Instant Pot Chunky Beef Chili
Instant Pot chunky beef chili is a hearty dish made in the pressure cooker with caramelized stew meat, aromatics, tomatoes, and beans. This crowd-pleasing chili tastes like it's been simmering for hours!
Equipment
- Instant Pot
Ingredients
- 2 lb stew meat Note 1
- 1 medium onion chopped
- 2 stalks celery chopped
- 2 cups low sodium beef broth or water
- 5 garlic cloves minced
- 2 tbsp chili powder
- 1 tbsp cumin
- 3 teaspoons coarse kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 28 ounce can tomato puree Note 2
- 14.4 ounce can fire roasted tomatoes
- 15 ounce can black beans drained and rinsed
- 15 ounce can light kidney beans drained and rinsed
Instructions
To brown the meat:
- Set Instant Pot to “sauté” on high heat.
- Once the Instant Pot display reads “HOT”, add oil and heat it for a minute.
- Working in batches, add beef chunks in one layer and brown the meat on all sides, 3-4 minutes, removing the seared meat onto a clean plate and continuing with the remaining beef.
To sauté the veggies:
- Add chopped onions and celery into the now empty pot. Cook stirring frequently until onions begin to turn translucent, about 3 minutes. Add splash of broth (or water) to the pot and deglaze the bottom of the pan with a wooden spoon. (TIP: You don’t want anything stuck on the bottom, or you’ll get a “BURN” notice and the pot won’t come to pressure.)
- Stir in salt and spices and continue to cook for a minute.
- Then add tomato paste and garlic and saute for another minute.
- Add tomato puree, diced tomatoes and beans. Stir everything well and then add beef chunks with all the juices and broth. Stir everything once again.
To pressure cook:
- Cover the pot, make sure the valve is set to “sealing” and set the Instant Pot for Manual/Pressure Cook for 25 minutes on high. (NOTE: It took about 14 minutes for my Instant Pot to come to pressure.)
- Once the time is up, allow the pressure to release naturally for at least 15 minutes, and then carefully turn the valve to venting. Once the pin drops, carefully open the lid. Taste and adjust the salt if needed and serving with your favorite chili toppings.
Notes
Note 1: You can also use a chuck roast, just cut into 1” cubes and remove any large deposits of fat and discard. Chuck roast is inexpensive and readily available.
Note 2: You can also use a 28 ounce can of diced tomatoes instead of puree if you want even more texture. Put the whole can in, juices and all.
Storing Tips:
- Homemade chili can be stored in the refrigerator for up to 4 days in an airtight container.
- To increase it's shelf life, freeze the chili in a freezer-safe bag or container for up to 6 months.
- For easy thawing, store the chili in shallow containers or laid flat in plastic bags.
- Defrost the frozen chili in the fridge overnight or thaw in hot water, then reheat in a saucepan on low heat or in the microwave.
Nutrition
Calories: 281kcalCarbohydrates: 30gProtein: 30gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 56mgSodium: 1140mgPotassium: 1166mgFiber: 9gSugar: 6gVitamin A: 1109IUVitamin C: 13mgCalcium: 94mgIron: 7mg
* Disclaimer: All nutrition information are estimates only.