the chili, adding flavor and protein.
- Diced Tomatoes: Adds a tangy and juicy element to the chili, contributing to its overall texture and taste.
- Tomato Paste: Thickens the chili and enhances its tomato flavor, while also adding richness.
- Diced Jalapenos: Adds a spicy kick to the chili, elevating its flavor profile.
- Beef Broth: Provides liquid for the chili and adds depth of flavor, complementing the beef.
- Chili Powder: Provides warmth and spice to the chili, contributing to its overall flavor profile.
- Cumin: Adds a warm and earthy flavor to the chili, enhancing its overall taste.
- Chili Pepper Flakes: Optional for those who enjoy extra heat, adding a spicy kick to the chili.
See the recipe card for the full list of ingredients and quantities
Step by step instructions
How to make low carb no beans instant pot chili?
STEP 1: Set your Instant Pot to Saute mode. Add the olive oil, green pepper and onion into the pot along with a pinch of salt. Cook them until they become soft and translucent, which should take a few minutes.
STEP 2: Add the ground beef and saute it until browned. If you notice any excess liquid accumulating, simply use a spoon to remove it.
STEP 3: Add in the rest of the ingredients and mix, ensuring everything is well combined.
STEP 4: If your Instant Pot has a chili setting, go ahead and select that. If not, choose the manual setting and set the timer for 20 minutes. Once you've done that, close the lid and make sure the vent is set to sealing.
STEP 6: After 20 minutes of pressure cooking, it's time for the quick release. Carefully move the vent to release the pressure, allowing the steam to escape.
STEP 6: Once all the pressure has been released and it's safe to do so, carefully open the lid of your Instant Pot. Your delicious chili is now ready to be enjoyed!
How to serve this low carb chili?
You can top the chili with a variety of ingredients such as shredded cheese, sour cream, diced avocado, chopped green onions, cilantro, or jalapeno slices for added flavor and texture.
Additionally, serve it alongside low carb options like cauliflower rice, salad greens, or keto-friendly cornbread for a complete and satisfying meal.
Top Tip
For extra depth of flavor, try adding a splash of Worcestershire sauce or a tablespoon of unsweetened cocoa powder to your chili before cooking. These secret ingredients can elevate the taste of your dish to a whole new level!
Recipe Variations
- Turkey Chili: Substitute ground turkey for ground beef to reduce the fat content while keeping the protein high.
- Veggie-Packed Chili: Add in diced zucchini, cauliflower florets, and diced bell peppers for extra fiber and nutrients.
- Chicken Chili: Swap out the beef for diced chicken breast or thighs for a lighter alternative with a different flavor profile.
- Seafood Chili: Experiment with seafood options like shrimp, fish, or scallops for a unique twist on traditional chili that's still low carb and packed with protein.
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Recipe Card
Low Carb No Beans Instant Pot Chili
RECIPE VIDEO
Equipment
Ingredients
- 1 tablespoon Olive Oil
- 1 Medium Green Bell Pepper diced
- 1 medium Onion diced
- 1 ½ lbs Ground Beef
- 28 oz Diced Tomatoes Can
- 6 oz Tomato Paste Can
- 1 tablespoon Diced Jalapenos
- 2 cups Beef Broth
- 1 teaspoon dried oregano
- 1 tablespoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 tablespoon Smoked Paprika
- 2 tablespoon chili powder
- 1 tablespoon Minced Garlic
- 1 tablespoon Cumin
- 1 tablespoon Chili Pepper Flakes optional
Instructions
- Set instant pot to Saute and add the olive oil, green pepper and onion with a dash of salt. Saute until soft and translucent.1 tablespoon Olive Oil, 1 Medium Green Bell Pepper, 1 medium Onion, 1 tablespoon Kosher Salt
- Add ground beef and saute until browned. Remove any excess liquid with a spoon1 ½ lbs Ground Beef
- Add remaining ingredients and stir until combined.28 oz Diced Tomatoes, 6 oz Tomato Paste, 1 tablespoon Diced Jalapenos, 2 cups Beef Broth, 1 teaspoon dried oregano, 1 teaspoon Ground Black Pepper, 1 tablespoon Smoked Paprika, 2 tablespoon chili powder, 1 tablespoon Minced Garlic, 1 tablespoon Cumin, 1 tablespoon Chili Pepper Flakes
- Set instant pot to chili or manual if you don't have a chili button, pop the lid on and set to steaming and set the time for 20 minutes
- After 20 minutes hit the quick release to allow it to vent
- Once completely vented, remove the lid and enjoy.
- (Refer to the video instructions if further clarification is needed)
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Storage
To store leftovers, transfer the chili into airtight containers and refrigerate for up to 3-4 days. When reheating, simply heat in the microwave or on the stovetop until warmed through, stirring occasionally to ensure even heating.
Frequently asked questions
Yes, you can freeze the chili in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Yes, you can adapt this recipe for a slow cooker. Simply brown the meat and sauté the vegetables in a skillet before transferring everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until flavors meld together.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Melissa says
Made this tonight and it was amazing. Will be making this again!!
Oscar Chimenti says
Thank you, it's one of my favorite recipes to make.
Patrick says
Just to make sure, if your InstantPot doesn't have a chili setting, you should use manual and set it for 20 minutes with the vent sealed? I have the IP Lux 6-qt.
Oscar Chimenti says
Ah yes, good question. You can use your manual button. The pot does not actually know or sense what's in the pot. It just goes by time. And the food buttons are just preset times/timers. I will update the recipe with this info. Thank you.
Dusti says
Delicious! However, after inputting the ingredients into a recipe nutrition calculator, I found that one cup (the entire pot contained 8 cups total) contained a total of 13 carbs, which was significantly higher than the recipe above states. I will say that the 1/2 cup I allowed myself to eat was absolutely delicious! =) (I followed the recipe to a T, with the exception of leaving out the jalapeños and oregano (I was out).
Oscar Chimenti says
You are correct. I went back to my nutrition calculator and noticed that it was only counting a portion of the 28 oz can of tomatoes rather then the full can. I have updated my nutrition panel. Thanks so much for letting me know.
ihackeddiabetes says
One of my favourite instant pot recipes. Ready in 30 minutes and full of flavour.