This hearty and flavorful chili is made without beans and is loaded with vegetables. The Instant Pot makes this recipe quick and easy. Serve it over baked sweet potatoes, with cornbread, or on its own with your favorite toppings.
Chili is one of the meals that is frequently requested by my kiddos and husband. Believe it or not, I didn’t make chili until we got the Instant Pot, many years ago. I didn’t eat much chili growing up. Back then I didn’t like beans and never knew that beanless chili was a thing. Now that I’m a grown up 😉 I no longer dislike beans, but I prefer my chili to be without them. Instead, I like to fill it up with veggies.
This is my go to meal when I have a lot of things going on in the evening. It’s the best because you don’t have to be home to manually release the pressure or worry that any of the ingredients will overcook like some of the other instant pot recipes. Our favorite way to eat chili is over baked sweet potatoes and topped with cheese. It is also great on its own or served with cornbread.
If we have just a little bit leftover, I like to mix it in to scrambled eggs. My little noshers love this! Because of how easy and convenient this chili is to make, we have it at least once a month… all year round! I hope it finds a way on your meal rotation!
Instant Pot Beef and Veggies Chili
Ingredients
- 1 tablespoon avocado oil or olive oil
- ½ yellow onion diced
- 1 red bell pepper diced
- 4 medium carrots peeled and diced
- 2 garlic cloves minced
- 2 tablespoon tomato paste
- 1 lb ground lean beef*
- 2 ½ tablespoons chili powder
- 1 ½ teaspoons dried oregano
- 2 teaspoons cumin
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper optional
- 14.5 ounces canned diced tomatoes
- ¼ - ½ cup broth chicken, beef, or vegetable optional*
For serving (optional)
- Baked Sweet Potatoes
- Shredded Cheese
- Sour Cream or Greek Yogurt
- Avocado
- Cornbread
Instructions
- Set the Instant Pot to sauté and add the oil. Once the oil has heated, add the onion, red bell pepper, and garlic. Cook for 3-5 minutes, stirring frequently, until the onions are translucent.
- Add the tomato paste cook for 30 seconds, stirring frequently to cover the onion mixture with the tomato paste.
- Add the beef and salt. Brown the meat, breaking it up into pieces as it cooks for 3-5 minutes. * The meat does not need to be cooked all the way, as it will continue to cook while under pressure.
- Stir in the chili powder, oregano, cumin, paprika, cinnamon, and cayenne (if using).
- Add the diced tomatoes, carrots, and broth (if using). Stir to fully combine all the seasoning and liquid.
- Cover and cook on high ‘manual’ heat for 15 minutes.
- Let the pressure release naturally, or if you are in a hurry you can quick 'manually' release the pressure.
- Serve with your favorite sides and toppings.