- 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.
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.
Calories: 960kcal | Carbohydrates: 158g | Protein: 58g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 699mg | Potassium: 3178mg | Fiber: 40g | Sugar: 27g | Vitamin A: 1700IU | Vitamin C: 69.1mg | Calcium: 299mg | Iron: 15.5mg