Instant Pot Chili
A big beefy chili that is easy to make and super flavorful! Chili Con Carne is full of warm chili spices, braised in stock and beer. This Chili Recipe is easy to make in your pressure cooker!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
- 3-4 lb. beef chuck roast
- 1 onion diced
- 1 jalapeños diced
- 1 14.5 beef broth
- 1 14.5 canned tomatoes
- 1 15 oz. crushed tomatoes
- 1 12 oz. beer recommend a lager
- spice mix
- 2 tbsp chili powder
- 2 tbsp dry mustard
- 2 tbsp cumin
- 2 tbsp smoked paprika
- 2 tbsp cocoa powder
- 2 tbsp corn meal
- 2 tsp salt
Prepare the spice mix, mix everything together and set aside
Remove any excess fat from the meat, then cube the roast. Place in a large ziplock bag, top with a tablespoon olive oil, then sprinkle the spice mix over the meat, massaging it in well.
Peel and dice the onion. Slice the jalapenos in half, removing ribs and seeds if desired, mince. Mince the garlic.
Set the pressure cooker to saute, add 2 tablespoon oil and saute the beef in a couple of batches, browning on each side, about 3 minutes per side. Remove all the meat when browned and set aside.
If necessary, add additional oil to the pressure cooker and saute the diced onions and jalapenos until soft, about five minutes.
Add the garlic and saute another minute. Turn the pressure cooker to off. Pour in the beef and with a wooden spoon, scrape everything off the bottom of the pressure cooker, removing all the browned bits.
Now add the remaining ingredients - beef broth, canned tomatoes and pureed tomatoes. Stir well to combine.
Place the lid on the pressure cooker, set on manual (high) pressure and set timer to 30 minutes. Set valve to seal.
When the timer goes off allow to natural pressure release. Stir well, serve and enjoy!
Calories: 471kcal | Carbohydrates: 9g | Protein: 46g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 1279mg | Potassium: 1015mg | Fiber: 3g | Sugar: 1g | Vitamin A: 40.4% | Vitamin C: 5.4% | Calcium: 8.8% | Iron: 42.9%