Meaty, spicy and full of flavor, this awesome Instant Pot chili recipe is a delicious, hearty meal. Loaded with boneless beef chuck, black beans and fresh veggies, this easy recipe can be ready to enjoy in about an hour.
The Instant Pot pressure cooker excels at so many things, and some of my favorite recipes for it are chili recipes. Whether making a vegetarian chili recipe or one that’s loaded with hearty beef chuck, chili can be done in a fraction of the time it takes by traditional means.
What is Instant Pot Beef Chuck Chili?
Beef chuck chili is a simple recipe where we use chunks of beef chuck, such as stew meat, in a traditional chili recipe in place of ground meat. The result is a delicious, full flavor chili recipe with tender chunks of beef which are loaded with flavor. The pressure cooking process makes the whole dish come together in about an hour, compared to an all day event with traditional chili cooking methods. The dish eats more like a beef stew with delicious chili flavors.
The star of the show is, of course, the beef chuck. You can purchase a chuck roast and cut it into chunks and you’re all set to go. Many supermarkets also carry “stew meat”, which is the same thing and the cutting into chunks is already done for you. I like to go that route, as it saves additional prep time. We’ll also need some fresh vegetables including an onion, one or two bell peppers (colors of your choice – I like yellow and red) and a jalapeno pepper. Our seasonings will come from a mixture of chili powder, cumin, oregano, salt and pepper. We’ll use a mixture of canned ingredients to round everything out including tomato paste, Worcestershire sauce, chicken broth, 2 cans of diced tomatoes with green chiles, and a can of black beans.
Chop up the onions and peppers and set aside. With the jalapeno, be sure to remove the seed and the ribs of the pepper. Then cut the chuck roast into chunks of approximately 1 inch in size. You don’t need to be perfect here. You can do smaller chunks if you like. If you’re using store cut stew meat, this step will already be done.
We’ll then use our Instant Pot in sauté mode to brown the meat. This step is important as it brings out so much additional flavor of the meat, as well as locking in the juices and giving the meat the texture we want. It’s best to do this in 2 batches. If you overcrowd the meat it won’t brown properly. Once the meat is browned, set it aside on a plate. With the Instant Pot still in sauté mode, add the diced onions and peppers and sauté for 3-5 minutes. Then press cancel to stop the sauté process
Deglaze the Pot
After we’ve sauteed our meat and veggies, add about ¼ cup of broth to the pot and use a wooden spoon to scrape up any bits stuck to the bottom of the pot. This step is called deglazing. The “stuck on bits” are called fond. There’s a load of flavor in that fond and it becomes an integral part of the flavor profile.
Add Remaining Ingredients
After deglazing the bottom of the pot, we’re ready to add our ingredients together. Pour in the broth first, followed by the meat and Worcestershire sauce. Add all the spices and give it a good stir. Then add the diced tomatoes right on top, followed by the tomato paste and then the beans. Don’t stir at this point. Let it all sit just the way it is. Secure the lid and pressure cook on high for 30 minutes.
When the pressure cooking time is complete, you don’t have to do anything for 15 minutes. The pressure inside the pot will be naturally releasing during this time and the magic of pressure cooking is still occurring. You’ll see the counter on the display counting up at this point. After the 15 minutes, you can quick release the remaining pressure. Carefully remove the lid and gently stir it all together.
Serve and Garnish
After a few minutes, the chili will begin to thicken. You’re then ready to serve this delicious chili with some awesome toppings. Some of my favorite toppings include: green onions, diced red onions, fresh cilantro, jalapeno slices, shredded cheese, sour cream or Greek yogurt.Print