Description
Hearty and flavorful beef chili made in an Instant Pot, perfect for chilly nights.
Ingredients
Scale
- 1 tablespoon chili powder (mild, medium or hot – your preference)
- 4 teaspoons ground cumin
- 4 teaspoons paprika
- 1/4 teaspoon ground cinnamon
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 pounds beef stew meat (like chuck roast, casserole steak, etc.) (about 900 g)
- 1 large onion (white, yellow or brown), diced
- 1 tablespoon (about 3 cloves) garlic, minced
- 4 tablespoons tomato paste
- 2 14 oz (400 g) cans crushed tomatoes
- 1 cup (240 ml) beef stock
- 1 tablespoon honey or sugar (brown, white or coconut sugar will all work)
- 2 14 oz (420 g) cans kidney beans, drained and rinsed
- Salt & Pepper to taste
Instructions
- Whisk all of the spices needed for the spice blend together in a small bowl. Set aside.
- Add the olive oil to the Instant Pot and press the ‘Sauté’ button. Salt and pepper each side of the beef. Once the oil is warm, add beef to the pot and brown each side cooking 3-4 minutes. Work in batches to easily fit all of the meat.
- Once all sides of the beef are browned, remove from the pot and set aside on a plate.
- Add a little more oil to the pot if it’s looking dry, then add the onion and garlic. Stir and cook about 3 minutes.
- Add the tomato paste and spice blend, and cook another 2-3 minutes, stirring often.
- Stir in the chopped tomatoes, beef stock, and honey/sugar to the pot and mix everything together well. Add the beef back to the pot. Submerge in the liquids as much as you can – it likely won’t fully be covered.
- Press the ‘Keep Warm/Cancel’ button to stop the sauté function. Secure the lid and make sure the steam valve is set to closed. Press ‘Manual’ or ‘Pressure Cook’ and set the timer to 50 minutes.
- After the time is up, the Instant Pot will automatically switch to keep warm. Let it keep warm for at least 10 minutes before releasing the steam valve.
- Once the steam has been fully released, remove the lid of the Instant Pot. Remove the beef from the pot and transfer to a plate or bowl to shred.
- Add the kidney beans to the pot, and press the ‘Sauté’ button to bring the pot to a simmer. This will help warm the beans through and reduce the liquids down to make for a thicker chili. Simmer at least 10 minutes. If you want a thicker chili, simmer longer and smash up some of the beans.
- Taste and season with more salt if needed. Top with your favourite chili toppings and enjoy.
Notes
- You can adjust the spice level by choosing mild, medium, or hot chili powder.
- Feel free to add additional toppings such as sour cream, cheese, or avocado.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 75mg