Instant Pot Steak Chili
Ingredients
- 3 lbchuck roast
- 1 ½ tspfine sea salt
- ¾ tspfresh ground black pepper
- 2 tbspvegetable oil
- 1 largeonion
- 3 clovegarlic
- 2jalapeño peppers
- ¼ cchili powder
- 2 tbspground cumin
- 1 tbsporegano
- 1 tbspbrown sugar
- 1 cbeef broth or water
homemade is best, but expensive
- 15-ounce can black beans
- 4-ounce can chopped green chiles
- 28-ounce can petite diced tomatoes
- ½ tspfine sea salt
depending on the beef broth
- ¼ cwater
- 2 tbspcornstarch
- shredded cheddar cheese
- diced scallions
- sour cream
Directions
- 1
Heat the vegetable oil in the Instant Pot over Sauté mode set to high until the oil shimmers (medium-high heat in a stovetop pressure cooker). 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, garlic, and jalapeño to the pot, and sprinkle with 1/2 teaspoon salt. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of beef. Make a hole in the middle of the onions and add the chili powder, cumin, oregano, 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.
- 3
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 black beans, chopped green chilies, and diced tomatoes.
- 4
Lock the lid on the pressure cooker. Cook at high pressure for 12 minutes in an electric pressure cooker (“Manual” or “Pressure Cook” mode in an Instant Pot), or for 10 minutes in a stovetop PC. Let the pressure come down naturally, about 30 more minutes. (If you’re in a hurry, you can quick release any remaining pressure after 15 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.
- 5
If you used store-bought beef broth, add ½ teaspoon of fine sea salt; if you used homemade beef broth or water, add 1½ teaspoons of fine sea salt. Whisk the water into the cornstarch to make a cornstarch slurry, and then stir the slurry into the chili to thicken. Serve and enjoy!
Instant Pot Steak Chili
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About this Recipe
Craving a hearty, flavor-packed chili but short on time? Our Instant Pot Steak Chili is your ultimate weeknight dinner hero! This incredible pressure cooker steak chili takes tender, bite-sized cubes of rich chuck roast and transforms them into a savory masterpiece in about an hour. Forget simmering for hours on the stovetop; your Instant Pot does all the heavy lifting, delivering deep, robust flavors that taste like they’ve slow-cooked all day. We've adapted this recipe for speed without sacrificing an ounce of deliciousness, combining succulent beef with a dynamic blend of chili powder, cumin, and oregano.
This isn't just any chili; it's a gourmet experience made accessible. The chuck roast, cut into perfect 3/4-inch cubes, becomes incredibly tender under pressure, soaking up all the aromatic spices and savory beef broth. The addition of diced jalapeños and green chiles provides a perfect gentle warmth, balanced by a hint of brown sugar and the bright acidity of petite diced tomatoes. It’s a complete, satisfying meal in a bowl, perfect for a cozy evening or a satisfying game day feast.
Tips for the Perfect Pot
- Sear for Flavor: Don't skip browning the beef and sautéing the aromatics. This crucial step builds incredible depth and flavor layers for your chili.
- Spice It Up (or Down): Love heat? Leave some seeds in your jalapeños. Prefer a milder chili? Remove all seeds and membranes, or use fewer peppers.
- Toppings Galore: Elevate your chili with classic toppings like shredded cheddar cheese, cool sour cream, and fresh diced scallions. A dollop of guacamole, a sprinkle of fresh cilantro, or some crushed tortilla chips would also be fantastic!