It’s that time of year where everyone (or just about everyone) is cold & bundled up inside their homes. That makes this steak fajita chili a PERFECT meal right about now! Whether you’re feeding a few or feeding a crowd this will warm the hearts & bellies of all who enjoy it!
Can I make this Instant Pot Steak Fajita Chili for the Super Bowl?
YES! This chili would be the hit of your game day menu! Easier to prepare than fajitas because you can prep & keep warm in advance. By doubling or even tripling the recipe you are sure to feed a crowd! It’s completely customizable so everyone can choose their favorite way to enjoy it!
How To Make Instant Pot Steak Fajita Chili (step-by-step)
- Gather ingredients. You’ll need boneless short ribs, kidney beans, pinto beans, bell peppers, onions, beef broth, chili powder, cumin, salt, pepper, cornstarch & water.
2. Press the Sauté button in the lower left hand corner of your Instant Pot. Wait until the indicator light shows “Hot”. Add the avocado oil to the hot pot; making sure the entire surface is coated.
3. Carefully place the ribs in the Instant Pot, careful not to overcrowd. Brown for 3-4 mins. on each side. Do not disturb until ready to flip.
4. After the roast has browned on each side, remove and set aside.
5. Add the onion and peppers. With a wooden spoon saute peppers 3-5 minutes stirring often.
6. Turn the Instant Pot off. Add ribs back to the Instant Pot along with the kidney beans, pinto beans, broth & spices.
7. Secure lid lid and make sure steam release handle is moved to “sealing” position.
8. Cook on High Pressure for 25 minutes. Allow the pressure to release naturally for 10 minutes, then quick release.
9. In a small bowl mix together the cornstarch and cold water until smooth and immediately whisk into hot chili. Allow to thicken for 5 minutes before serving.
10. Garnish with desired toppings: jalapeños, sour cream, avocado, cheese and/or tortilla strips
Why is it important to wait until the chili has naturally released for 10 minutes?
The liquid in the recipe will still be at a boiling hot temperature ten minutes after the cooking cycle has ended. By adding the cornstarch slurry to the boiling hot liquid it will react and thicken the chili. If you wait too long to add the slurry the liquid won’t be hot enough to create the reaction needed to thicken.
Important Tips for Making Instant Pot Steak Fajita Chili
- The quality of your meat matters. If possible, I recommend purchasing Prime beef (my all-time favorite brand is Certified Angus Beef, you can find if it’s available in your area here. The higher the quality of meat you use the better your chili will be!
- Don’t have green & yellow bell peppers specifically? No problem! Use what you’ve got on hand – any bell peppers will work wonderfully in this recipe!
- Avocado oil is my preferred all-purpose cooking oil. It is “naturally delicious, healthy and shelf-stable without the addition of unnecessary chemicals” It has a smoke point of 500°F making it safe to stir-fry, bake or broil! Don’t have any? Canola oil would be a good substitute.
- Deglazing or scraping the bits off the bottom of the pan before cooking is an important step you won’t want to skip. This is best done with a wooden spoon. The golden & crispy goodness on the bottom of the pan is full or flavor that will enhance your chili.
- Be sure the water you add your cornstarch too is COLD. By adding a cold slurry to an extremely hot liquid you’ll get the thickening effect you desire.
Frequently Asked Questions
Q. How do you thicken chili? A. The cornstarch slurry added at the end of cooking will be your thickening agent.
Q. Can Steak Fajita Chili be frozen? A. Yes! Freeze your chili in a covered airtight container or heavy-duty freezer bags for about 4 to 6 months (for best quality).
Q. What if I don’t have an Instant Pot? How else can I make Steak Fajita Chili? A. This can easily be made in a slow cooker. You’ll sear & brown the steak on the stovetop before transferring to the slow cooker. Add all ingredients and cook on low for 6-8 hours or high for 4-6 hours.
Steak Fajita Chili
This warm bowl of comfort is everything you love about steak fajitas. Tender & flavorful beef short ribs, onions, and peppers made hearty with the perfect combination of beans and spices.
Ingredients
- 2 tbsp. avocado oil (can substitute canola oil)
- 2 lbs boneless beef short ribs
- 4 c beef broth
- 1 small onion diced
- 1 green bell pepper chopped
- 1 yellow bell pepper chopped
- 1 can kidney beans
- 1 can pinto beans
- 1 1/2 tbsp ground cumin
- 2 tbsp chili powder
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
-
Remove your boneless beef spare ribs from the packaging and dry with a paper towel. Carefully season the ribs with a light dusting of salt and black pepper. It's important not to over salt the meat at this step. After you've seasoned one side of the meat, flip and season the other side.
-
Press the Sauté button in the lower left hand corner of your Instant Pot. Wait until the indicator light shows "Hot". Add the avocado oil to the hot pot; making sure the entire surface is coated.
-
Carefully place the ribs in the Instant Pot, careful not to overcrowd. Brown for 3-4 mins. on each side. Do not disturb until ready to flip.
-
After the roast has browned on each side, remove and set aside.
-
Add the onion and peppers. With a wooden spoon saute peppers 3-5 minutes stirring often.
-
Turn the Instant Pot off. Add ribs back to the Instant Pot along with the kidney beans, pinto beans, broth & spices.
-
Secure lid and make sure steam release handle is moved to "sealing" position.
-
Cook on High Pressure for 25 minutes. Allow the pressure to release naturally for 10 minutes, then quick release.
-
In a small bowl mix together the cornstarch and cold water until smooth and immediately whisk into hot chili. Allow to thicken for 5 minutes before serving.
-
Garnish with desired toppings: jalapeños, sour cream, avocado, cheese and/or tortilla strips
Recipe Notes
- The quality of your meat matters. If possible, I recommend purchasing Prime beef (my all-time favorite brand is Certified Angus Beef, you can find if it's available in your area here. The higher the quality of meat you use the better your chili will be!
- Don't have green & yellow bell peppers specifically? No problem! Use what you've got on hand - any bell peppers will work wonderfully in this recipe!
- Avocado oil is my preferred all-purpose cooking oil. It is "naturally delicious, healthy and shelf-stable without the addition of unnecessary chemicals" It has a smoke point of 500°F making it safe to stir-fry, bake or broil! Don't have any? Canola oil would be a good substitute.
- Deglazing or scraping the bits off the bottom of the pan before cooking is an important step you won't want to skip. This is best done with a wooden spoon. The golden & crispy goodness on the bottom of the pan is full or flavor that will enhance your chili.
- Be sure the water you add your cornstarch too is COLD. By adding a cold slurry to an extremely hot liquid you'll get the thickening effect you desire.
