Pressure Cooker Beef and Bean Chili
Need an easy dinner for the hectic weeknights? Set-and-forget this chunky chili!
Ingredients
- 2 tbsp canola oil
- 1 lb beef stew meat
- 1 1/2 cups white onion chopped
- 1 cup poblano chile chopped
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 1/4 tsp salt
- 3/4 tsp freshly ground black pepper
- 1/2 tsp granulated sugar
- 2 cups beef broth
- 2 cans fire-roasted diced tomatoes
- 1 can red beans drained and rinsed
- 12 oz beef bones
- 4 oz sharp Cheddar cheese shredded
- 6 tbsp sour cream
- 1/4 cup fresh cilantro leaves
- 1 small jalapeno chile thinly sliced
Instructions
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Set your Instant Pot on Saute, and add oil. Add the beef, and let it cook until it's browned, stirring after 5 minutes. Transfer the cooked beef to a plate, and put it aside. Add the onion and poblano to the Pot and cook, stirring occasionally, until they start to soften. Stir in tomato paste, chili powder, salt, black pepper, and sugar. Continue cooking, stirring often, for another 2 minutes. Add the browned beef back in, as well as the broth, tomatoes, beans, and, if you're using them, the bones, and bring it to a boil. Cover with a lid, and set the timer to 30 minutes on high pressure.
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Carefully let the steam out according to the manufacturer’s instructions. If you used them, take the beef bones out and trash them. Top chili servings evenly with cheese, sour cream, cilantro, and jalapeño slices.
