Instant Pot Steak Chili
A hearty, beefy, deeply flavorful Instant Pot Steak Chili that requires very minimal time and effort. A delicious dinner is ready in an hour.
Servings: 5 servings
Calories: 226kcal
Ingredients
- 1 teaspoon avocado oil sub: olive oil
- 1 1/2 - 2 pounds stew meat, trimmed of excess fat sub: chuck roast, cut into 1- to 2-inch pieces
- 1 medium onion, diced about 1 1/2 cups
- 1 (14.5-ounce) can diced fire-roasted tomatoes sub: regular diced tomatoes
- 1 (15-ounce) can tomato sauce sub: canned tomato puree
- 1 cup beef broth sub: chicken broth
- 1 (15.5-ounce) can dark red kidney beans, drained and rinsed sub: black beans
- 1 (4-ounce) can green chiles I used mild.
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- Optional for serving: Lime wedges
Instructions
- Turn on the Saute mode and heat 1 teaspoon of oil. Saute the beef until browned on one side, about 3-4 minutes, seasoning lightly with salt and pepper as it cooks.
- Remove the beef to a plate and set aside. Add the onions saute until slightly softened, 3-4 minutes. Add the garlic during the last 30 seconds of cook time.
- Add back in the beef and all the remaining ingredients (except the lime) to the pot and stir. Lock and seal the lid. Cook at high pressure for 30 minutes with a 10-minute natural release.
- Shred the beef in the pot using two forks. Serve and enjoy with lime wedges and your favorite chili toppings.
Video
Notes
- Shortcut Dump-and-Go Method: While you won't get quite as much flavor, it will work to simply dump all the ingredients (except the lime wedges) into the Instant Pot and cook for 30 minutes at high pressure. Then, use a 10-minute natural release, shred the beef, and serve.
- More Topping Ideas: sour cream, shredded cheddar cheese, diced avocado, diced red onion, sliced green onions, cilantro leaves, pickled jalapeños
- I highly suggest shredding the beef instead of leaving it in cubes. It makes the chili thicker and every bite is perfectly balanced with just a little shredded beef.
- Canned Items: Since you’re using some canned items, be sure to read the ingredients. Look for the ones with the fewest and the most recognizable ingredients (i.e. try to avoid additives). Organic versions are usually “cleaner”.
- Cost: All the ingredients cost me $20 at Walmart or about $4/serving (as of 3/1/24).
- Let’s Talk About Beans: Many recipes have you add beans at the end, but we found that the dark kidney beans hold up to the long cook time and get infused with flavor while sitting in the chili all day. Black beans will also work instead, but America’s Test Kitchen noted that the light kidney beans break down more quickly.
- Lime wedges at the end are a must! They lend some acid to the chili at the table that brightens the flavor and accentuates the heat of the spices.
- Stretch This Chili: Add another can of beans to make the chili stretch even further. Could also add another 1/2 pound of stew meat.
- Like It Spicy? Add 1/8 teaspoon cayenne and/or use medium heat green chiles if you like your chili spicy. I tested it this way, and my husband and I really liked it. But it’s definitely got a kick to it that might be too much for children and/or picky eaters.
Nutrition
Serving: 1.5cups | Calories: 226kcal | Carbohydrates: 5g | Protein: 32g | Fat: 8g | Cholesterol: 84mg | Sodium: 776mg | Fiber: 2g | Sugar: 1g