As the cooler weather approaches and sticks around here in Florida, some satisfying Steakhouse Chili is needed to warm bodies and souls!
There is nothing like some hearty, meaty yet smoky chili to warm you up or just satisfy you and your family for this quick and easy meal using the Instant Pot!
This chili can be served “texas classic” in a bowl with a dollop of sour cream and some freshly sliced green onions or as my husband wanted it…”Cincinnati style” with fresh spaghetti topped with chili, sharp shredded cheddar cheese and some raw, diced white onions…you can also add that sour cream dollop for extra creaminess!
This receipe calls for a hearty amount of meat! 1 lb dry rubbed bacon, 2 lbs of beef stew meat, 1 lb of ground beef, a mix of diced tomatoes, beef stock and plenty of spices to give it that smoky flavor!
Instant Pot Duo 6-Quart
1-inch chunks of beef stew meat & cured bacon
Saute the flavors before starting the pressure cooking process!
By cooking this chili in the Instant Pot, you save precious time and the taste makes your family and friends think that you have slaved all day over the stove! I use my Instant Pot Duo (6-Quart). It works amazing for both the Saute function that flipping it over the Instant Pot High Pressure! Add some fun sides such as some cornbread or salty chips or crackers to make for a great dinner served straight from the ‘Pot’! Let me know how it goes in the comments!
Instant Pot Steakhouse Chili
There is nothing like some hearty, meaty yet smoky chili to warm you up or just satisfy you and your family for this quick and easy meal using the Instant Pot! This receipe calls for a hearty amount of meats and plenty of spices to give it that smoky flavor!
18 minutes on IP High Pressure
Turn Instant Pot ON to SAUTE (normal level). Add oil until melted.
Add bacon and cook until crispy, tossing regularly with tongs.
Add garlic and diced onions, stir until softened.
Stir in Tomato Paste with a pinch of salt and pepper.
Add cubed chuck roast and brown.
Once the chuck roast cubes have browned, add the ground beef. As the ground beef cooks, break it up with your spoon.
Add chili powder, onion powder, smoked paprika, cumin, salt, pepper, diced tomatoes, beef broth and stir to combine flavors.
Add Worchestershire sauce and brown sugar.
Turn the Instant Pot OFF. Secure the lid and set the lid valve to SEALING.
Turn the Instant Pot ON. Press Manual and adjust the time to 18 minutes on HIGH Pressure.
The display will reflect ON while the Instant Pot comes to pressure.
Once at pressure, the display will read a countdown (18 minutes) to O.
When your Instant Pot has finished pressure cooking, listen for the beep and allow for it to Naturally Release Pressure for at least 10 minutes.
Using protective gloves, turn the SEALING Valve on top of the lid to VENTING. Be careful to avoid any contact with the steam that will be quickly released.
When the Instant Pot PIN has dropped, the lid is now safe to open.
Turn your Instant Pot back to SAUTE and allow your chili to simmer and thicken to preference.
Enjoy! Either serve in a bowl with Green Onions & Sour Cream or "Cincinnati style" with spaghetti, shredded cheddar and white onions!