Instant Pot Chili
If you're craving a hearty, flavorful, and time-saving meal, look no further than this Instant Pot chili recipe! In this recipe, I'll show you how to make a mouthwatering bowl of chili that's not only quick and easy but also packed with a delightful medley of spices, sirloin steak, and beans. With your trusty Instant Pot, you'll whip up this comforting classic in no time, making it the perfect dish for busy weeknights or cozy gatherings. So, fire up your Instant Pot, gather your ingredients, and get ready to savor the ultimate chili experience. Let's dive into this spicy, savory delight!
Servings: 8
Ingredients
- 2 lbs. Sirloin steak cut into 1-inch cubes
- ¼ C extra virgin olive oil
- ½ lb. ground beef
- 1 large onion diced
- 2 small or 1 large poblano pepper diced
- 1 green bell pepper diced
- 1, 12- ounce beer I used Guiness
- 2 15- ounce cans pinto beans drained and rinsed
- 1, 28- ounce can fire roasted diced tomatoes
- ¼ C chili powder
- 2 T ground cumin
- 1 T ground coriander
- ½ T ancho chili powder
- 2 T minced garlic
- 1 bay leaf
- Kosher salt approximately 1 T *I salt each layer as a I cook.
Instructions
- Note: I am using farm raised, mostly grass-fed meat. This tends to be much leaner than what you buy in your local grocery store. I did not have to drain any of the fat. If your beef is letting off a lot of fat, you should drain this off before you begin to cook the veggies.
- This is a simple but delicious recipe. It requires a few steps but it’s oh so worth it! You will have fabulous chili in a fraction of the time it would take you on the stove top.
- Set your instant pot to sauté, high heat and add your olive oil. Once the oil is hot, add half of the steak and season liberally with kosher salt. You do not want to over crowd the instant pot, so I cooked the steak in two batches. Remove the steak when browned all over and set aside on a plate. This will take approximately 5 minutes.
- Next, add your ground beef and season with a pinch of kosher salt. Once the ground beef is browned, add your onions, poblano and green bell peppers to the pot. Season with another pinch of kosher salt. You want to cook the veggies until softened, about 3-5 minutes.
- Now, add in your chili powder, cumin, coriander, ancho chili powder and bay leaf. Cook for 1-2 minutes.
- Next, add in your garlic, cook one minute. Now it’s time to put it all together. Add in your beer, steak, tomatoes and give it all a stir. It should be smelling fantastic! Shut off the Instant Pot. Place the lid on and seal. Set your pressure cooker to manual/high pressure for 15 minutes. It will take about 10 minutes to come up to pressure.
- Once the cooker has finished, let it natural release for 10 minutes. After the natural release, press your release valve until all the pressure has released and your pin has dropped. Now, it’s safe to open your lid and enjoy your chili!
- I like to top mine with shredded cheese, sour cream and some cilantro.