Craving a bowl of rich, hearty chili that doesn’t take all day to simmer? This Instant Pot Beef Fillet Chili is your answer! We’re swapping traditional ground beef for tender, bite-sized pieces of beef fillet, creating a luxurious texture that melts in your mouth. With a kick from fresh jalapeños and a savory beef broth, this recipe comes together in under an hour, making it the perfect cozy meal for any night of the week. Get ready to redefine your chili night!
Ingredients
• Total Time: 50 MIN | Serves: 6
• 2 lbs / 900g beef fillet or another tender cut, chopped
• 3 onions, finely chopped
• 3 jalapeno peppers, chopped
• 1 chili pepper, finely chopped
• 1 cup / 150g cherry tomatoes, sliced
• 4 tbsp / 57g butter, melted
• 2 tbsp / 30ml oil
• 4 cups / 950ml beef broth
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried parsley
• 1 tsp chili powder
Instructions
1. Directions
2. Rinse the beef under cold water and pat dry with a paper towel. Cut into uniform, bite-sized pieces.
3. Add the 2 tablespoons of oil to the inner pot of your Instant Pot. Layer the chopped beef, onions, jalapeños, chili pepper, and sliced cherry tomatoes inside.
4. Drizzle the melted butter over the layers. Sprinkle evenly with salt, pepper, dried parsley, and chili powder, then pour in the beef broth.
5. Secure the lid, set the steam release handle to the ‘Sealing’ position, and select the ‘Meat’ button. Set the timer to cook for 25 minutes.
6. Once the cooking cycle is complete, press the ‘Cancel’ button and perform a quick pressure release by carefully turning the handle to the ‘Venting’ position. Once the float valve drops, open the lid.
7. Stir the chili and serve warm.
Nutritional Information
• Per Serving
• Calories: 445
• Total Fats: 22.8g
• Net Carbs: 5.6g
• Protein: 50.2g
• Fiber: 1.9g
Pro Tips
• For a deeper flavor, use the ‘Sauté’ function to brown the beef pieces in oil before adding the other and pressure cooking.
• To create a thicker chili, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the finished chili on the ‘Sauté’ setting and simmer for 2-3 minutes until it thickens.
• Control the spice level by removing the seeds and membranes from the jalapeño and chili peppers for a milder heat, or leave them in for an extra kick.
FAQ
Q: Can I use a different cut of beef for this chili
A: Yes, while beef fillet provides a luxurious texture, the recipe notes you can use another tender cut like sirloin. If using a tougher cut like chuck roast, you may need to increase the cooking time to achieve the same tenderness.
Q: How do I make this Instant Pot chili thicker
A: To thicken the chili, make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. After the pressure cooking is complete, stir the slurry into the chili on the ‘Sauté’ setting and simmer for 2-3 minutes until it thickens to your liking.
Q: Is this beef fillet chili very spicy
A: The spice level is easily adjustable. For a milder chili, remove the seeds and membranes from the jalapeño and chili peppers before chopping them. For maximum heat, leave the seeds and membranes in.
Q: Do I have to brown the meat first
A: For the quickest preparation, this recipe skips the browning step. However, for a deeper and more complex flavor, the pro tips recommend using the ‘Sauté’ function to brown the beef pieces in oil before adding the other ingredients and pressure cooking.
