Craving a chili that’s both deeply savory and refreshingly zesty? Ditch the slow cooker and grab your Instant Pot! This Beef and Tomatillo Chili combines tender chunks of beef with the bright, tangy flavor of tomatillos and a fiery kick from serrano peppers. It’s a ridiculously fast, flavor-packed meal that tastes like it simmered for hours, but comes together in under 40 minutes. Get ready for your new favorite weeknight wonder!
Ingredients
• For the Chili
• 2 lbs (900g) beef stew meat
• 1 cup (approx. 130g) chopped tomatillos
• 1 cup (approx. 150g) chopped cherry tomatoes
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 2 serrano peppers, finely chopped
• 3 cups (720ml) beef broth
• 3 tbsp (45ml) olive or avocado oil
• For the Spices
• 1 tsp (5g) salt
• ½ tsp chili powder
• ¼ tsp freshly ground black pepper
Instructions
1. Set your Instant Pot to the “Sauté” function. Once hot, add the oil, followed by the finely chopped onion and crushed garlic. Cook for 3-4 minutes until softened and fragrant.
2. Add the beef stew meat, tomatillos, cherry tomatoes, serrano peppers, beef broth, salt, chili powder, and black pepper to the pot. Stir everything together to combine.
3. Secure the lid, ensuring the steam release handle is in the “Sealing” position. Select the “Manual” or “Pressure Cook” button and set the timer for 20 minutes on high pressure.
4. Once the cooking cycle is complete, perform a quick pressure release by carefully moving the steam release handle to the “Venting” position. Wait for the float valve to drop completely.
5. Carefully open the lid. Stir the chili well, using your spoon to gently break down any larger pieces of tomatillo to help thicken the sauce.
6. Serve immediately. Garnish with optional freshly chopped parsley or a sprinkle of Parmesan cheese if desired.
Nutritional Information
• Serving Size: 1 (of 6)
• Calories: 383
• Total Fat: 17.2g
• Net Carbs: 4g
• Fiber: 1.3g
• Protein: 49.1g
Pro Tips
• For a richer flavor, brown the beef stew meat in batches on the “Sauté” setting after cooking the onions and garlic. Remove the meat, then add a splash of broth to deglaze the pot before returning everything to cook under pressure.
• Control the spice level by removing the seeds and membranes from the serrano peppers for less heat, or substitute with a milder jalapeño for a gentle kick.
• If you prefer a thicker chili, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the chili on the “Sauté” setting after pressure cooking and simmer for 1-2 minutes until thickened.
• Let the chili rest for 10-15 minutes after cooking. This allows the flavors to meld together and deepen significantly before serving.
FAQ
Q: How can I make this beef and tomatillo chili thicker
A: To thicken this Instant Pot chili, make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. After pressure cooking, turn the Instant Pot to ‘Sauté’ mode, stir in the slurry, and simmer for 1-2 minutes until it thickens.
Q: Can I make this Instant Pot chili less spicy
A: Yes, you can easily control the spice level. For less heat, remove the seeds and membranes from the serrano peppers before chopping. For an even milder flavor, you can substitute the serranos with a single jalapeño pepper.
Q: What is the best beef for this pressure cooker chili
A: The best cut for this recipe is beef stew meat, which is typically from the chuck. This cut becomes incredibly tender and flavorful under pressure, making it perfect for a quick and delicious chili.
Q: How do I get a richer flavor in this quick beef chili
A: For a deeper, more savory flavor, brown the beef stew meat in batches on the ‘Sauté’ setting after cooking the onions. This step creates flavorful browned bits on the bottom of the pot that will enrich the entire chili as it cooks.
