Instant Pot Steak Chili Recipe
For any hungry meat eater who wants to craft a meal that will satisfy their carnivorous taste buds in less than an hour, this is the steak-based chili for you. The preparation takes only 15 minutes, while the cooking time is only 15 minutes more. That's it. You can have delicious, comforting, homemade chili on the table in only 30 minutes. Best of all? This dish serves eight people, making it perfect for family get-togethers and dinner parties. But we don't blame you if you don't want to share.
Recipe developer Kristen Carli has once again combined simplicity with culinary genius and delivered a hearty meal that'll feed a hungry family. This Instant Pot steak chili recipe might appear to be ideal for colder temperatures, yet after diving into one bowl of chili, you'll understand how this dish can easily become a year-round favorite. That's especially true when it's topped with shredded cheddar cheese and sour cream.
So be sure to get your Instant Pot handy. It's chili time!
Gather the ingredients for Instant Pot steak chili
To make this Instant Pot steak chili recipe, you'll need olive oil, chuck roast, diced yellow onion, minced garlic, a can of black beans, a can of crushed tomatoes, and a can of green chiles. You'll also need chili powder, ground cumin, salt, and pepper. And, of course, don't forget to hit up your dairy aisle for sour cream and shredded cheddar cheese for your toppers.
If you haven't already, you'll want to take this time to dice a yellow onion and make sure the garlic is minced (unless you buy them already prepared, that is).
Prepare the chuck roast
You'll start by setting your Instant Pot to its sauté setting and then adding 1 tablespoon of olive oil into the pot. Once the Instant Pot is set and coming up to heat, cut the chuck roast into one-inch pieces. Once cut to the proper length, you'll toss the chuck roast into the Instant Pot, allowing the hot oil to sear the meat on each side.
Once the sides of the meat no longer appear pink, they're ready to be removed from the Instant Pot and set them aside. It's true that the meat will not be fully cooked at this point, but remember that it will continue to cook under pressure when it's reintroduced to the Instant Pot later in this process.
Add the rest of the ingredients to the pot
Once the chuck roast has been removed from the Instant Pot, you'll continue to cook the ingredients. First, add the onions and garlic to the pot at this time. You'll then sauté these ingredients for about one minute to develop their flavor. These aromatics will soften and become highly fragrant as they cook.
Next, add the beans, tomatoes, chiles, chili powder, cumin, salt, and pepper to the Instant Pot. This is when you'll also return the meat to the pot. Stir to combine these ingredients as they continue to cook.
Continue to cook in the Instant Pot
Once your mixture is stirred and pleasantly filling your home with all the right smells, you'll then close the lid and close the valve to sealing. Turn on the Instant Pot's "pressure cook" setting and let it run its course for 15 minutes. Once that's done, allow the steam valve to release its pressure on its own.
It's important to allow the Instant Pot to naturally release the steam valve and make sure you're not in its path, just to ensure that you won't encounter any boiling hot steam as it escapes. "When using an Instant Pot, always be careful of the steam valve," Carli said. "When you naturally release, this will release over a period of 15 minutes."
Assemble the Instant Pot steak chili
After the 15 minutes on the Pressure Cook setting have passed and you've allowed the steam valve to release naturally, the Instant Pot steak chili is finished and ready to eat. Well, almost. Before you serve it, don't forget to top the chili with sour cream and shredded cheddar cheese, along with any other toppings you prefer. If you prefer, you can set these ingredients to the side and use them as topping options for each bowl. That way, you're allowing each person who's embarking on this chili flavor journey to choose their own adventure, flavor-wise.
Once you've added the toppings, the chili is ready to serve. Enjoy!
- 1 tablespoon olive oil
- 2 ½ pounds chuck roast
- ½ yellow onion, diced
- 1 tablespoon minced garlic
- 15 ounce can black beans
- 28 ounce can crushed tomatoes
- 4 ounce can green chiles
- ¼ cup chili powder
- 2 tablespoons ground cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- Sour cream, for serving
- Shredded cheddar cheese, for serving
- Set the Instant Pot to the sauté setting. Add oil.
- Cut the chuck roast into one-inch pieces.
- Add meat to pot and sear on each side. Remove the meat from the Instant Pot after the sides of the meat no longer appear pink and set aside.
- Add the onion and garlic to the Instant Pot. Sauté for about one minute.
- Add beans, tomatoes, chiles, chili powder, cumin, salt, and pepper. Return the meat to the Instant Pot. Stir to combine.
- Close the lid and close the valve to sealing. Turn on the "pressure cook" setting for 15 minutes.
- Allow the Instant Pot to naturally release the steam valve after cooking is done.
- Top with sour cream and shredded cheddar cheese for serving.
| Calories per Serving | 326 |
| Total Fat | 12.2 g |
| Saturated Fat | 4.3 g |
| Trans Fat | 0.4 g |
| Cholesterol | 95.3 mg |
| Total Carbohydrates | 20.7 g |
| Dietary Fiber | 7.5 g |
| Total Sugars | 5.2 g |
| Sodium | 767.2 mg |
| Protein | 36.8 g |
