10+ Hearty & Protein-Packed Instant Pot No-Bean Chili Recipes

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Imagine a cozy gathering where the aroma of chili fills the air, wrapping everyone in a warm embrace. With hearty, protein-packed options like classic beef and spicy turkey, there's something for every palate. These Instant Pot no-bean chili recipes not only promise rich flavors but also offer quick preparation for busy lives. Curious about how to elevate your meals with these satisfying dishes? Let's explore the various recipes that can transform your dinner table.

Key Takeaways

• Explore a variety of proteins including beef, turkey, chicken, and shrimp for hearty no-bean chili recipes.
• Customize spice levels and toppings like cheese, avocado, and cilantro to enhance flavor and presentation.
• Utilize the Instant Pot for quick preparation, with cooking times ranging from 3 to 15 minutes based on the recipe.
• Experiment with unique ingredients like sweet potatoes, quinoa, and pumpkin puree for nutritious variations.
• Store leftovers easily in the refrigerator for up to three days or freeze for future meals, maintaining flavor and quality.

Classic Beef No-Bean Chili

Classic Beef No-Bean Chili is a hearty and flavorful dish that's perfect for those who prefer a bean-free chili experience. Made with tender ground beef, a medley of spices, and rich tomato flavor, this chili is sure to become a family favorite. The Instant Pot makes preparation quick and easy, allowing you to enjoy a delicious homemade meal without all the fuss.

This chili isn't only satisfying but also customizable to suit your taste. You can adjust the spice levels, add your favorite toppings, or even incorporate different types of meat. Whether you're serving it on a chilly evening or for a game day gathering, this Classic Beef No-Bean Chili is sure to impress everyone at the table.

Ingredients:

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, green onions, jalapeños

To prepare your Classic Beef No-Bean Chili in the Instant Pot, start by setting the Instant Pot to the "Sauté" function. Add the ground beef, cooking until browned. Use a wooden spoon to break up the meat into crumbles as it cooks.

Once the beef is browned, add the diced onion, garlic, and bell pepper to the pot. Sauté for another 3-4 minutes until the vegetables are softened.

Next, stir in the crushed tomatoes, tomato paste, beef broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix everything well to combine. Close the lid of the Instant Pot, ensuring the pressure valve is set to "Sealing."

Select the "Manual" or "Pressure Cook" function and set the timer for 15 minutes. Once the cooking cycle is complete, allow for a natural pressure release for about 10 minutes, then carefully switch the valve to "Venting" to release any remaining pressure.

Open the lid, give the chili a good stir, and adjust the seasoning if necessary.

When cooking Classic Beef No-Bean Chili, feel free to experiment with different spices or add-ins to make the dish your own. For a little extra kick, consider adding diced jalapeños or a splash of hot sauce.

This chili can be stored in the refrigerator for up to three days or frozen for future meals, making it a great option for meal prep. Enjoy it with your favorite toppings for a delicious and satisfying meal!

Spicy Turkey No-Bean Chili

Spicy Turkey No-Bean Chili is a delicious and hearty dish that packs a punch with its vibrant flavors and spices. This recipe is perfect for a cozy night in or a gathering with friends, offering a healthier alternative to traditional chili by omitting beans and focusing on lean ground turkey. The combination of spices not only enhances the turkey but also creates a rich, savory base that will satisfy your chili cravings without the added carbs.

The Instant Pot makes this dish incredibly easy to prepare, allowing you to infuse the flavors quickly and efficiently. With minimal hands-on time, you can have a steaming bowl of chili ready in no time. Whether you're serving it with cornbread or topping it with cheese and avocado, this Spicy Turkey No-Bean Chili is sure to become a favorite in your household.

Ingredients:

• 1 lb ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 can (14.5 oz) diced tomatoes (with juices)
• 1 cup chicken broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Olive oil for sautéing
• Optional toppings: shredded cheese, sour cream, avocado, cilantro

To begin, set your Instant Pot to the sauté function and add a splash of olive oil. Once heated, add the diced onion and bell pepper, cooking until softened (about 3-4 minutes). Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Next, add the ground turkey to the pot, breaking it apart with a spoon, and cook until it's browned and cooked through. Season with salt, pepper, chili powder, cumin, smoked paprika, and cayenne pepper.

Once the turkey is fully cooked, pour in the diced tomatoes with their juices and the chicken broth. Stir everything together, ensuring the spices are well distributed. Cancel the sauté function and secure the lid on the Instant Pot. Set to cook on high pressure for 10 minutes.

When the cooking time is up, allow for a natural release for about 5 minutes, then carefully quick release any remaining pressure. Stir well, taste for seasoning, and adjust if necessary before serving with your favorite toppings.

Extra Tips: For an extra depth of flavor, consider adding a teaspoon of cocoa powder or a splash of Worcestershire sauce to your chili. You can also customize the heat level by adjusting the cayenne pepper or adding diced jalapeños. If you have leftovers, this chili tastes even better the next day after the flavors have had time to meld together!

Vegetarian No-Bean Chili With Quinoa

Vegetarian No-Bean Chili With Quinoa is a hearty and nutritious dish that's perfect for anyone looking to enjoy a comforting meal without the use of beans. This chili is packed with flavor thanks to a blend of spices, vegetables, and quinoa, which adds a delightful texture and protein boost. Using an Instant Pot makes the cooking process quick and easy, allowing the flavors to meld beautifully in a fraction of the time it would take on the stovetop.

This recipe isn't only vegetarian but also gluten-free, making it suitable for various dietary preferences. It's a fantastic option for meal prep, as it stores well in the refrigerator and can be easily reheated. Whether you're serving it on a chilly evening or bringing it to a potluck, this Vegetarian No-Bean Chili With Quinoa is sure to be a crowd-pleaser.

Ingredients:

• 1 cup quinoa, rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 zucchini, diced
• 1 cup corn (fresh, frozen, or canned)
• 1 can (14.5 oz) diced tomatoes with juices
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, lime wedges, shredded cheese

To prepare the Vegetarian No-Bean Chili With Quinoa, start by setting your Instant Pot to the sauté function. Heat the olive oil and add the diced onion, cooking until translucent, about 3-4 minutes. Stir in the minced garlic, bell pepper, and zucchini; sauté for another 3 minutes until the vegetables are slightly softened.

Add the quinoa, corn, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine all the ingredients.

Close the lid of the Instant Pot and set it to the manual high-pressure setting for 12 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then perform a quick release for any remaining steam. Open the lid, stir the chili, and adjust seasoning to taste. Serve hot with your choice of toppings.

When preparing this dish, consider adding extra vegetables like carrots or spinach for added nutrition and flavor. You can also adjust the spices according to your preference; if you like it spicier, add some diced jalapeños or a pinch of cayenne pepper. For a creamier texture, stir in some cream cheese or coconut milk right before serving. Enjoy your delicious and healthy vegetarian chili!

Chicken and Sweet Potato No-Bean Chili

Chicken and Sweet Potato No-Bean Chili is a hearty and nutritious dish that's perfect for a cozy dinner or meal prep for the week. This chili is packed with protein from the chicken and fiber from the sweet potatoes, making it both satisfying and healthy. The combination of spices adds a depth of flavor that will leave everyone asking for seconds.

This recipe isn't just easy to prepare but also utilizes the Instant Pot, which means you can have a delicious meal ready in no time. Plus, it's a no-bean chili, making it a great option for those who prefer a bean-free version or are looking to avoid legumes. Gather your ingredients and get ready to enjoy a warm bowl of comfort!

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped (any color)
• 1 can (14.5 oz) diced tomatoes (with juices)
• 2 cups chicken broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Optional toppings: avocado, cilantro, cheese, sour cream

Cooking Instructions:

1. Set your Instant Pot to the sauté mode and add the olive oil. Once the oil is hot, add the chopped onion, bell pepper, and garlic. Sauté for about 3-4 minutes until the vegetables are softened.
2. Add the diced chicken breasts to the pot and cook for an additional 3-5 minutes until the chicken is lightly browned. Stir in the chili powder, cumin, and paprika, ensuring the chicken is well coated with the spices.
3. Next, add the diced sweet potatoes, diced tomatoes, and chicken broth to the Instant Pot. Stir everything together, making sure to scrape up any browned bits from the bottom of the pot.
4. Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes. After the cooking time is up, allow for a natural release for 10 minutes before switching to a quick release to let out any remaining steam.

Extra Tips:

For added depth of flavor, consider marinating the chicken in the spices for an hour or two before cooking. You can also customize the heat level by adding diced jalapeños or a pinch of cayenne pepper if you enjoy spicy chili.

This dish stores well in the refrigerator for up to 4 days, making it a great option for meal prep. Enjoy your Chicken and Sweet Potato No-Bean Chili topped with your favorite garnishes for an extra touch!

Smoky Chipotle No-Bean Chili

If you're looking for a hearty and satisfying chili without the beans, this Smoky Chipotle No-Bean Chili is the perfect dish to warm you up. Packed with rich flavors and a touch of smokiness from chipotle peppers, this recipe is simple to make in your Instant Pot.

Whether you're serving it for a weeknight dinner or as a crowd-pleasing dish for a gathering, this chili is sure to impress.

This no-bean chili isn't only delicious but also versatile. You can easily customize it by adding your favorite vegetables or adjusting the spice level to suit your taste.

With the convenience of the Instant Pot, you can have a comforting bowl of chili ready in no time, making it a great option for busy days.

Ingredients:

• 1 lb ground beef (or turkey)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (red or green)
• 1 can (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 cup beef broth
• 2 chipotle peppers in adobo sauce, chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, green onions, cilantro

Cooking Instructions:

1. Turn the Instant Pot to the "Sauté" mode. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
2. Add the diced onion, bell pepper, and garlic, sautéing until they're softened, about 3-4 minutes.
3. Stir in the diced tomatoes, tomato paste, beef broth, chopped chipotle peppers, cumin, smoked paprika, chili powder, salt, and pepper. Mix well to combine all ingredients.
4. Close the lid of the Instant Pot and set it to "Manual" mode for 15 minutes. Once the cooking time is up, allow for a natural pressure release for about 10 minutes before performing a quick release to let out any remaining steam.

Extra Tips:

To enhance the flavor of your Smoky Chipotle No-Bean Chili, consider letting it sit for a few hours or overnight in the refrigerator before serving. This allows the flavors to meld beautifully.

You can also experiment with different types of ground meat or add extra vegetables like zucchini or corn for added texture.

If you like it spicier, increase the number of chipotle peppers or add a pinch of cayenne pepper. Enjoy your chili with your favorite toppings for a delightful finishing touch!

Tex-Mex No-Bean Chili With Corn

Tex-Mex No-Bean Chili with Corn is a hearty and flavorful dish that comes together quickly in your Instant Pot. Packed with a delightful blend of spices, ground meat, and sweet corn, this chili is perfect for a cozy dinner or a game day gathering. The absence of beans makes it a great option for those looking for a low-carb meal while still enjoying a comforting bowl of chili.

This recipe isn't only easy to prepare but also customizable. You can adjust the level of spiciness according to your taste by adding more or fewer chili spices. Serve it with your favorite toppings, such as shredded cheese, sour cream, or avocado, to elevate the dish even further.

Ingredients:

• 1 lb ground beef (or turkey)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 can (14.5 oz) diced tomatoes
• 1 cup corn (frozen or canned)
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup beef or chicken broth
• 1 tbsp olive oil
• Optional toppings: shredded cheese, sour cream, avocado, cilantro

To prepare the Tex-Mex No-Bean Chili, start by setting your Instant Pot to the sauté function. Add the olive oil and allow it to heat up, then add the diced onion, garlic, and bell pepper. Sauté for about 3-4 minutes until the vegetables are softened.

Next, add the ground beef and cook until browned, breaking it apart with a spatula as it cooks. Drain any excess fat if necessary.

Once the meat is browned, stir in the diced tomatoes, corn, chili powder, cumin, paprika, salt, and black pepper. Pour in the broth and mix everything well.

Close the lid of the Instant Pot and set it to cook on high pressure for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 5 minutes before using the quick release to let out any remaining steam.

Carefully open the lid and give the chili a good stir before serving it hot.

Extra Tips: For an even richer flavor, let the chili sit for a few minutes before serving to allow the spices to meld together. You can also make this chili ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 3 months. Reheat it on the stovetop or in the microwave, and enjoy it as leftovers!

Creamy White Chicken No-Bean Chili

Creamy White Chicken No-Bean Chili is a comforting and flavorful dish that brings together tender chicken, zesty spices, and a rich creamy base, all without the need for beans. This dish is perfect for a cozy weeknight dinner or a gathering with friends, providing a delightful twist on traditional chili.

The Instant Pot makes it easy to whip up this delicious meal in no time, allowing the flavors to meld beautifully while ensuring the chicken remains juicy and tender.

This recipe isn't only quick to prepare but also offers a deliciously creamy texture thanks to the addition of cream cheese and sour cream. The combination of spices elevates the dish, providing just the right amount of warmth without overwhelming the palate.

Serve it with your favorite toppings, such as shredded cheese, cilantro, or avocado, for an extra burst of flavor and color.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken broth
• 1 cup cream cheese, softened
• 1 cup sour cream
• 1 cup corn (frozen or canned)
• Juice of 1 lime
• Fresh cilantro, for garnish

Cooking Instructions:

1. Begin by setting your Instant Pot to the sauté function. Add olive oil and allow it to heat up. Once hot, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute, until fragrant.
2. Next, add the chicken breasts to the pot along with the cumin, chili powder, paprika, salt, and black pepper. Pour in the chicken broth, ensuring the chicken is submerged in the liquid. Close the lid, seal the vent, and set the Instant Pot to cook on high pressure for 10 minutes. After the cooking time is up, allow for a natural pressure release for 10 minutes before manually releasing any remaining pressure.
3. Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot, then add the softened cream cheese, sour cream, corn, and lime juice. Stir well until everything is combined and the cream cheese is fully melted and incorporated. Let it heat through for a few minutes on the sauté setting, then serve hot, garnished with fresh cilantro.

Extra Tips:

For an added depth of flavor, consider marinating the chicken in the spices for an hour or even overnight before cooking.

You can also customize the heat level by adjusting the amount of chili powder or adding diced jalapeños for a spicy kick. If you prefer a thicker chili, simply simmer it on the sauté function for a few extra minutes after mixing in the cream cheese and sour cream.

Enjoy your creamy white chicken no-bean chili with crusty bread or tortilla chips for a complete meal!

Ground Lamb No-Bean Chili With Mediterranean Flavors

Ground Lamb No-Bean Chili With Mediterranean Flavors is a delightful twist on traditional chili, offering a unique flavor profile that's both hearty and aromatic. This dish combines the rich taste of ground lamb with a medley of Mediterranean spices, such as cumin, coriander, and smoked paprika, creating a dish that's perfect for chilly evenings.

The absence of beans keeps the chili light and allows the other ingredients to shine, making it an excellent choice for those following a low-carb or keto diet. Cooking this dish in an Instant Pot not only speeds up the process but also allows the flavors to meld beautifully.

With the convenience of pressure cooking, you can have a warm, comforting bowl of chili ready in no time. This recipe is sure to impress your family and friends, bringing a taste of the Mediterranean to your dinner table.

Ingredients:

• 1 lb ground lamb
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 1 can (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1/2 tsp cinnamon
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 cup chicken or vegetable broth
• Fresh parsley or cilantro for garnish (optional)

Cooking Instructions:

1. Set your Instant Pot to the sauté function and add olive oil. Once heated, add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and diced red bell pepper, cooking for an additional 2-3 minutes until the peppers soften.
2. Add the ground lamb to the pot, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat if necessary. Stir in the diced tomatoes, tomato paste, and all the spices (cumin, smoked paprika, coriander, oregano, cinnamon, salt, and pepper). Pour in the chicken or vegetable broth, and mix well.
3. Close the lid of the Instant Pot, ensuring the valve is set to sealing. Cook on high pressure for 15 minutes. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully switch the valve to venting to release any remaining pressure. Open the lid and give the chili a good stir before serving. Garnish with fresh parsley or cilantro if desired.

Extra Tips:

For an extra layer of flavor, consider adding a splash of red wine or a squeeze of lemon juice just before serving. If you prefer a thicker chili, you can use the sauté function after pressure cooking to simmer the chili for a few minutes until it reaches your desired consistency.

Feel free to adjust the spices according to your taste, and serve with crusty bread or over a bed of cauliflower rice for a complete meal!

Pumpkin and Black Pepper No-Bean Chili

Pumpkin and Black Pepper No-Bean Chili is a unique twist on traditional chili recipes, perfect for those looking for a hearty dish without the beans. This cozy meal combines the rich, earthy flavors of pumpkin with the warming spice of black pepper, creating a comforting bowl that's both nutritious and satisfying. Ideal for chilly evenings, this dish can be prepared quickly and easily in an Instant Pot.

The blend of spices and pumpkin not only enhances the flavor but also adds a vibrant color to the chili. Whether you serve it with cornbread or enjoy it on its own, this chili is sure to become a favorite in your household. Plus, it's a great way to incorporate seasonal ingredients, making it a perfect choice for fall gatherings or weeknight dinners.

Ingredients:

• 1 can (15 oz) pure pumpkin puree
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon olive oil
• Optional toppings: sour cream, chopped cilantro, shredded cheese

To prepare the Pumpkin and Black Pepper No-Bean Chili, begin by setting your Instant Pot to the sauté function. Add the olive oil and let it heat for a minute before adding the diced onion, garlic, and bell pepper. Sauté the vegetables for about 3-4 minutes until they become soft and fragrant.

Stir in the chili powder, cumin, smoked paprika, black pepper, and salt, allowing the spices to toast slightly for an additional minute.

Next, add the pumpkin puree and vegetable broth to the pot, stirring until well combined. Secure the lid on the Instant Pot, ensuring the valve is in the sealing position. Set the pot to cook on high pressure for 10 minutes.

Once the cooking time is complete, carefully perform a quick release of the pressure. After opening the lid, stir the chili and adjust the seasoning if necessary. Serve hot with your choice of toppings.

For best results, use fresh spices to enhance the flavor of your chili. You can also adjust the level of heat by adding diced jalapeños or other chili peppers, depending on your preference. If you want a thicker consistency, allow the chili to simmer on the sauté function for a few extra minutes after pressure cooking.

Enjoy this delightful dish that brings warmth and comfort to your table!

BBQ Pulled Pork No-Bean Chili

This recipe isn't just a meal; it's an experience that brings the warmth of home-cooked goodness to your table.

Whether you're serving it for a family gathering, a game day party, or simply enjoying a quiet night in, this chili will surely impress. It's easy to prepare and can be customized with your favorite toppings for an additional layer of flavor.

Ingredients:

• 2 lbs pulled pork (cooked)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup BBQ sauce (your favorite brand)
• 1 can (14 oz) diced tomatoes (with juice)
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, green onions, cilantro

Cooking Instructions:

1. Start by setting your Instant Pot to the sauté function. Add the diced onion and cook until translucent, about 3-4 minutes.
2. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
3. Once the onions and garlic are ready, add the cooked pulled pork to the pot. Pour in the BBQ sauce, diced tomatoes (with their juice), and chicken broth.
4. Sprinkle the chili powder, smoked paprika, cumin, salt, and pepper over the mixture. Stir everything together until well combined.
5. Close the lid of the Instant Pot and set it to cook on high pressure for 10 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to release any remaining pressure before opening the lid.

Extra Tips:

For an added kick, consider incorporating diced jalapeños or a splash of hot sauce into the chili.

If you prefer a thicker consistency, you can let the chili simmer on the sauté function for a few minutes after cooking to reduce the liquid.

This BBQ Pulled Pork No-Bean Chili pairs wonderfully with cornbread or over rice, so don't hesitate to serve it alongside your favorite sides! Enjoy your delicious creation!

Italian Sausage No-Bean Chili

With the rich taste of Italian sausage as the star ingredient, this chili is packed with protein and will satisfy even the heartiest of appetites. You can serve it with your favorite toppings, such as cheese, sour cream, or fresh herbs for an extra burst of flavor. Let's explore the recipe!

Ingredients:

• 1 pound Italian sausage (mild or spicy, your choice)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup chicken or beef broth
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• Optional toppings: shredded cheese, fresh cilantro, sour cream

Instructions:

1. Start by setting your Instant Pot to the sauté function. Add the Italian sausage, breaking it apart with a spatula as it cooks. Sauté until it's browned and cooked through, which should take about 5-7 minutes. Remove the sausage and set it aside, leaving the drippings in the pot.

2. In the same pot, add the diced onion and bell pepper. Sauté for about 3-4 minutes until they become soft. Add the minced garlic and sauté for an additional minute.

Next, add the browned sausage back into the pot along with the diced tomatoes, tomato paste, broth, chili powder, paprika, cumin, salt, and pepper. Stir everything to combine.

3. Close the lid of the Instant Pot and set it to cook on high pressure for 10 minutes. After the cooking time is complete, allow for a natural release for about 10 minutes before doing a quick release for any remaining pressure. Stir the chili and adjust seasoning as needed. Serve hot with your choice of toppings.

Extra Tips:

When preparing this Italian Sausage No-Bean Chili, feel free to customize the spice level to your liking. If you prefer a milder chili, opt for mild sausage and reduce the amount of chili powder.

On the other hand, if you're a spice lover, consider adding some crushed red pepper flakes or diced jalapeños for an extra kick. Additionally, this chili can be stored in the refrigerator for several days or frozen for future meals, making it a convenient option for busy weeknights. Enjoy!

Cajun Shrimp No-Bean Chili

Cajun Shrimp No-Bean Chili is a delightful twist on the traditional chili, infusing a burst of flavor with a hint of spice. This recipe is perfect for those who want to enjoy a hearty meal without beans. The combination of succulent shrimp, aromatic Cajun seasoning, and vibrant vegetables creates a dish that's both satisfying and easy to prepare.

You can whip this up in your Instant Pot in no time, making it an ideal choice for busy weeknights or a cozy weekend dinner.

This chili isn't just about the shrimp; it's also packed with colorful vegetables that add texture and nutrition. The robust flavors meld beautifully in the Instant Pot, resulting in a dish that's comforting yet exciting. Serve it with a side of cornbread or over a bed of rice for a complete meal that will impress your family and friends.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper (optional, for extra heat)
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Cooking Instructions:

1. Start by setting your Instant Pot to the sauté function. Add the olive oil, and once heated, sauté the diced onion and bell pepper until they're soft, about 3-4 minutes. Add the garlic and sauté for another minute until fragrant.
2. Next, stir in the diced tomatoes, vegetable broth, Cajun seasoning, smoked paprika, and cayenne pepper if using. Mix well and allow the mixture to come to a simmer. Cancel the sauté function.
3. Add the shrimp and season with salt and pepper. Close the lid of the Instant Pot and set it to cook on high pressure for 3 minutes. Once the cooking time is complete, do a quick release of the pressure.
4. Open the lid carefully, stir the chili, and taste for seasoning. Adjust salt and pepper if necessary. Serve hot, garnished with fresh cilantro or parsley.

Extra Tips:

When preparing this Cajun Shrimp No-Bean Chili, feel free to customize the vegetables based on what you have on hand. Zucchini, corn, or even diced carrots can be great additions.

Be cautious with the Cajun seasoning; if you're sensitive to heat, start with a smaller amount and adjust to your taste. This dish stores well in the fridge for a few days, making it a great option for meal prep or leftovers. Enjoy your flavorful creation!

Thai Curry No-Bean Chili

Thai Curry No-Bean Chili is a unique twist on traditional chili, bringing together the bold flavors of Thai cuisine with the comforting essence of chili. This recipe is perfect for those who may be avoiding beans or are simply looking for a new way to enjoy a hearty bowl of chili.

The Instant Pot makes preparation simple and efficient, allowing for a quick and satisfying meal that's sure to please both chili lovers and fans of Thai food alike. With a rich coconut milk base, fragrant spices, and plenty of vegetables, this no-bean chili is both nutritious and delicious.

It's a great option for a weeknight dinner or meal prep, and it pairs beautifully with rice or crusty bread. Let's explore the ingredients and get cooking!

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (red or yellow)
• 1 medium carrot, diced
• 1 medium zucchini, diced
• 1 tablespoon red curry paste (adjust to taste)
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Cooking Instructions:

Start by setting your Instant Pot to the sauté function. Add the olive oil, and once it's hot, add the diced onion, cooking for about 3-4 minutes until it becomes translucent.

Stir in the minced garlic and continue to sauté for another minute until fragrant. Add the bell pepper, carrot, and zucchini, cooking for an additional 3-4 minutes until the vegetables start to soften. Stir in the red curry paste, ensuring it coats the vegetables well.

Next, pour in the coconut milk, diced tomatoes, vegetable broth, soy sauce, and lime juice. Stir everything together until combined. Close the lid of the Instant Pot and set it to cook on high pressure for 10 minutes.

Once the cooking time is complete, let the pressure release naturally for 5 minutes, then perform a quick release for any remaining pressure. Season with salt and pepper to taste, garnish with fresh cilantro, and serve hot.

Extra Tips:

For an added flavor boost, consider adding a teaspoon of ginger or a splash of fish sauce for a more authentic Thai flavor.

You can also customize the vegetables based on your preferences or what you have on hand. If you prefer a spicier chili, feel free to increase the amount of red curry paste or add sliced jalapeños.

This chili is also excellent for meal prep, as the flavors deepen and improve when stored in the fridge for a couple of days!

Greek-Inspired No-Bean Chili

Using an Instant Pot makes this recipe quick and effortless. The pressure cooking method allows the spices to meld beautifully while keeping the ingredients tender. Serve it with a dollop of Greek yogurt and a sprinkle of feta cheese for an authentic touch that elevates the dish even further.

Ingredients:

• 1 lb ground lamb or beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (red or green)
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 cup chicken or vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley or dill, for garnish
• Feta cheese, for serving (optional)
• Greek yogurt, for serving (optional)

Instructions:

1. Set your Instant Pot to the sauté function and add olive oil. Once hot, add the diced onion and garlic, cooking until they become translucent.
2. Then, add the ground lamb or beef, breaking it up with a spoon, and cook until browned. Drain excess fat if necessary.
3. Stir in the bell pepper, zucchini, diced tomatoes (with juice), chicken or vegetable broth, tomato paste, oregano, cumin, smoked paprika, salt, and pepper. Mix well to combine all ingredients.
4. Close the lid and set the Instant Pot to cook on high pressure for 10 minutes. Once cooked, allow for a natural release for about 5 minutes before performing a quick release to let out any remaining pressure.
5. Serve hot, garnished with fresh parsley or dill, and enjoy with feta cheese and Greek yogurt on the side.

Extra Tips:

For added depth of flavor, consider marinating the ground meat with spices a few hours before cooking.

You can also customize the vegetables to your preference or add some chopped spinach for extra nutrition. This chili can be stored in the refrigerator for several days, making it an excellent option for meal prep.

Reheat on the stovetop or in the microwave, and enjoy the leftovers!

Slow-Cooker Style No-Bean Chili in the Instant Pot

When it comes to making a hearty and satisfying chili, the Instant Pot is your best friend. This recipe for Slow-Cooker Style No-Bean Chili allows you to achieve that rich, slow-cooked flavor in a fraction of the time. Packed with spices and a medley of vegetables, this chili is perfect for those who prefer a bean-free version or are looking for a low-carb alternative. With just the right amount of heat and flavor, it will leave everyone wanting seconds!

Using the Instant Pot not only speeds up the cooking process but also enhances the flavors as the pressure infuses all the ingredients beautifully. This recipe is versatile and can be adjusted to suit your taste preferences. Whether served with cornbread, over a bed of rice, or enjoyed on its own, this no-bean chili is sure to become a go-to dish in your household.

Ingredients:

• 1 lb ground beef (or turkey)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 can (6 oz) tomato paste
• 1 cup beef broth (or vegetable broth)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste
• 1 tablespoon olive oil
• Optional toppings: shredded cheese, sour cream, green onions

Cooking Instructions:

Start by setting your Instant Pot to 'Sauté' mode. Add the olive oil and let it heat up. Once hot, add the ground beef, diced onion, and bell pepper. Cook until the meat is browned and the vegetables are softened, about 5-7 minutes, stirring occasionally.

Add the minced garlic and cook for an additional 1 minute until fragrant.

Next, stir in the diced tomatoes, tomato paste, beef broth, chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix everything well to combine.

Secure the lid on the Instant Pot, ensuring the valve is set to 'Sealing.' Set the pot to 'Manual' or 'Pressure Cook' on high for 15 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.

Open the lid carefully, stir the chili, and serve hot with your choice of toppings.

Extra Tips:

For an added depth of flavor, consider browning the meat a little longer during the sautéing step.

If you prefer a thicker chili, you can let it simmer on the 'Sauté' mode for a few more minutes after pressure cooking to reduce the liquid.

Adjust the spices to suit your taste, and don't hesitate to add more vegetables like zucchini or mushrooms for extra nutrition. Enjoy your delicious no-bean chili!

Frequently Asked Questions

Can I Substitute Meat With Plant-Based Protein in These Recipes?

Swapping meat for plant-based protein is like trading a sturdy oak for a vibrant fern; both add unique flavors. You'll get a delicious, hearty dish that's just as satisfying and nutritious. Enjoy experimenting!

How Long Can I Store Leftover No-Bean Chili in the Fridge?

You can store leftover no-bean chili in the fridge for up to four days. Just make sure to cool it down properly before sealing it in an airtight container to maintain freshness and flavor.

What Toppings Pair Well With No-Bean Chili?

Ah, the age-old question of toppings! You can't go wrong with cheese, avocado, or a sprinkle of green onions. If you're feeling daring, add crushed tortilla chips for that fancy crunch. Enjoy your culinary masterpiece!

Is It Possible to Freeze No-Bean Chili for Later Use?

Yes, you can freeze no-bean chili for later use. Just let it cool, transfer it to airtight containers, and store. When you're ready to enjoy it, thaw and reheat for a delicious meal.

Can I Adjust the Spice Level in These Chili Recipes Easily?

You can totally adjust the spice level in chili recipes. Just add more heat with peppers or spices, or tone it down by incorporating dairy. Experiment until you find your perfect flavor balance!