Instant Pot Beef Chuck Chili
This chili uses beef chuck, which becomes so tender from the pressure cooker. It has a medium spice and uses no beans, it's perfect for a cold night!
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!