Instant Pot Chili con Carne
My daughter had her first AAU Basketball tournament this weekend. She has been playing travel volleyball since January but this was our first taste of basketball at this level. It was intense and so fun and she absolutely had a blast. They ended up making it to the play offs and finishing 3rd which was amazing for their team’s first time playing together.
This busy weekend totally intensified my love for the instant pot. We ended up used it every day! I made instant pot meatballs for subs one day, Instant Pot Baked Potatoes another and I also adapted our FAVORITE chili con carne for the instant pot today. It turned out absolutely AMAZING, and you know I was proud of myself for cooking at home all weekend despite the craziness!
This chili con carne is one of our ALL time favorite stew/soup/chili recipes. The flavor is out of this world delicious, and I was so glad to be able to make it in my pressure cooker! My favorite part of my instant pot is being able to brown the meat with the saute function and then cover it, set it and forget it in pressure cooker mode!
- 3 Tbsp bacon grease (can substitute oil or butter but I will probably cry so don't tell me)
- 2 lbs top sirloin, thinly sliced against the grain
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 - 4 cloves garlic, minced
- 1 fresh jalapeno, minced (remove ribs and seeds to control heat if desired)
- 28 oz can crushed tomatoes
- 1 lime, juiced
- 2 tablespoons sugar
- 2 tablespoons chili powder
- 2 cups beef broth
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
Set instant pot to saute mode on high and allow it to get very hot. Add bacon grease and then half of the sliced steak. Brown and then remove to a plate with a slotted spoon, Repeat with the other half of the sliced steak. Add the onions and bell peppers and any of the juice that accumulates under the steak. Saute for 5 minutes and add the minced garlic and the jalapeno for the last minute.
Add steak back to pot, then add the crushed tomatoes, lime juice, sugar, chili powder, beef broth, salt & pepper. Place the lid on and make sure the valve is closed. Lock the lid on your pressure cooker and close the pressure valve. Cook on high pressure and set the time for 12 minutes. Allow for a 10 minute natural release then quick release. Enjoy chili con carne topped with cheese, sour cream, and tortilla chips.