By: Krista
- GF
- KF
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Rating★★★★★ 5 from 1 vote
The BEST Instant Pot chili recipe is filled with hearty vegetables, juicy steak, black beans, and the perfect chili seasoning! It’s an easy chili recipe that the whole family will love. Each bite is so flavorful and comforting – it’s the ideal fall dinner to please a crowd!
Looking for more chili recipes? Some of my family’s favorite chili recipes are this 30 minute beef chili recipe, healthy white chicken chili, crockpot beef and bean chili, and dutch oven beef chili.
Table of Contents
- Why You’ll Love This Instant Pot Chili
- What You’ll Need
- How to Cook Instant Pot Chili
- Chili Topping Ideas
- Can I Freeze Steak Chili?
- More Easy Chili Recipes
- Get the Recipe
Why You’ll Love This Instant Pot Chili
I don’t know if you know this, but I’ve got all kinds of chili recipes on my website. Vegetarian, lentil, beef, chicken, sweet potato, and now STEAK! This instant pot chili recipe might be my new go-to… here’s why:
- Filled with spicy flavor. Made with diced chipotle peppers, smoked paprika, chili powder, and more, this steak chili is perfect for those of you who like to kick up the heat!
- Great texture. Every bite of this chili is filled with ultra-juicy steak and tender veggies and beans.
- Quick and easy. It takes 10 minutes to prep this meal, and just over 30 more to cook it in the Instant Pot. Easy peasy!
What You’ll Need
Don’t let the longish list of ingredients scare you – most of them will just go straight into the Instant Pot. (Also, if you’re looking for exact amounts or the concise instructions, check out the recipe card below!)
- Avocado oil – You can use another oil with a high smoke point if you want, like canola.
- Steak – I like to use top sirloin, cut into 1/2” cubes.
- Veggies – This recipe calls for diced sweet onion, carrots, red and yellow pepper, and muir glen fire roasted tomatoes.
- Chipotle peppers – I also like to add in diced chipotle peppers in adobe sauce to kick up the heat a little!
- Garlic – Freshly minced garlic offers the best flavor, but store-bought will also work.
- Spices – You’ll need a mix of ground cumin, chili powder, smoked paprika, ground coriander, ground cinnamon, and sea salt.
- Tomato sauce – My top choice is muir glen tomato sauce (no salt added), but feel free to use whichever plain tomato sauce you like.
- Beef broth – Vegetable broth will also work in a pinch.
- Black beans – Make sure to drain and rinse these before you begin.
- Fresh cilantro – For a bit of lemony flavor.
How to Cook Instant Pot Chili
This steak chili recipe is a lifesaver on busy weeknights! It comes together just like that:
- Prep the Instant Pot. Turn your Instant Pot onto the Sauté setting and let it heat up.
- Sauté the steak. Add some avocado oil to the Instant Pot and brown the steak cubes for about 2 minutes, then remove them and place them in a bowl. Next, add in your diced onions and garlic. Sauté everything until translucent (about 2 minutes).
- Toss in the veggies and spices. Add in the red pepper, yellow pepper, carrots, chipotle peppers, and chili seasoning. Sauté these for 2-3 minutes while stirring to mix everything together.
- Add the steak back in. Next, add the steak back into the pot along with the fire roasted tomatoes, tomato sauce, and beef broth.
- Place the cover on the Instant Pot. Seal the lid, then cancel the sauté setting. Switch the Instant Pot over to the Soup/Broth (or Chili if you have that) setting, and set the timer for 20 minutes.
- Use the Quick Pressure Release method. Remove the lid once the pressure is completely released.
- Cancel the Soup setting. Finally, switch the Instant Pot over to the Sauté setting and add in the black beans and fresh cilantro. Let everything sauté for 5 minutes. Then, serve and enjoy!
Tips & Recipe Variations
This Instant Pot chili recipe is pretty much a breeze from start to finish, but I still have a couple of tips to share with you just in case!
- To thicken up your chili. There are a couple of different ways to thicken up chili if you want it less watery. The first way is just to let the chili simmer longer, the beans will release properties that will help thicken the chili naturally. Seasonings like chili powder or paprika – which have dry peppers in them – are also natural thickeners, so you could add more seasoning. If you are in a hurry, you could add a cornstarch slurry. Just combine 1/4 cup cornstarch mixed with 1 tablespoon of water, add that to the chili, stir to incorporate, and that should do the trick!
- Switch up the meat. You could use ground beef, ground turkey, ground lamb, brisket, chunk roast, or even top sirloin in this recipe. If you use the tougher meats, I’d recommend doing a crockpot version of the chili so that it can cook long and slow to really break down the meat. If you you want a vegetarian version, swap out the meat for sweet potatoes – just like in my Instant Pot sweet potato black bean chili.
- Change up the beans. Honestly, you could use any type of bean in this chili recipe. I like to use kidney beans (red beans) and black beans, but you could also use pinto beans if you’d like.
Chili Topping Ideas
When it comes to chili toppings, we like to keep things simple in my house. Here are some of our go-to options:
- Sliced avocado – Creamy avocado wedges go perfectly in this spicy steak chili.
- Chopped green onions – Diced red onion also works well as a garnish.
- Fresh cilantro – Feel free to add some more cilantro on top of your chili as you serve!
- Shredded cheese – Cheddar, Monterey Jack, and Pepper Jack are all good choices.
- Sour cream – A dollop of plain greek yogurt will also work.
- Sliced jalapeño – If you like your chili extra spicy, this is the way to go!
How to Store & Reheat Leftovers
Got some leftover chili? Here’s how to save it for later!
- 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.
Can I Freeze Steak Chili?
Yes! 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.
More Easy Chili Recipes
You can never have too many chili recipes on hand! Here are a few more that I highly recommend:
- Smoky Lentil Chili
- The BEST Crockpot Chili
- Easy Crockpot White Chicken Chili
- Crockpot Quinoa Vegetarian Chili
The BEST Instant Pot Chili Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
- 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
- 1large sweet onion, diced
- 3garlic cloves, minced
- 3carrots, diced
- 1red pepper, diced
- 1 yellow pepper, diced
- 2 teaspoonsdiced chipotle peppers in adobe sauce
- 1 1/2 tablespoons ground cumin
- 2 tablespoonschili powder
- 1 tablespoonsmoked paprika
- 1/2 tablespoonground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 tablespoonsea salt
- 28 ouncesmuir glen diced fire roasted tomatoes
- 14 ounces muir glen tomato sauce (no salt added)
- 1 cupbeef broth
- 2 14 ounce can black beans, drained and rinsed
- 1/4 cup fresh cilantro, chopped
Instructions
- Turn your Instant Pot onto the Sauté setting and let it heat up.
- Add Avocado Oil to the Instant Pot.
- 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.
- Next add in diced onions and garlic. Saute until translucent, about 2 minutes.
- 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.
- Next add the steak back into the pot along with fire roasted tomatoes, tomato sauce and beef broth. Using a spoon stir everything.
- Place the cover on the Instant Pot. Seal the lid.
- 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.
- When it’s finished, use the the Quick Pressure Release method. Remove the lid once the pressure is completely released.
- Cancel the Soup setting. Switch the Instant Pot over to the Saute setting.
- Add in the black beans and fresh cilantro. Let the soup saute for 5 minutes.
- 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
Filed Under:
- Beef
- Cooking Method
- Diet
- Easy Healthy Dinners
- Gluten-Free
- Instant Pot
- Kid Friendly
- Lunch
- Recipes
- Soups
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