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Instant Pot Beef Chili

Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 45 mins
Course Main Course

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
  • 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!