Instant Pot Steak Chili. Chili with bite-sized cubes of chuck, ready in about an hour thanks to pressure cooking.
When I make Chili, I go big or go ground. My Texas Red Chili uses big chunks of beef - 1½-inch to 2-inch cubes. Or, I use ground beef for wimpy weeknight chili with beans.1. This Instant Pot Steak chili splits the difference, with small cubes of beef.
I got the idea from Chef Michael Ollier when I visited Certified Angus Beef® Brand to make chili live on their Facebook channel. Much to my surprise, Chef Michael uses small, ½-inch cubes of beef in his Game Day Steak Chili. I filed the idea away for later…and promptly forgot about it.
I remembered it when I was planning my annual work ChiliFest potluck. It has a few advantages over my real-deal Texas Red chili. The smaller chunks of beef cook quickly under pressure, and the shorter cooking time lets me add cans of beans without turning the beans to mush. (Yes, I add beans to this chili. If this offends you, don't go any further - check out the Texas Red Chili recipe mentioned above. I warned you. There are Beans ahead.)
All that said, this is my standard Instant Pot chili technique. It will look very familiar if you've made any of my other chili recipes, like my Instant Pot Ground Beef and Bean Chili, Instant Pot White Turkey Chili Recipe, or my Instant Pot 5 Ingredient Chili.
- Beef chuck roast
- Fine sea salt
- Fresh ground black pepper
- Vegetable oil
- Jalapeño peppers
- Chili powder
- Ground cumin
- Dried oregano
- Brown sugar
- Beef broth
- Canned black beans
- Canned chopped green chiles
- Canned petite diced tomatoes
See the recipe card for details
How to make Instant Pot Steak Chili
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Sear the beef (on one side) in three batches: Heat the vegetable oil in an Instant Pot over Sauté mode set to high until the oil shimmers. Sprinkle the beef cubes with 1½ teaspoons salt and ¾ teaspoon fresh ground black pepper. Brown the beef in 3 batches, only on one side; each batch will take about 3 minutes. Move each batch to a bowl as it finishes browning.
Sauté the aromatics, toast the spices, and deglaze the pan: Add the onion, garlic, and jalapeño to the pot, and sprinkle with ½ teaspoon salt. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of beef. Add the chili powder, cumin, oregano, and brown sugar, and cook for 1 minute to toast the spices. Add the beef broth and scrape the bottom of the pot to make sure nothing is sticking.
Stir everything into the pot: Add the beef and any juices back into the pot. Stir in the black beans, chopped green chilies, and diced tomatoes.
Pressure cook for 12 minutes with a natural release: Lock the lid. Cook at high pressure for 12 minutes ("Manual," "Pressure Cook," or "Pressure Cook - Custom" mode set to 12 minutes in an Instant Pot). Let the pressure come down naturally, for about 30 more minutes. (If you're in a hurry, you can quick release any remaining pressure after 15 minutes.) Remove the lid, tilting it away to avoid the hot steam.
Season, thicken, and serve: If you used store-bought beef broth, add ½ teaspoon of fine sea salt; if you used homemade beef broth or water, add 1½ teaspoons of fine sea salt. Whisk the water into the cornstarch to make a slurry, then stir it into the chili. Serve and enjoy!
Other beef cuts: Bottom Round and boneless short ribs are also good cuts of beef for this recipe; they cook the same as chuck roast.
Mix in some pork: If I want to save a little money, I replace half of the beef with pork shoulder. I like the mix of meats, and pork shoulder is usually cheaper than beef chuck roast at my local grocery stores.
No beans: Don't want beans? You can leave them out.
More beans: Want more beans? Go ahead and throw in another can or two. They'll work in the recipe.
Dry beans: Want to use dry beans? Sort and rinse 1 cup of black beans, pinto beans, or small red beans. Soak the beans overnight, covered with water by a few inches. Increase the amount of beef broth in the recipe to 2 cups. The rest of the recipe stays the same, including the cooking time.
This recipe doubles easily, but you need an 8-quart pressure cooker for it to fit. Cut all the ingredients in half, and this recipe will fit in a 3-quart pressure cooker. The cooking time does not change; it takes the same time to cook the chili, no matter how much you're cooking. (The cooking time is determined by how long it takes to cook each individual piece of beef and bean. So, the cooking time is determined by the size of the beef chunks, not how many there are in the pot.)
Chili makes excellent leftovers and, if anything, tastes better if it's reheated the next day. I store chili in 2-cup containers, which last for a few days in the refrigerator or 6 months in the freezer. Then I can pull out a container for a lunch-size portion, to top chili dogs, or for a chili spaghetti or chili mac dinner.
Adapted from: Game Day Steak Chili - CertifiedAngusBeef.com by Michael OllierPrint
Instant Pot Steak Chili. Pressure cooker chili, made with bite-sized cubes of chuck, ready in about an hour thanks to pressure cooking. Adapted from Game Day Steak Chili, Chef Michael Ollier, CertifiedAngusBeef.com
- 3 pounds chuck roast, trimmed and cut into ¾-inch cubes
- 1½ teaspoons fine sea salt
- ¾ teaspoon fresh ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, crushed
- 2 jalapeño peppers, seeded and diced
- ¼ cup chili powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon brown sugar
- 1 cup beef broth or water (homemade is best, but expensive)
- 15-ounce can black beans, drained and rinsed (or 2 cups homemade beans)
- 4-ounce can chopped green chiles
- 28-ounce can petite diced tomatoes
- ½ to 1½ teaspoons fine sea salt (depending on the beef broth)
Cornstarch slurry (optional)
- ¼ cup water
- 2 tablespoons cornstarch
- shredded cheddar cheese
- diced scallions
- sour cream
- Sear the beef in three batches: Heat the vegetable oil in the Instant Pot over Sauté mode set to high until the oil shimmers (medium-high heat in a stovetop pressure cooker). While the oil heats, sprinkle the beef cubes with 1½ teaspoons salt and ¾ teaspoon fresh ground black pepper. Add a third of the beef in a loose single layer and sear until well browned on one side, about 3 minutes. (Don’t crowd the pot or the beef will steam, not brown). Transfer the browned beef to a bowl, add half of the remaining beef to the pot, and sear until browned on one side, about 3 more minutes. Transfer the browned beef to the bowl. Add the rest of the beef to the pot and sear until browned on one side, about 3 more minutes. Transfer the browned beef to the bowl.
- Sauté the aromatics, toast the spices, deglaze the pan with broth: Add the onion, garlic, and jalapeño to the pot, and sprinkle with ½ teaspoon salt. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of beef. Make a hole in the middle of the onions and add the chili powder, cumin, oregano, and brown sugar. Cook for one minute, or until you smell the chili powder toasting, then stir the spices into the onions. Add the beef broth to the pot, bring to a simmer, and simmer for 1 minute. Scrape the bottom of the pot again to release any browned onions or spices.
- Stir everything into the pot: Add the beef and any juices in the bowl to the Instant Pot, then stir to coat the beef with the spices. Stir in the black beans, chopped green chilies, and diced tomatoes.
- Pressure cook for 12 minutes with a natural release: Lock the lid on the pressure cooker. Cook at high pressure for 12 minutes in an electric pressure cooker (“Manual” or “Pressure Cook” mode in an Instant Pot), or for 10 minutes in a stovetop PC. Let the pressure come down naturally, about 30 more minutes. (If you’re in a hurry, you can quick release any remaining pressure after 15 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.
- Season, thicken, and serve: If you used store-bought beef broth, add ½ teaspoon of fine sea salt; if you used homemade beef broth or water, add 1½ teaspoons of fine sea salt. Whisk the water into the cornstarch to make a cornstarch slurry, and then stir the slurry into the chili to thicken. Serve and enjoy!
Bottom Round is also a good cut of beef for this recipe; it cooks the same as chuck roast.
If you have the patience to cut ½-inch cubes, or can get your butcher to do the work, cut the cooking time to 10 minutes at high pressure; everything else is the same.
Don’t want beans? That’s OK. You can leave them out. Want more beans, like my bean-loving son? Go ahead and throw in another can or two. I’m easy.
Want to use dry beans? Sort, rinse, and soak 1 cup of black beans overnight, and increase the amount of beef broth to 2 cups. The rest of the recipe stays the same, including the cooking time.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Weeknight Dinner
- Method: Pressure Cooker
- Cuisine: American
Keywords: Instant Pot Steak Chili, Pressure Cooker Steak Chili,
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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- I say “wimpy” with love - ground beef and bean chili is what I grew up with. ↩