Instant Pot Chunky Beef Chili

I’m almost afraid to mention how nice our weather has been in Arizona the past few weeks, BUT it took a decidedly cold turn this morning complete with dark gray clouds! This Instant Pot Chunky Beef Chili, aka Chili con Carne, is the perfect way to warm up on a cold winter night…..and it is Paleo and Whole 30 compliant as well…..

Say what?? Yep, there are no beans in this Instant Pot Chunky Beef Chili. This chili is as close to Texas-style chili as I was willing to go, I was in no mood to toast, soak, and blend chili peppers!! I have done it several times, but those are not very popular recipes so I’m guessing you guys don’t want to take them time to do all that extra  work either??

You will have all the flavor with as much “kick” as you would like to add, but we are skipping the lard as well…sorry Texas. 😉

Combine the spices together in a small bowl, set aside…..

Cut the chuck roast into 2-inch chunks, removing the excess fat as you go…..

Press the “Saute” button and wait for it to get HOT…..

Add the oil and swirl it around to coat the bottom.

Add the 1/3rd of the beef chunks to the hot oil and brown all 4 sides…..

Remove from the pressure cooker and place in a large bowl. Continue cooking the beef in batches until it is all browned.

Wipe out the liner with a paper towel to remove the water that is left behind. Add one Tablespoon of oil and the saute the onions until softened, about 3 minutes…..

Add the garlic, cook and stir for one minute. Add the chili spice mixture and stir to evenly distribute…..

Well lookie there, we are toasting the chili after all. 😉

Pour in the chicken stock and add the beef to the pressure cooker…..

Stir the mixture to combine. Secure the lid and make sure the knob is in the “Sealing” position.

Press the “Manual” button and use the + and – buttons to adjust the time to 30 minutes…..

When the pressure cooker beeps, allow the pressure to release naturally for 15 minutes…..

Press the knob to the “Venting” position and release any remaining pressure.

Whisk the “flour” and as much of the hot cooking broth as needed in a small bowl to create a slurry…..

Make sure it is smooth with no lumps and the consistency of heavy cream.

Pour the slurry into the chili and stir to thoroughly combine. Press the “Saute” button and heat the chili until it thickens. Stir in the fish sauce {or Worcestershire sauce} and serve garnished with chopped cilantro, avocado slices, jalapeno slices, or even Greek yogurt and shredded cheese if you so desire. 😉

My Instant Pot Chunky Beef Chili is very chunky in these photos. The more you stir the chili, the more the beef breaks apart so you can eat it with a spoon! 😉

Notes: contains affiliate links

• I used 4 pounds of beef chuck in this recipe. If you use a smaller roast, you may want to reduce the amount of stock that you add. The cooking time will be the same.
• I used chicken stock because it has a richer flavor than beef stock. Feel free to use beef stock if you prefer.
• This chili has a kick but it is not too bad, and I’m a wuss.
• The fish sauce does not add a fishy flavor, it does add an additional layer of flavor and some saltiness. Substitute Worcestershire sauce if you prefer, or leave it out completely if you wish.
• If you are new to using fish sauce, start with 1 Tablespoon and add more if it’s needed.
• I use a 6 qt Instant Pot, I do not have a 3 qt or 8 qt and do not have any idea how to adjust the recipe to use a different size.
• This recipe should work with any pressure cooker, your buttons may just be a bit different.

As I was eating my delicious chili with Skillet Cornbread because I like cornbread with my chili…..

I realized how amazing this Instant Pot Chunky Beef Chili would be wrapped in tortillas!! Don’t worry, these Cassava Flour Tortillas are Paleo!

Don’t forget to check out my other Instant Pot recipes HERE!

Enjoy!!

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Instant Pot Chunky Beef Chili

Prep Time

35 mins

Cook Time

30 mins

Total Time

1 hr 5 mins

 

This Instant Pot Chunky Beef Chili is Paleo and Whole compliant on top of being insanely delicious! It is perfect for those long, cold winter nights!

Course: Main Course

Cuisine: American

Servings: 8 servings

Calories: 459 kcal

Author: Lisa Johnson

Ingredients

Chili Spice Mixture

• 3 Tablespoons chili powder
• 1 Tablespoon cumin
• 1 teaspoon chipotle chili powder up the amount for more heat
• 2 teaspoons dried oregano

• 1 medium onion diced
• 4 large cloves garlic minced
• 4 pound chuck roast cut into 2-inch chunks
• 2 cups chicken stock
• 2 Tablespoons potato flour substitute masa harina for non-paleo
• 1 Tablesoon fish sauce add more as needed
• chopped cilantro, avocado slilces to garnish

Instructions

1. Combine the spices together in a small bowl, set aside.

2. Cut the chuck roast into 2-inch chunks, removing the excess fat as you go. Set aside.

3. Press the “Saute” button and wait for it to get HOT. Add the oil and swirl it around to coat the bottom.

4. Add the 1/3rd of the beef chunks to the hot oil and brown all 4 sides. 

5. Remove from the pressure cooker and place in a large bowl. Continue cooking the beef in batches until it is all browned.

6. Wipe out the liner with a paper towel to remove the water that is left behind. Add one Tablespoon of oil and the saute the onions until softened, about 3 minutes.

7. Add the garlic, cook and stir for one minute. Add the chili spice mixture and stir to evenly distribute.

8. Pour in the chicken stock and add the beef to the pressure cooker. Stir the mixture to combine. Secure the lid and make sure the knob is in the “Sealing” position.

9. Press the “Manual” button and use the + and – buttons to adjust the time to 30 minutes.

10. When the pressure cooker beeps, allow the pressure to release naturally for 15 minutes. Press the knob to the “Venting” position and release any remaining pressure.

11. Whisk the “flour” and as much of the hot cooking broth as needed in a small bowl to create a slurry. Make sure it is smooth with no lumps and the consistency of heavy cream.

12. Pour the slurry into the chili and stir to thoroughly combine. Press the “Saute” button and heat the chili until it thickens. Stir in the fish sauce {or Worcestershire sauce} and serve garnished with chopped cilantro, avocado slices, jalapeno slices, or even Greek yogurt and shredded cheese if you so desire. 

Recipe Notes

• I used 4 pounds of beef chuck in this recipe. If you use a smaller roast, you may want to reduce the amount of stock that you add. The cooking time will be the same.
• I used chicken stock because it has a richer flavor than beef stock. Feel free to use beef stock if you prefer.
• This chili has a kick but it is not too bad, and I’m a wuss.
• The fish sauce does not add a fishy flavor, it does add an additional layer of flavor and some saltiness. Substitute Worcestershire sauce if you prefer, or leave it out completely if you wish.
• If you are new to using fish sauce, start with 1 Tablespoon and add more if it’s needed.
• I use a 6 qt Instant Pot, I do not have a 3 qt or 8 qt and do not have any idea how to adjust the recipe to use a different size.
• This recipe should work with any pressure cooker, your buttons may just be a bit different.

Nutrition Facts

Instant Pot Chunky Beef Chili

Amount Per Serving

Calories 459 Calories from Fat 243

% Daily Value*

Total Fat 27g 42%

Saturated Fat 11g 55%

Cholesterol 158mg 53%

Sodium 340mg 14%

Potassium 932mg 27%

Total Carbohydrates 7g 2%

Dietary Fiber 1g 4%

Sugars 1g

Protein 46g 92%

Vitamin A 22.4%

Vitamin C 1.6%

Calcium 7.4%

Iron 35.4%

* Percent Daily Values are based on a 2000 calorie diet.

This recipe will be partying at these link parties!