In the mood for a hearty, healthy, Whole30-friendly beef chili recipe packed with cubes of tender chuck roast that you can set and forget in your Instant Pot? Look no further than my Instant Pot Cowboy Chili!
My original recipe for Southwest Cowboy Chili debuted in our first cookbook, Nom Nom Paleo: Food For Humans, and is a longtime Nomster favorite. It’s a comforting no-bean chili with tender chunks of beef enrobed in a smoky, mole-like, bacon-y sauce. The only drawback? The stovetop version takes about 4 hours to make.
But after numerous requests from readers and some diligent tinkering in the kitchen, I finally came up with a variation that cooks in an Instant Pot in about one-third the time!
Wanna watch a replay of me cooking this recipe live in my kitchen with the boys? Check out my Facebook Live cooking demo below (recorded on 12/19/18):
Tips and substitutions:
What kind of meat should I use?
My favorite cut of beef for this recipe is chuck roast ’cause it’s inexpensive and gets fabulously fork-tender no matter if you cook it quickly in a pressure cooker or slowly in a crockpot or dutch oven. Cubed boneless beef short ribs and brisket also work well in this chili recipe. Not a beef-eater? You can substitute cubed pork shoulder and keep the same cooking time and ingredients. As cheaper and quicker alternatives, I’ve used ground beef, pork, and dark meat turkey with great success—just decrease the cooking time to 15 minutes under high pressure.
Can I substitute the ancho chile powder with chili powder?
Yes…but with reservations. Ancho chile powder is made from dried poblano peppers and is used extensively in traditional Mexican cooking because of its smoky, sweet, and moderately spicy flavor. Chili powder, on the other hand, is a combination of chile peppers and a blend of other spices, so the flavor can change depending on the spice maker. If you have a salt-free chili powder that you love, feel free to use it in place of ancho chili powder, but be forewarned that the final dish probably won’t have the same depth of flavor. Once the chili is done cooking, you may need to adjust the heat with some cayenne pepper.
Can I make this chili in a slow cooker or Crockpot?
Yes! Prepare steps 2 through 6 in a large pot on the stovetop and transfer the ingredients to a slow cooker or Crockpot in step 7. Cook on low for 8 to 10 hours.
What do I serve with this chili?
As with all of my meaty main dishes, I serve this chili with one or two vegetable sides. I suggest a big green salad, roasted broccoli and bacon, fried green plantains, or simple cauliflower fried rice. It also tastes great ladled on top of cooked spaghetti squash or a baked sweet potato! You can garnish the chili with traditional toppings and I’ve suggested a few in my recipe. (Your secret is safe with me if you choose to top it with shredded cheddar cheese and sour cream.)
Can I freeze this chili?
Most definitely. The chili keeps for about 4 days in the fridge, and you can freeze it in a sealed container for up to 6 months.
What are some good leftover-makeovers I can create with this chili?
The possibilities are endless! I use the leftover chili to stuff southwestern omelets, paleo meat pies, and lettuce-wrapped tacos. You can also dilute the leftover chili with equal parts bone broth to make a hearty soup, adding baby spinach at the end to squeeze in some extra veggies.
Okay—ready to make some Instant Pot Cowboy Chili?
Serves 6
Ingredients:
For the chili:
- 4 pounds beef chuck roast, cut into 2-inch cubes
- 2 teaspoons Diamond Crystal kosher salt (use 1 teaspoon if Morton’s brand)
- 4 slices bacon, cut into ¼-inch pieces
- 1 medium yellow onion, cut into ½-inch dice
- 2 tablespoons tomato paste
- 3 tablespoons ancho chile powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 cup bone broth or chicken broth
- 1 ounce unsweetened chocolate, shaved
- 4 garlic cloves, peeled and minced
- Juice from ½ small lime
- Freshly ground black pepper
For the garnish:
- ½ medium white onion, cut into ¼-inch dice
- ½ cup minced fresh cilantro
- ½ cup julienned radish
- 2 limes, cut into wedges
- plain full-fat coconut yogurt (optional)
Equipment:
- Large bowl
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Slotted spoon
- Silicone spatula
- 6-quart or larger Instant Pot or pressure cooker
Method:
In a large bowl, toss the cubed beef with the salt and set aside.
Turn on the sauté function on your Instant Pot, and when the metal insert is hot, toss in the sliced bacon.
Stir the bacon occasionally to ensure even browning. Once the bacon bits are crunchy, transfer them to a paper-towel lined platter with a slotted spoon.
Dump in the onion and tomato paste…
…and sauté until the onions are softened, about 2-3 minutes.
In the meantime, combine the ancho chile powder, cumin, oregano, paprika, and the broth in a small bowl or measuring cup.
Mix until smooth…
…and then stir in the chocolate shavings.
When the onions are softened, stir in the garlic and chili-chocolate mixture.
Cook for 1 minute or until fragrant.
Add the salted beef, cooked bacon, and lime juice. Stir well to combine.
Cancel the sauté function. Lock the lid and program your Instant Pot to cook under high pressure for 35 minutes.
When the chili is finished cooking, let the pressure drop naturally. If you’re impatient, wait 15 minutes after the chili is finished cooking before you manually release the pressure.
Taste the stew and season accordingly with salt and pepper. Top the chili with your favorite garnishes, such as white onions and cilantro, radishes, coconut yogurt, and/or lime juice.
Looking for another Whole30-friendly Instant Pot chili recipe? Make my Instant Pot Ground Beef Chili!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Instant Pot Cowboy Chili
Ingredients
- For the chili:
- 4 pounds beef chuck roast cut into 2-inch cubes
- 2 teaspoons Diamond Crystal kosher salt use 1 teaspoon if Morton’s brand
- 4 slices bacon cut into ¼-inch pieces
- 1 medium yellow onion cut into ½-inch dice
- 2 tablespoons tomato paste
- 3 tablespoons ancho chili powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 cup bone broth or chicken broth
- 1 ounce unsweetened chocolate shaved
- 4 garlic cloves peeled and minced
- Juice from ½ small lime
- Freshly ground black pepper
- For the garnish:
- ½ medium white onion cut into ¼-inch dice
- ½ cup minced fresh cilantro
- ½ cup julienned radish
- 2 limes cut into wedges
- plain full-fat coconut yogurt optional
Instructions
- In a large bowl, toss the cubed beef with the salt and set aside.
- Turn on the sauté function on your Instant Pot, and when the metal insert is hot, toss in the sliced bacon. Stir the bacon occasionally to ensure even browning. Once the bacon bits are crunchy, transfer them to a paper-towel lined platter with a slotted spoon.
- Dump in the onion and tomato paste and sauté until the onions are softened, about 2-3 minutes.
- In the meantime, combine the ancho chile powder, cumin, oregano, paprika, and the broth in a small bowl or measuring cup. Mix until smooth and then stir in the chocolate shavings.
- When the onions are softened, stir in the garlic and chili-chocolate mixture. Cook for 1 minute or until fragrant.
- Add the salted beef, cooked bacon, and lime juice. Stir well to combine.
- Cancel the sauté function. Lock the lid and program your Instant Pot to cook under high pressure for 35 minutes.
- When the chili is finished cooking, let the pressure drop naturally. If you’re impatient, wait 15 minutes after the chili is finished cooking before you manually release the pressure.
- Taste the stew and season accordingly with salt and pepper. Top the chili with your favorite garnishes, such as white onions and cilantro, radishes, coconut yogurt, and/or lime juice.
