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overhead photo of the best instant pot chili recipe in a bowl

The BEST Instant Pot Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3 from 2 reviews
  • Author: Krista
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8-10 1x
  • Category: Beef
  • Method: Instant Pot
  • Cuisine: American

Description

This Instant Pot chili recipe is filled with juicy steak, tender veggies, and hearty black beans. The entire family will instantly adore this filling and ultra-comforting meal!

Ingredients

Scale
  • 1 tablespoon avocado oil
  • 2 pounds top sirloin, cut into 1/2” cubes
  • 1 large sweet onion, diced
  • 3 garlic cloves, minced
  • 3 carrots, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 2 teaspoons diced chipotle peppers in adobe sauce
  • 1 1/2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 tablespoon sea salt
  • 28 ounces muir glen diced fire roasted tomatoes
  • 14 ounces muir glen tomato sauce (no salt added)
  • 1 cup beef broth
  • 2 14 ounce can black beans, drained and rinsed
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Turn your Instant Pot onto the Sauté setting and let it heat up.
  2. Add Avocado Oil to the Instant Pot.
  3. Next, add steak cubes. Saute until slightly browned, about 2 minutes. (you may need to do two rounds of this) Remove steak from the instant pot and place in a bowl.
  4. Next add in diced onions and garlic. Saute until translucent, about 2 minutes.
  5. Then add in red pepper, yellow pepper, carrots, chipotle peppers, cumin, chili powder, smoked paprika,  cinnamon, coriander and salt. Saute for 2-3 minutes while stirring to mix everything together.
  6. Next add the steak back into the pot along with fire roasted tomatoes, tomato sauce and beef broth. Using a spoon stir everything.
  7. Place the cover on the Instant Pot. Seal the lid.
  8. Cancel the Saute setting. Switch the Instant Pot over to the Soup/Broth (or Chili if you have that) setting and set timer for 20 minutes.
  9. When it’s finished, use the the Quick Pressure Release method. Remove the lid once the pressure is completely released.
  10. Cancel the Soup setting. Switch the Instant Pot over to the Saute setting.
  11. Add in the black beans and fresh cilantro. Let the soup saute for 5 minutes.
  12. Serve.

Notes

  • To store. Once it has fully cooled, keep your chili in an airtight container in the fridge for 4-5 days.
  • To reheat. You can microwave it, or warm it up on the stovetop over medium heat.
  • To freeze. You can freeze your chili in an airtight container for 2-3 months. Remember to let it thaw overnight in the fridge before you reheat it.

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 7 g
  • Sodium: 798 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 30 g
  • Fiber: 7 g
  • Protein: 28 g
  • Cholesterol: 52 mg

Find it online: https://www.joyfulhealthyeats.com/the-best-instant-pot-chili-recipe/