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|By :Beef It's What's For Dinner|
|Diet||Gluten Free, Low Carb, Paleo|
|Cooking Technique||Pressure Cook|
|Prep Time||5 minutes|
|Cook Time||22 minutes|
Beef It’s What’s for Dinner is funded by the Beef Checkoff. The Beef Checkoff was established as part of the 1985 Farm Bill. It’s a national marketing and research program funded by America’s cattle farmers and ranchers. Cattle farmers, ranchers and importers direct the national checkoff program, which uses funds toward research and promotion efforts designed to increase domestic and/or international demand for beef. The Cattlemen’s Beef Board and USDA oversee the collection and spending of these beef checkoff funds.
Was good, easy dinner on a cold night. Served with blue cheese vole slaw. Will make again
So far thisbis a tremendous dissapointment. Came out like very very bland beef stew… very very watery… Im cooking it down now… Beef is tender but tasteless.
Still looking for a chili recipe
Just reading the recipe, there are some major ingredients missing. Chili needs chili powder, garlic, and cumin. If you make this and the end product is bland, try adding those for the classic flavor you seek.
My husband and i loved it. I did read other reviews before making it so i added some spices to it. It was great! Will be a make again dish!
Added Rotel tomatoes and chili beans with chili powder, smoked chipolte chile seasoning and 1/2 can of chipolte peppers in abodo sauce – yummy!
Easy to make but came out quite liquidy. Added a little corn starch mixture to thicken it up and it worked well. The spices in the recipe arent enough but thats what making it your own is all about. A quick and easy dinner for those cold winter nights (cut back on the cumin).
I added chili powder, garic powder and cumin after reading the reviews. Also thickened it with corn starch. So glad I did – it was good!
Doubled the recipe, but added a pound of ground beef as the extra meat. Based on other reviews, added chili powder, garlic powder, and ground cumin.
Honestly I’m not sure why this recipie is even listed. There is no spices whatsoever so the chili came out very bland.
I added chorizo, red pepper, chili beans, and spices:. Garlic powder, chilli powder, and cumin.
I made this but added 1/4 c chilie powder
1 Tbsp mexican oregano
2 Tsp cumin
1 tsp corriander
1/2 tsp Cayenne
It was tasty as is but I made some small modifications to make it even better:
Add 3 10.5 oz cans of diced tomatoes (habiñero, green chilles & chipotle).
Also add in 1-2 Tbsp chili powder some cumin, some mexican oregano. Add drained can(s) kidney and/or black beans after release.
Thicken with cornstarch slurry at end on saute ~2-3 minutes.
Perfect as a base recipe. I added a chilli pot seasoning from jd seasonings and cunky carrots/potatoes to bulk it out .
I recommend sauting the onions with the beef stew meat. It gave ours a delicious flavor and the meat was very tender. I would also recommend adding 2 tablespoons of corn starch, we found the base very watery when it was finished cooking, but flavorful. We added black beans, used Rotel, and added fresh jalapeno once it was cooked as a garnish. We will definitely make this again.
For the best flavor the beef should be browned first to achieve the malliard reaction and then seasoned prior to pressure cooking
Satisfying meal for those on keto diet. Easy to make in the instant pot. But I think of it more as stew with a tomato base as opposed to chili. Will make it again.
This recipe need a lot of help
Found recipes not to my liking and instructions where vague
For a larger instant pot
Not a great recipe. There’s lots of better ones out there.
Loved it made in 30 minutes and added adobe sauce and chipotle with white beans. Lived it and will switch to this as our new chili recipe!
Very basic recipe. Easy to add whatever seasonings you like.
I like this recipe, It’s actually pretty good. I did add chili bean and a little garlic. Definately will cook this again.
I loved this!but i would add less tomatoes. We also added 3 small cans of chili beans and it was delicious!
Here is my version, everyone loved it
Instant Pot Chunky Chili
1 tablespoon of oil
2 lbs of beef chuck roast cut into big cubes
salt and pepper to taste (garlic powder etc.)
1 tablespoon chili powder
2 tablespoons of cumin powder
1 tablespoon of paprika (or 1/2 paprika ½ hot paprika)
1 cup of beef broth
8 oz of baby portobello mushrooms chopped
1 tablespoons of onion powder
2-3 jalapeno peppers chopped
6 oz can of tomato paste
1 teaspoon of crushed garlic
29 oz Rotel
Press the saute button on the Instant Pot.
Add oil to the pan and let heat up.
Add onion and cook
Add remaining ingredients starting with meat and secure the lid of the pot. Turn the quick release knob to sealing.
Press the manual button for 20 minutes..
Let the pressure come down naturally if you can.
Serve with sour cream or cheddar cheese and/or Fritos
I loved the concept. Never thought to use stew beef or beef chunks in chili. I modified my regular chili recipe to use the stew beef. Really took it up a notch to me. Thanks for the great idea.
This is the first meal I made using my new Instant pot and I’m super proud of how it turned out! I added my own seasonings and threw in a bell pepper and chopped carrots too. Wow it’s tender! I recommend cutting back on the tomato sauce though or maybe add something to soak up the extra liquid like pasta or rice. Next time!
Love this. I make rice and pour it over top of the rice