Sometimes you need a great “set it and forget it” recipe and this super easy instant pot beef chili delivers. Made with hearty stew meat and a rich tomato base, this bean-free chili is full of flavor and warmth. Grab your favorite chili toppings and cozy up with a bowl.
Making chili in the instant pot is a breeze. The instant pot makes tougher, less expensive cuts of meat super tender and soft with little effort. You can use pre-cut stew meat or cut a chuck roast into smaller chunks, whatever the butcher or freezer provides!
If you’re in a hurry, you can literally dump all the ingredients in the instant pot, set it and forget it (until that timer goes off). But if you have a little more time, searing the beef in the instant pot adds more depth of flavor. Sometimes, getting dinner in the instant pot is a miracle in of itself, you decide if that extra step is worth it.
Like all chili recipes, this instant pot beef chili tastes even better the next day. If you’re looking for postpartum freezer meal prep, this dish handles the freeze-defrost cycle beautifully.
Serve it alongside roasted delicata squash or with a slice of delicious gluten-free corn bread for a heartier meal.
Instant Pot Beef Chili
Equipment
- Instant Pot
Ingredients
- 2 lbs chuck roast or stew meat cut into 1” pieces
- 1 yellow onion diced
- 2 anaheim peppers or bell peppers, diced
- 1 jalapeno seeded, minced
- 2 cloves garlic minced
- 26 oz roasted, diced tomatoes
- 4 oz green chilies mild
- 1 tbsp cumin
- 1½ tbsp Chili powder
- 1 tbsp paprika
- 1/2 tsp coriander
- 2 tsp salt
- 1/4 tsp cinnamon
- 1 bay leaf
- 1 cup frozen corn Optional
Optional Toppings
- cheddar cheese
- green onions
- black olives
- avocado
- cilantro
Instructions
- Turn instant pot to saute function. While IP is heating, sprinkle beef with 1 tsp salt.
- Sear stew meat for 1-2 minutes in hot instant pot, working in batches.
- While beef is cooking, whisk together cumin, chili powder, salt, cinnamon, coriander and paprika. Prep veggies.
- After meat is seared, return all beef to pan and sprinkle with seasoning blend.
- Top with diced peppers, onions, garlic, tomatoes, and bay leaf.
- Place lid on instant pot, and pressure cook on high for 60 minutes. ( I use the stew/meat function, and adjust the time to 60minutes).
- Allow instant pot to naturally release. This should take approximately 15 minutes.
- Remove lid from instant pot and turn to saute function. Stir in frozen corn and allow to simmer for 10-15 minutes.
- Ladel into bowls and serve with your favorite toppings!
