Instant Pot Steak Fajita Chili

Published on Jan 5, 2020
Updated on Mar 8, 2020

Bowl of chili garnished with jalapeños, tortilla strips and cheese.
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. Top it off with cheese, sour cream, avocado & tortilla strips for the “fajita touch”!
Bowl of chili garnished with jalapeños, tortilla strips and cheese.

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)

  1. Gather ingredients. You’ll need boneless short ribs, kidney beans, pinto beans, bell peppers, onions, beef broth, chili powder, cumin, salt, pepper, cornstarch & water.
Ingredients on a table used to make steak fajita chili

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

Collage of step-by-step photos how to make steak fajita chili

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.

Instant pot showing natural release of 10 minutes

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.
Bowl of chili garnished with jalapeños, tortilla strips and cheese.

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.

Bowl of chili garnished with jalapeños, tortilla strips and cheese.

Steak Fajita Chili

Course: Dinner
Cuisine: American
Keyword: Chili, Instant Pot, Steak Fajita Chili
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 470 kcal
Author: Yvonne

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.

Print

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

  1. 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.

  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 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

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.
Nutrition Facts
Steak Fajita Chili
Amount Per Serving (2.25 Cups)
Calories 470 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 8g50%
Cholesterol 89mg30%
Sodium 1432mg62%
Potassium 1179mg34%
Carbohydrates 29g10%
Fiber 9g38%
Sugar 3g3%
Protein 39g78%
Vitamin A 923IU18%
Vitamin C 54mg65%
Calcium 107mg11%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
If you make this recipe I’d love to hear your thoughts. Be sure to leave a comment below and/or rate the recipe; or if you take a photo & share to social, tag @triedandtasty so that I can check it out! Also, be sure to follow Tried and Tasty along on FacebookInstagramPinterest & Twitter to keep up with all the latest recipes!
Instant Pot Steak Fajita Chili
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