This quick chili recipe using beef chuck gets super tender in the Instant Pot or slow cooker.
This recipe is so tasty, with big chunks of tender juicy meat and the perfect spice level. It is gluten free, dairy free, and contains no beans so it is also Whole30 approved!
Beef chuck is typically a “cheaper” cut of meat, but cooking it under pressure tenderizes it and makes it almost fall apart when you eat it. If you don’t have an Instant Pot, you can also make this chili in a slow cooker to get that same juicy meat. Either way, you end up with a warm and comforting bowl of chili!
Start with 2 to 2 and a half pounds of beef chuck, cut into 1 inch pieces. (I got this package of meat from Costco pre-cut so not all of the pieces are the same size.) Dry the meat with paper towels and sauté in oil. Do this in batches to brown the meat on all sides. Set the meat aside.
With the Instant Pot still on sauté, add in the bell peppers, celery, and onion. Add a little more oil if needed. Cook 3-5 minutes, until the vegetables become slightly tender. You can use any color bell peppers you have on hand, I recommend red, orange, or yellow.
Cooking the vegetables in the same pot will deglaze the pot and get all those yummy bits off of the bottom, flavoring the chili even more.
Add in the tomato paste, canned tomatoes, and beef broth*. Stir well and turn off sauté mode. Add the spices now. Use 1/4 tsp of red pepper flakes for less spice, and 1/2 tsp for slightly more heat. Add the meat back into the pot.
Seal the lid and cook on high pressure for 30 minutes. Allow 10 minutes to naturally release the pressure, then open the sealing valve and remove the lid. Serve immediately or keep on warm until you’re ready to eat!
*If you’re on a Whole30, make sure the broth is compliant with no added sugar!
To Make Ahead of Time
This chili is great to prepare in advance to either serve later in the week, to freeze, or to take as a camping meal. Follow the above instructions up until adding the meat back in the pot. Pour all the ingredients together in a sealable container and either freeze or refrigerate for a few days until you are ready to serve. If frozen, thaw overnight before cooking. Once you are ready to eat the chili, pour everything into the Instant Pot and cook on high pressure for 30 minutes.
Note: Even if it is not fully defrosted, you do not need to adjust the cooking time on the Instant Pot! It may take longer to come up to pressure but will still give you the tender beef chuck you are craving.
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To make this recipe in a slow cooker, follow all the directions up until sealing the Instant Pot lid. Pour all the ingredients into a slow cooker and cook on low for 8 hours. You can also use the slow cook setting on the IP, so you only have 1 pot to clean in the end. #winning
Other favorite Instant Pot recipes that are quick and easy:
Instant Pot Beef Chuck Chili
Equipment
- Pressure cooker
Ingredients
- 1 tbsp olive oil
- 2 pounds beef chuck, cut into 1" cubes
- 2 bell peppers, red, orange or yellow, seeded and diced
- 1 small yellow onion, diced
- 2 stalks celery, chopped
- 28 ounce can crushed tomatoes
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tsp minced garlic
- 1 bay leaf
- 2½ tbsp chili powder
- 2 tsp sea salt
- 2 tsp cumin
- ½ tsp paprika
- ½ tsp curry powder
- ½ tsp ground cinnamon
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- ¼-½ tsp crushed red pepper flakes
Instructions
- Begin by cutting the meat into same sized 1" cubes, and dry on paper towels. Add oil to the Instant Pot and brown the meat in batches on sauté mode. Set aside.
- Add a little more oil if needed to the pot and cook bell peppers, onion, and celery on sauté for 3-5 minutes, until the onions begin to get translucent.
- Add tomato paste, crushed tomatoes, and beef broth and stir to deglaze the pan and get all the browned bits off of the bottom of the pot. Switch off sauté mode. *Note: Be sure to use compliant broth if you are on a Whole30 plan with no added sugars.
- Add all remaining spices and stir. For more spice you can add an additional ¼ tsp of red pepper flakes for ½ tsp total. Add meat back into Instant Pot.
- Seal lid and cook on high pressure for 30 minutes. Allow 10 minutes to naturally release pressure, then open the sealing valve and remove lid. Serve immediately or keep on warm. Enjoy!
Slow Cooker Option
- After browning the meat and cooking the peppers, onion and celery, you can turn the Instant Pot onto slow cook mode. Cook on low for 8 hours, the Instant Pot will turn to warm automatically when it's done. Serve it up when you're ready!
Cheers!
