There’s nothing quite like a steaming bowl of classic beef chili to warm you up from the inside out. This isn’t your average ground beef chili; we’re using tender, hearty chunks of beef chuck roast that become incredibly succulent in the Instant Pot. It’s a rich, deeply flavorful recipe that tastes like it’s been simmering for hours, but it comes together in under an hour! Perfect for a chilly evening, game day, or any time you crave a serious bowl of comfort.
Ingredients
• 1 tbsp (15 ml) olive oil
• 2 lbs (900g) grass-fed beef chuck roast, cut into 1-inch cubes
• Salt and freshly ground black pepper, to taste
• 2 tbsp (14g) ground cumin
• 1 tbsp (7g) chili powder
• 1 tbsp (7g) paprika
• 8 oz (225g) baby Portobello mushrooms, chopped
• 1 large green bell pepper, seeded and chopped
• 1 tsp (about 2 cloves) crushed garlic
• 1 (15-ounce / 425g) can crushed tomatoes
• 1 (6-ounce / 170g) can tomato paste
• 1 cup (240 ml) beef broth
Instructions
1. Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil. Season the cubed beef generously with salt and pepper, then add it to the pot. Cook until browned on all sides, about 4-5 minutes.
2. Press “Cancel.” Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
3. Secure the lid, set the steam release valve to “Sealing,” and cook on “Manual” or “Pressure Cook” at high pressure for 15 minutes.
4. Once the time is up, carefully perform a “Quick Release” by moving the steam valve to “Venting.” When the pin drops, remove the lid.
5. Stir in the cumin, chili powder, paprika, chopped mushrooms, bell pepper, crushed garlic, crushed tomatoes, and tomato paste until well combined.
6. Secure the lid again, ensure the valve is set to “Sealing,” and cook on “Manual” or “Pressure Cook” at high pressure for 10 minutes.
7. When the timer finishes, allow the pressure to release naturally for 10 minutes before moving the valve to “Venting” to release any remaining steam.
8. Carefully remove the lid, stir the chili, and serve hot with your favorite toppings.
Nutritional Information
• Per Serving: Calories 478 | Total Fat 34.2g | Net Carbs 1.11g | Protein 33.2g | Fiber 3.2g
Pro Tips
• For a deeper flavor, don’t overcrowd the pot when browning the beef. Sear it in two batches to ensure every piece gets a beautiful, dark crust.
• Bloom your spices by adding them to the pot and stirring for 30-60 seconds in the hot oil and beef fat before you deglaze with the broth. This makes them more aromatic.
• If your chili is thinner than you’d like, use the “Sauté” function after cooking to simmer and reduce it with the lid off until it reaches your desired consistency.
• This chili tastes even better the next day! Make it ahead of time to allow all the rich flavors to meld together in the refrigerator.
• Elevate your bowl with toppings like shredded cheddar cheese, a dollop of sour cream, fresh cilantro, sliced avocado, or crushed tortilla chips.
FAQ
Q: What kind of beef is best for this Instant Pot chili
A: This recipe calls for 2 lbs of beef chuck roast cut into 1-inch cubes. This cut becomes incredibly tender and succulent when pressure cooked.
Q: Is this a no-bean beef chili recipe
A: Yes, this is a no-bean chili recipe. The ingredients list does not include any beans, focusing instead on hearty chunks of beef, mushrooms, and bell peppers.
Q: How long does it take to make this beef chili in the Instant Pot
A: This chili comes together in under an hour. The total pressure cooking time is 25 minutes, plus the time for the pot to come to pressure and release.
Q: What if my chili is too thin
A: If your chili is thinner than you prefer, you can use the “Sauté” function after the pressure cooking is complete. Simmer the chili with the lid off until it reduces and reaches your desired consistency.
Q: Can I make this chili ahead of time
A: Absolutely! This chili tastes even better the next day. Making it ahead allows all the rich flavors to meld together in the refrigerator.
