Easy Instant Pot Bison Chili (No Beans)

There’s nothing better than a warm bowl of chili when the weather starts to cool down—especially when you can make the whole thing in the Instant Pot.

This Instant Pot Bison Chili is hearty, flavorful, and packed with ground bison, fire-roasted tomatoes, bell pepper, celery, garlic, and plenty of smoky spices. Instead of traditional beans, this recipe loads up on meat and vegetables, making it a great option if you prefer a no-bean or lower-carbohydrate chili.

It’s also one of my favorite recipes for meal prep because chili is one of those meals that somehow tastes even better the next day. Make a big batch for dinner and you’ll have an easy lunch ready to go for the next few days.

Why Bison?

If you’ve never cooked with ground bison, chili is a great place to start.

Bison has a rich flavor that’s similar to beef, but it’s typically quite lean. It works especially well with bold flavors like chili powder, smoked paprika, garlic, fire-roasted tomatoes, and cayenne pepper.

And because this recipe uses 24 ounces of ground bison, you get a hearty, protein-rich chili without needing to add beans.

Instant Pot Bison Chili

Ingredients

• 2 tablespoons avocado oil

• 1 orange bell pepper, diced

• ½ cup red onion, diced

• ½ cup organic celery, diced

• 5 cloves garlic, minced

• 2 packages ground bison (12 oz each)

• 1 can organic crushed tomatoes (28 oz)

• 1 can organic fire-roasted diced tomatoes (14 oz)

• 2 tablespoons tomato paste

• ½ cup water

• 1 tablespoon smoked paprika

• 4 teaspoons chili powder

• ¼ teaspoon cayenne pepper

• ⅛ teaspoon allspice

• 1 teaspoon sea salt

• ¼ teaspoon black pepper

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• 2 bay leaves

• Fresh chopped parsley, for serving

Directions

1. Prep the ingredients. Dice the onion, celery, bell pepper, and garlic. Place them together in a bowl.

2. Mix the spices. In a small bowl, combine the smoked paprika, chili powder, cayenne pepper, and allspice.

3. Prepare the tomato mixture. In another bowl, combine the crushed tomatoes, fire-roasted diced tomatoes, tomato paste, water, Himalayan salt, black pepper, onion powder, garlic powder, and bay leaves.

4. Sauté the vegetables. Turn the Instant Pot to Sauté and add 1 tablespoon avocado oil. Once it reads Hot, add the onion, celery, bell pepper, and garlic. Sauté for approximately 3 minutes.

5. Brown the bison. Add the remaining 1 tablespoon avocado oil and the ground bison. Sauté for approximately 3 minutes, breaking the meat apart as it cooks.

6. Add the spices. Stir in the spice mixture and continue sautéing for another 3 minutes, or until the bison is completely browned.

7. Add the tomato mixture. Pour the prepared tomato mixture into the Instant Pot and stir everything together.

8. Pressure cook. Press Cancel, secure the lid, and make sure the valve is in the sealed position. Cook on High Pressure for 10 minutes.

9. Naturally release the pressure. When the cooking time is complete, allow the chili to sit for 15 minutes without releasing the pressure. After 15 minutes, carefully release any remaining pressure.

10. Thicken the chili. Remove the lid and turn the Instant Pot back to Sauté. Simmer for approximately 3 minutes, stirring frequently, until the chili reaches your desired consistency.

11. Serve. Remove the bay leaves, ladle the chili into bowls, and top with fresh chopped parsley or your favorite chili toppings.

Add Your Favorite Chili Toppings

One of the best parts of chili is adding your favorite toppings.

Try:

• Sliced avocado

• Fresh cilantro

• Green onions

• Jalapeño

• Dairy-free sour cream

• A squeeze of fresh lime

If you eat dairy, you can also add traditional sour cream or a little shredded cheese.

Adjust the Heat

As written, this recipe uses both chili powder and cayenne pepper, so it has a little kick without being overwhelmingly spicy.

If you prefer a milder chili, reduce or leave out the cayenne pepper. If you love spicy food, add a little extra cayenne, fresh jalapeño, or your favorite hot sauce when serving.

Perfect for Meal Prep

Chili is one of my favorite meals to make ahead because the flavors become even better after everything has had time to sit together.

Divide the leftovers into individual containers and you’ll have an easy protein-rich lunch or dinner ready for the next few days.

You can also freeze individual portions so you have a homemade meal waiting for those nights when you don’t have time—or simply don’t feel like cooking.

💡 Dr. Stephanie’s Tip: Don’t skip the smoked paprika.

Regular paprika won’t give you quite the same flavor. Smoked paprika adds a deeper, slightly smoky taste that works incredibly well with the bison, fire-roasted tomatoes, and chili powder.

And if you have time, make this chili the day before you plan to eat it. Like most chili recipes, I think it tastes even better the next day.

A Cozy No-Bean Chili to Keep on Repeat

You don’t need beans to make a hearty, satisfying bowl of chili.

This Instant Pot Bison Chili combines ground bison, tomatoes, vegetables, garlic, smoked paprika, chili powder, and spices for an easy meal that’s filling, flavorful, and perfect for cooler weather.

It’s naturally gluten-free, easy to customize, and makes plenty of leftovers for busy days.

Looking for more healthy recipes? You’ll find 93 of my favorite gluten-free and dairy-free recipes in my cookbook, with simple meals the whole family can enjoy.

Get your copy here.