Warm up in this cold weather with this spicy Instant Pot steak chili recipe which is not only so flavorful, but easy to make. It just takes about 30 minutes to get a deliciously flavorful meal that everyone in your family will love. This recipe is only 5 Freestyle points per serving.
This cold weather is killing me lately. Goodness…Georgia is not equipped for this chilly weather. When the weather cools down, I crave chili. I hope I’m not the only person who feels that way. I feel like chili helps to warm the soul and keeps you from freezing your tushy off.
Why is chili so comforting? I always seem to crave it when it’s either cold out or I’m not feeling very good. Isn’t that interesting?
What makes this steak chili different from other ones is that you use flat iron steak instead of ground beef. Why? Because it comes out amazingly tender and tastes so much better than ground beef (in my opinion).
And while the cooking time is a little longer than when you use ground beef, it’s worth the extra time…just trust me on that!
Common Instant Pot Questions:
As with all new kitchen appliances, there was hesitation. However, after reading the user manual. This helped me tremendously in feeling more comfortable learning to use it. I was still hesitant, but the manual helped to make me feel more comfortable.
The manual has a very simple easy “test” to complete to help you learn how to use it. And while there are still things I am not 100% sure how to do, I feel so much better with my Instant Pot now.
These are the 2 ways to release the pressure from the Instant Pot.
Quick release will begin to release the pressure immediately. To start a quick release, you can turn to nob on the lid from “Sealing” to “Venting”
Natural release will naturally release the pressure from the Instant Pot. This process can take a while to fully release the pressure, but typically takes between 10-15 minutes to complete.
Either option will work for any of my recipes, but I typically use Quick releases. I mainly use a Quick release because that means I can eat my food quicker!
Yes, you can definitely combine the two options. An easy way to do this is to do a Natural release for about 5 minutes and then a Quick release for the remaining pressure.
To me, the easiest way to to know the difference is that Sauté mode is only used when the lid is off. If the lid is on and locked into place, Manual mode can be used.
Sauté mode is one of my favorite features of the Instant Pot because it lets you sauté or brown anything before you cook it. This means that you can truly use only 1 pot for most of your meals since you can cook those onions, garlic, or whatever before you lock the lid and set it to manual mode.
Manual mode is where you can choose the different cooking times (these are the times that it takes to cook the food AFTER it has come up to pressure). The manual has a great guide for setting cooking times based on what you are making.
If I am ever in doubt, I will use the manual and look up the meat or main item. This will give me a great guide to use for how long to cook something. It also can help detail if it’s fresh or frozen meat or dry beans. The manual is amazing.
The pressure gauge is located on the lid near the Venting/Sealing nozzle. When the Instant Pot comes to pressure and is cooking your dish, the pressure gauge will be UP. This means that the Instant Pot is at pressure.
Make sure the pressure gauge is DOWN before you open the lid. You should be able to hear a pop sound when it goes back down. This means that you can safely open the lid and enjoy your meal.
And making it in the Instant Pot really means that you can have a one-pot meal (who doesn’t love that?) plus it’s fairly quick to throw everything into the Instant Pot and let it do the work.
It might take 28 minutes to cook at pressure, but the steak will come out incredibly tender and the chili is so flavorful.
Gosh…I love one pot meals, and making them in the Instant Pot is even better. I love being able to throw everything into the Instant Pot, lock the lid and walk away while it gets to pressure and cooks. It’s wonderful.
Now, it might take a bit longer for this one to get up to pressure and cook, but it’s worth it!
To make this Spicy Instant Pot Steak Chili:
Heat olive oil using SAUTE mode. Add the onion and garlic and brown until the onions are translucent, about 5 minutes.
Add the steak halves and allow to brown on each side. Add in the tomatoes, spices, beef broth, chopped chilies (if using) and tomato paste. Stir to combine everything together. Add in the corn and black beans.
Place the lid on the cooker and switch to MANUAL mode. Cook on HIGH pressure for 28 minutes. NATURAL release for 10 minutes and use a QUICK release to release the remaining pressure.
Remove the steak halves and cut into small pieces. (The meat will be very tender so this shouldn’t take too long). Return the meat to the pot and stir.
To serve: Add a ladle of chili to a bowl. Add the cheese and yogurt, if using, and serve immediately.
Spicy Instant Pot Steak Chili
- 2 lbs flat iron steak halved
- 2 Tablespoons olive oil
- 2 medium onions chopped
- 4 Tablespoons garlic minced
- 2 chipotle chilies in adobo sauce chopped (optional)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 8 oz tomato paste
- 3 cups beef broth
- 15oz can diced tomatoes
- 15oz can black beans drained and rinsed
- 8oz can corn drained and rinsed
- 1/4 cup cheddar cheese shredded (optional)
- 1/4 cup plain Greek yogurt optional
- Heat olive oil using SAUTE mode. Add the onion and garlic and brown until the onions are translucent, about 5 minutes.
- Add the steak halves and allow to brown on each side. Add in the tomatoes, spices, beef broth, chopped chilies (if using) and tomato paste. Stir to combine everything together. Add in the corn and black beans.
- Place the lid on the cooker and switch to MANUAL mode. Cook on HIGH pressure for 28 minutes. NATURAL release for 10 minutes and use a QUICK release to release the remaining pressure.
- Remove the steak halves and cut into small pieces. (The meat will be very tender so this shouldn’t take too long). Return the meat to the pot and stir.
- To serve: Add a ladle of chili to a bowl. Add the cheese and yogurt, if using, and serve immediately.