Instant Pot Chili Recipe
Easy to make hearty chili recipe that takes minutes instead of hours to make.
Servings 6 servings
Calories 471kcal
Ingredients
- 3-4 lb. beef chuck roast
- 1 onion diced
- 1 jalapeños diced
- 2 cloves garlic
- 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 tablespoon chili powder
- 2 tablespoon dry mustard
- 2 tablespoon cumin
- 2 tablespoon smoked paprika
- 2 tablespoon cocoa powder
- 2 tablespoon corn meal
- 2 teaspoon salt
Instructions
- 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 beer 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!
Nutrition
Calories: 471kcal | Carbohydrates: 9g | Protein: 46g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 1279mg | Potassium: 1015mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2020IU | Vitamin C: 4.5mg | Calcium: 88mg | Iron: 7.7mg