Chuck Roast Chili Instant Pot Recipe
Chili night just got a whole lot easier! This Chuck Roast Chili Instant Pot is smoky, meaty, and ridiculously flavorful—like a slow-simmered classic, but without watching the pot for hours.
Servings: 10 servings
Calories: 183kcal
Equipment
Ingredients
- 1 tbsp olive oil
- 1 lb boneless chuck cut into 1/2-inch cubes
- 1 lb lean ground beef
- 3 cloves garlic minced
- 1/2 yellow onion diced
- 1 pasilla pepper diced
- 1 Anaheim chile diced
- 1 red bell pepper diced
- 1 rib celery cut in half lengthwise and sliced
- 1 1/2 tablespoon chili powder
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 teaspoon salt
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp black pepper
- 1 cup tomato sauce 8 oz can
- 3 tbsp tomato paste
- 2 cup low-sodium chicken broth 1 (14 oz) can
- 1 (15 oz) can pinto beans
- 1 (15 oz) can black beans
- 1 (15 oz) can dark red kidney beans
Instructions
- Turn the Instant Pot on SAUTE mode. When hot, add the oil, then the chuck. Let the chuck brown on all sides for about 10 minutes. Then, add the ground beef and cook, breaking it up with a wooden spoon as it browns.
- Add the garlic, onion, peppers, and celery. Saute for 5 minutes, then add the spices, tomato sauce, tomato paste, chicken broth, and beans (with their liquid).
- Place the lid on and lock. Turn on MANUAL mode with high pressure selected for 35 minutes. Allow for natural release (this usually takes about 15 minutes). Remove the lid and stir. For a thicker chili, turn on SAUTE and cook for 15 minutes, stirring every 5 minutes.
- Let the chili cool until it reaches the desired serving temperature.
Notes
-If you don’t have fresh celery, add 1/4 teaspoon of celery salt for a similar flavor.
STORE Pressure Cooker Chili leftovers in an airtight container after it has completely cooled, and keep it in the refrigerator for 3 to 5 days. To FREEZE, let the chili cool completely before placing it in freezer-safe bags with the air removed, storing it for up to 6 months.
To REHEAT, warm it on the stovetop or microwave if refrigerated. If frozen, thaw overnight in the fridge or use the microwave to defrost before reheating on the stovetop or microwave.
Nutrition
Serving: 10serving | Calories: 183kcal | Carbohydrates: 7g | Protein: 22g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 503mg | Potassium: 583mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1263IU | Vitamin C: 20mg | Calcium: 30mg | Iron: 3mg
