Instant Pot Steak Chili

Hubby got me an Instant Pot for Christmas!!!

I love crockpot meals, but I’m not always great about planning ahead enough to actually have the meal prepared in time for dinner.  The Instant Pot is a game changer!  Now I can prep delicious, homemade meals in a few minutes, and they taste like they’ve been simmering all day!

One of my favorite meals to make in a crockpot is chili, so it only seemed fitting that our inagural meal in the Instant Pot would be a chili.  We decided to step it up a notch and make an Instant Pot Steak Chili for our first attempt.

Once you try this recipe, Instant Pot Steak Chili will be a go-to family meal!

Instant Pot Steak Chili

Heat the vegetable oil in the Instant Pot on sauté mode set to high until the oil shimmers. While the oil heats, sprinkle the beef cubes with 1½ teaspoons salt and 3/4 teaspoon fresh ground black pepper. Add a third of the beef in a loose single layer and sear until well browned on one side, about 3 minutes. (Don’t crowd the pot or the beef will steam, not brown – trust me on this one 🙄 ). Transfer the browned beef to a bowl, add half of the remaining beef to the pot, and sear until browned on one side, about 3 more minutes. Transfer the browned beef to the bowl. Add the rest of the beef to the pot and sear until browned on one side, about 3 more minutes. Transfer the browned beef to the bowl.

Add the onion and garlic to the pot.  Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of beef.  Add the chili powder, cumin, oregano, cocoa powder and brown sugar. Cook for one minute, or until you smell the chili powder toasting, then stir the spices into the onions.

Add the beef broth to the pot, bring to a simmer, and simmer for 1 minute. Scrape the bottom of the pot again to release any browned onions or spices.  Add the beef and any juices in the bowl to the Instant Pot, then stir to coat the beef with the spices. Stir in the beans and chopped green chilies. Spread the diced tomatoes over the top of the stew, but don’t stir.

Lock the lid on the Instant Pot. Cook at high pressure for 12 minutes on “Manual” or “Pressure Cook” mode in your Instant Pot.  Let the pressure come down naturally, about 30 more minutes. (If you’re in a hurry, you can quick release any remaining pressure after 20 minutes.)

Stir and enjoy your own Instant Pot Steak Chili!!

AaronAuthorAaron

Yields6 Servings

 3 lbs chuck roast, trimmed and cut into 3/4-inch cubes
 2 tbsp vegetable oil
 1 large onion, diced
 5 ½ tsp minced garlic
 5 ½ tsp kosher salt
 ¾ tsp fresh ground black pepper
 ¼ cup chili powder
 ½ tsp cayenne powder
 1 tbsp cocoa powder
 1 tbsp dried oregano
 1 tbsp brown sugar
 1 cup beef broth or water
 15 oz can black beans
 15 oz can red kidney beans
 4 oz can chopped green chiles
 2 15 oz can diced tomatoes

1

Heat the vegetable oil in the Instant Pot on sauté mode set to high until the oil shimmers. While the oil heats, sprinkle the beef cubes with 1½ teaspoons salt and 3/4 teaspoon fresh ground black pepper. Add a third of the beef in a loose single layer and sear until well browned on one side, about 3 minutes. (Don’t crowd the pot or the beef will steam, not brown). Transfer the browned beef to a bowl, add half of the remaining beef to the pot, and sear until browned on one side, about 3 more minutes. Transfer the browned beef to the bowl. Add the rest of the beef to the pot and sear until browned on one side, about 3 more minutes. Transfer the browned beef to the bowl.

2

Add the onion and garlic to the pot. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of beef.

3

Add the chili powder, cumin, oregano, cocoa powder and brown sugar. Cook for one minute, or until you smell the chili powder toasting, then stir the spices into the onions.

4

Add the beef broth to the pot, bring to a simmer, and simmer for 1 minute. Scrape the bottom of the pot again to release any browned onions or spices.

5

Add the beef and any juices in the bowl to the Instant Pot, then stir to coat the beef with the spices. Stir in the beans and chopped green chilies. Spread the diced tomatoes over the top of the stew, but don’t stir.

6

Lock the lid on the pressure cooker. Cook at high pressure for 12 minutes on “Manual” or “Pressure Cook” mode in your Instant Pot.

7

Let the pressure come down naturally, about 30 more minutes. (If you’re in a hurry, you can quick release any remaining pressure after 20 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.

Ingredients

 3 lbs chuck roast, trimmed and cut into 3/4-inch cubes
 2 tbsp vegetable oil
 1 large onion, diced
 5 ½ tsp minced garlic
 5 ½ tsp kosher salt
 ¾ tsp fresh ground black pepper
 ¼ cup chili powder
 ½ tsp cayenne powder
 1 tbsp cocoa powder
 1 tbsp dried oregano
 1 tbsp brown sugar
 1 cup beef broth or water
 15 oz can black beans
 15 oz can red kidney beans
 4 oz can chopped green chiles
 2 15 oz can diced tomatoes

Directions

1

Heat the vegetable oil in the Instant Pot on sauté mode set to high until the oil shimmers. While the oil heats, sprinkle the beef cubes with 1½ teaspoons salt and 3/4 teaspoon fresh ground black pepper. Add a third of the beef in a loose single layer and sear until well browned on one side, about 3 minutes. (Don’t crowd the pot or the beef will steam, not brown). Transfer the browned beef to a bowl, add half of the remaining beef to the pot, and sear until browned on one side, about 3 more minutes. Transfer the browned beef to the bowl. Add the rest of the beef to the pot and sear until browned on one side, about 3 more minutes. Transfer the browned beef to the bowl.

2

Add the onion and garlic to the pot. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of beef.

3

Add the chili powder, cumin, oregano, cocoa powder and brown sugar. Cook for one minute, or until you smell the chili powder toasting, then stir the spices into the onions.

4

Add the beef broth to the pot, bring to a simmer, and simmer for 1 minute. Scrape the bottom of the pot again to release any browned onions or spices.

5

Add the beef and any juices in the bowl to the Instant Pot, then stir to coat the beef with the spices. Stir in the beans and chopped green chilies. Spread the diced tomatoes over the top of the stew, but don’t stir.

6

Lock the lid on the pressure cooker. Cook at high pressure for 12 minutes on “Manual” or “Pressure Cook” mode in your Instant Pot.

7

Let the pressure come down naturally, about 30 more minutes. (If you’re in a hurry, you can quick release any remaining pressure after 20 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.

Instant Pot Steak Chili

Tips:

I don’t drain or rinse my beans before using them in soups or chilis.  The additional flavor and thickness that it adds to the final product makes this recipe.  Once you try Instant Pot Steak Chili, you’ll agree!  If you’re more traditional and prefer to drain and rinse your beans, you may need to add additional salt to the recipe.

If you need to thicken the final product, you can combine 1/4 cup water with 2 tbsp cornstarch and whisk the slurry into your chili.

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