This warming comfort food is packed with flavor and is the star of many summer cook-offs and home cook tastings. To make the best chili, layering of flavors is key. And you no longer have to slow cook over an open fire to obtain that perfection. Instead, you can use a beanless Instant Pot chili recipe to get the same great dish.
The perfect pot of chili for lunch or dinner, family night, or larger gatherings is one you make with the best beanless Instant Pot chili recipe. With the surging popularity of the Instant Pot, there are thousands of recipes available to home cooks, busy families, and even health-conscious meal preppers that used to be labor-intensive and time-consuming.
This beanless Instant Pot Chili will become a quick favorite for any chili lover, but especially those looking for a satisfying low carb meal that even fits nicely into a Whole30, Paleo, or 2B Mindset meal plan. Loaded with veggies, lean protein, and spices, you can’t go wrong.
Plus, with its 10-minute cook time, you can make two batches and freeze one, or put it in meal prep containers to enjoy throughout the week. This satisfying chili can be used to spice up your breakfast omelet, as a quick and healthy lunch, or as a filling and comforting family dinner. It’s pretty close to Instant Pot perfection.
Beanless Instant Pot Chili Ingredients
What goes into a great chili recipe? Most chili recipes use meat as the base. After the meat, you add seasonings and other flavor producers into the mix and let everything blend together into a magical bowl of deliciousness. This recipe is no different.
We will be using ground turkey as the base. From there, things like onions, jalapenos, tomatoes, chili powder, and so much more will also be thrown into the Instant Pot and come out as the best bowl of chili you’ve tasted. The meat of choice will be ground turkey, everything else will be added bonuses.
You can add whatever you would expect in chili if you’d like. However, this recipe will keep things business as usual. You will need celery, carrots, red onions, jalapenos, garlic, bell peppers, cauliflower, and tomatoes. These will help make the chili more filling and add some nutritional value to the dish.
You can’t forget the seasonings, the seasonings will be the most important parts. This recipe keeps things simple but that simplicity allows the flavors to pop. The only seasonings you will need include chili powder, cumin, oregano, and the usual salt and pepper.
Beanless Instant Pot Chili Directions
Add oil to the Instant Pot and set it to Saute. Then add the ground turkey along with a pinch of salt and pepper (optional). Brown the turkey and break up larger pieces with a wooden spoon, for about 5 minutes.
Add the celery, carrots, onion, jalapeno, garlic, peppers, and riced cauliflower. Stir and saute for about 3 minutes.
Add the chili powder, cumin, and oregano and stir to combine all ingredients. Then add the tomatoes. Stir once more. Turn off the saute mode.
Place the lid on the Instant Pot and lock it. Close the pressure valve and set the cooking time manually to 10 minutes.
Once the 10 minutes are up, let the chili release pressure naturally. This part should take no more than 10 minutes. Use the end of a wooden spoon to push the release lever to quick release before removing the lid.
Beanless Instant Pot Chili
- 1 Lb Lean Ground Turkey
- 2 Tbsp Avocado Oil Or olive oil
- 2-3 Celery Stalks Diced
- 1-2 Carrots Chopped (could also use 5-10 baby carrots, sliced)
- 1 Red Onion Diced
- 1 Tbsp Jalapeno Diced small
- 1 Tbsp Garlic Finely chopped
- 2 Bell Peppers Any color
- 1 Cup Riced Cauliflower
- 3 14 oz Cans Diced Tomatoes
- 3 Tbsp Chili Powder
- 1 1/2 Tbsp Cumin
- 1 tsp Oregano
- Salt and Pepper To taste
- Add oil to the Instant Pot and set to Sauté. Then add the ground turkey along with a pinch of salt and pepper (optional). Brown the turkey and break up larger pieces with a wooden spoon, about 5 minutes.
- Add the celery, carrots, onion, jalapeno, garlic, peppers and riced cauliflower. Stir and sauté for about 3 minutes.
- Add the chili powder, cumin, and oregano and stir to combine all ingredients. Then add the tomatoes. Stir once more. Turn off the sauté mode.
- Place the lid on the Instant Pot and lock. Close the pressure valve and set the cooking time manually to 10 minutes.
- Once the 10 minutes are up, let the chili release pressure naturally. This part should take no more than 10 minutes. Use the end of a wooden spoon to push the release lever to quick release before removing the lid.
- Serve and enjoy!
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