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.

A photo of the spicy Instant Pot steak chili recipe. The chili is in a handmade bowl with shredded cheese and sour cream in the background.

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?  

A close up image of the spicy Instant Pot steak chili recipe. There is a large spoonful of chili in the photo. Shredded cheese and sour cream are in small bowls in the background.

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!

Are you still on the fence with buying an Instant Pot? This guide is great to help you decide in the Instant Pot is a great investment.

A photo of the spicy Instant Pot steak chili recipe. The chili is in a handmade bowl with sour cream in the background.
A photo of the spicy Instant Pot steak chili recipe in the Instant Pot. A large ladle shows the steak chili.

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. 

If you are interested in additional Instant Pot recipes, I highly suggest trying the chicken enchiladas recipe or the low-carb mu shu pork tacos recipe.

It might take a while 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. 

An overhead photo of the spicy Instant Pot steak chili recipe. The chili is in a handmade bowl with shredded cheese and sour cream in the background.

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:

  1. Heat olive oil using SAUTE mode.  Add the onion and garlic and brown until the onions are translucent, about 5 minutes.

  2. 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.

  3. 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.

  4. 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. 

  5. To serve:  Add a ladle of chili to a bowl.  Add the cheese and yogurt, if using, and serve immediately.

What are your favorite Instant Pot recipes?

Spicy Instant Pot Steak Chili

Spicy Instant Pot Steak Chili

This recipe is 5 Freestyle points per serving, 1 cup.
4.67 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 12 servings
Calories 960 kcal

Ingredients

  • 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

Instructions
 

  • 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.

Notes

If you would like your chili less spicy, don’t use the chipotle chilies.  These are optional, but provide a nice kick to the chili.  
If you would like your chili to be more spicy, add more chipotle chilies for added flavor and kick.

Nutrition

Calories: 960kcalCarbohydrates: 158gProtein: 58gFat: 17gSaturated Fat: 4gCholesterol: 52mgSodium: 699mgPotassium: 3178mgFiber: 40gSugar: 27gVitamin A: 1700IUVitamin C: 69.1mgCalcium: 299mgIron: 15.5mg
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!

3 Comments

  1. This recipe is well worth the calories, but it’s hard to tell where those calories come from. The steak probably is the culprit, but I’m not sure if that is correct or not.

  2. The nutrition says this is 948 calories per serving which I am pretty sure can’t be right, haha! But it sounds delicious and I am going to try it this week!

Leave a Reply

Your email address will not be published.

Recipe Rating