We need chili to go with that cheesy jalapeño cornbread, and this Instant Pot Chipotle Steak Chili is so good, and easy too!
I’ve recently been motivated to use my Instant Pot more. I was on a roll when I first got it, and then it basically sat for months unused. But now that the temps are dropping and cold weather is on it’s way, I want to start using it a lot more. Do you have an Instant Pot? Do you use it on the regular? Or is it still in the box. (wink) It’s okay…I get it!
Let’s talk chili! This Instant Pot Chipotle Steak Chili is awesome! Hearty with a kick of spice from the Chipotle peppers. We love steak rather than ground beef in this chili. We also LOVE the smoky flavor the chipotle peppers in Adobo Sauce add to this chili. You can find Chipotle peppers in a can on the Hispanic or Mexican Food Isle in your grocery store. You will not need the full can of chiles for this recipe, but you should definitely freeze them and use them later to make our favorite Hot Corn Dip!
When it comes to things like Chili, do you like it spicy? This is not too hot, it’s the perfect heat, and you really can control the amount of heat by how much of the chipotle peppers you add.
Instant Pot Chipotle Steak Chili
This chili is all the things...hearty, spicy with a smoky flavor thanks to the Chipotle Peppers in Adobo Sauce. It's so good!
- 1 1/2 pounds steak
- salt and pepper to taste
- 1-2 tablespoons oil
- 1 medium onion diced
- 1 green bell pepper diced
- 1 teaspoon garlic minced
- 1 tablespoon chili powder
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2-3 teaspoons Chipotle Peppers in Adobo Sauce chopped
- 3 15oz. cans beans kidney beans, pinto beans and/or black beans, drained and rinsed
- 1 28oz. can whole tomatoes undrained
- 1 teaspoon Better Than Bouillon Beef Flavor
- 1 cup water
Serve it with:
- 1 jalapeño pepper sliced
- sour cream
- cheddar cheese grated
Cut the steak into bitesized pieces and season with salt and pepper.
Set the Instant Pot to the sauté setting.
Add 1 tablespoon oil and all the meat to the inner pot. Sauté until all the meat is browned, add more oil if needed.
Add the onion, bell pepper, and garlic to the meat and continue to sauté until tender, about 5-7 minutes.
Add the seasonings: chili powder, basil, and pepper. Stir in the chopped chipotle chile peppers in adobo sauce.
Add the beans, undrained tomatoes and beef stock. Break the tomatoes up with your hand into smaller pieces.
Place the lid on the Instant Pot Pressure Cooker. Make sure it is set it to sealing and select the chili button setting. Set for 18 minutes. Move the pressure release valve to venting and let the steam escape.
Serve warm, garnish with grated cheddar cheese, sour cream and sliced jalapeño (if you like).
*You can find chipotle peppers packed in adobo sauce on the Mexican Food aisle at the grocery store. You will not use the entire can, so freeze what is left. We love these smoky peppers in our Hot Corn Dip too!
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
What to serve with this Instant Pot Chipotle Steak Chili? – Cheesy Jalapeño Cornbread!