Instant Pot Chili Con Carne Recipe

Name: Instant Pot Chili Con Carne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt and pepper, for seasoning meat; 2 teaspoons kosher salt, plus more to taste; 2 tablespoons butter; 2 pounds beef chuck, cut into roughly 1-inch cubes; 1 cup minced shallots, plus more for topping (from about 3 to 6 shallots, depending on size); 1/2 cup diced jalapeno (from about 2 medium jalapenos); 2 tablespoons achiote rojo paste (like El Mexicano brand); 2 tablespoons tomato paste (preferably double concentrated); 3/4 cup water; 2 cups canned crushed tomatoes; 2 tablespoons lime juice, plus more as needed; 1 tablespoon packed brown sugar; 3/4 cup dried kidney beans, soaked for about 4 hours, then rinsed

Servings: persons

Salt and pepper, for seasoning meat
2 teaspoons kosher salt, plus more to taste
2 tablespoons butter
2 pounds beef chuck, cut into roughly 1-inch cubes
1 cup minced shallots, plus more for topping (from about 3 to 6 shallots, depending on size)
1/2 cup diced jalapeno (from about 2 medium jalapenos)
2 tablespoons achiote rojo paste (like El Mexicano brand)
2 tablespoons tomato paste (preferably double concentrated)
3/4 cup water
2 cups canned crushed tomatoes
2 tablespoons lime juice, plus more as needed
1 tablespoon packed brown sugar
3/4 cup dried kidney beans, soaked for about 4 hours, then rinsed

1
Sprinkle salt and pepper all over the beef cubes and rub it into their surfaces. Turn your Instant Pot onto saute mode. Heat one tablespoon butter until melted and foaming. Add roughly half of the beef (to avoid crowding) and brown thoroughly on all sides. Remove with a slotted spoon and repeat with remaining tablespoon of butter and the rest of the beef, until you've browned and set aside all of meat.
2
Add the shallots, jalapenos, and 2 teaspoons kosher salt to Instant Pot. Saute about 3 minutes, until the shallots are soft and translucent. Make a well in the center and add the achiote paste and tomato paste. Saute about a minute, using your utensil to crush up the achiote paste and mix everything together. Add the water and use it to scrape up the bits from the bottom of the pan. (Make sure you scrape well to avoid any paste sticking to the bottom.) Add the crushed tomatoes, lime juice, brown sugar, kidney beans, and the browned beef, and mix well. Turn to pressure cook mode on high for 35 minutes.
3
Once cooking is complete, let the pressure release naturally for at least 5 minutes before utilizing the instant release function. Shred the beef with two forks. (Some of the beans may have burst during the pressure cooking-don't worry about that!) Taste and adjust seasoning as needed with more lime juice and salt. Garnish and serve.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Salt and pepper, for seasoning meat, 2 teaspoons kosher salt, plus more to taste, 2 tablespoons butter, 2 pounds beef chuck, cut into roughly 1-inch cubes, and more.

Yes, Instant Pot Chili Con Carne falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot Chili Con Carne

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