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Instant Pot Hearty Beef Chili

chili in bowl with cheese and sour cream

I'm always getting requests for more Instant Pot recipes, so here's one that's become a HUGE favorite in our house.

What makes this chili different from all the others out there? After the meat gets gorgeous and browned with spices, you add a deeply, richly flavored chicken stock. Now, don't shy away from the ingredients in the stock. You add fish stock and soy sauce. Yep, you read that correctly.

But, don't worry, your chili won't taste like fish or overly salty. These 2 ingredients, combined with the spices, create an umami bomb. It's a deep, rich, smokey earthy flavor that wraps you up like your favorite cozy blanket and makes you want to dive your spoon in for another bite.

And if you're looking for the perfect cornbread, this jalepeño cornbread would be ahhhhmazing with this chili.

Ingredients

  • 2 1/2 pounds stew beef, cut into bite size pieces or large chunks
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 can (28oz) crushed tomatoes
  • 1 - 2 tablespoons chili powder (Use 1 tablespoon for just a slight bit of heat. If you like it spicy use 2 tablespoons)
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 tablespoon dark brown sugar
  • Salt
  • Pepper
  • Chicken Stock Mixture:
  • 1 cup unsalted chicken stock
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 3 tablespoons tomato paste
  • 1 teaspoon unsweetened cocoa powder
  • Garnishes:
  • Fresh limes, quartered
  • Sour cream
  • Jalapeno pepper, diced and seeded
  • Green onions
  • Cheddar cheese

Instructions

1

Make the Chicken Stock Mixture:

2

In a medium glass measuring cup, mix the stock, fish sauce, soy sauce, tomato paste, and unsweetened cocoa powder. Use a whisk to make sure it's blended well. Set aside.

3

Get your Instant Pot ready:

4

Press "Sauté" button and put on the medium setting. over medium high heat. Once it's hot, add 1 tablespoon olive oil and the beef.

5

Season the meat generously with salt and pepper.

6

Brown the meat, and stir occasionally with a wooden spoon.

7

When the meat is golden brown on all sides (which should happen after about 3-5 minutes) add the onion, garlic, cumin, chili powder, and oregano. Sauté for about 5 minutes, stirring often, until you can smell the fragrance of all the spices.

8

Pour in ½ cup of the Chicken Stock Mixture, and scrape up all the flavorful brown bits from the bottom of the pot with a wooden spoon. This should only take a couple of minutes.

9

Pour in the remaining Chicken Stock Mixture.

10

Add tomatoes along with their juice.

11

Close lid and pressure cook for 15 minutes. If you have the "Chili" setting, you can use this and adjust the time to 15 minutes.

12

Use the Manual Pressure release. Allow ALL the steam to release before opening the lid. This should only take about 2-3 minutes.

13

Open the lid VERY carefully!

14

If the chili hasn't thickened up, give it a quick stir and cook for another few minutes over medium heat, using the "Sauté" button.

15

Taste and season with brown sugar, and, if needed, a bit more salt and/or pepper.

16

Serve with your favorite chili garnishes -- my hubs loves his chili over rice, my son crushes tortilla chips on his, my daughter loves loads of cheese, and I'm a huge fan of fresh cilantro and sour cream.

17

I was inspired by this recipe and made a few tweaks of my own -- https://www.pressurecookrecipes.com/instant-pot-chili/

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