What would we do without this wonderful gadget? It's a pro at cooking up everything, in the blink of an eye. Why not pop in a halved, seeded spaghetti squash to pressure cook for about 10 minutes while you're prepping this chili to get another (and different) meal out this recipe? You can thank us later.
Makes 8 servings
What you need
1 boneless beef chuck-eye roast (about 3 ½ pounds), trimmed and cut into 1 ½-inch pieces
coarse salt and freshly ground black pepper
1 tablespoon Tessemae’s Lemon Garlic
1 onion, finely chopped
3 garlic cloves, minced
1 jalapeno, seeded and finely chopped
3 tablespoons chili powder
1 ½ teaspoons cumin
½ teaspoon dried oregano
2 cups chicken broth (preferably homemade)
2 cans (14.5 ounces each) crushed or diced tomatoes
¼ cup Tessemae’s Matty’s BBQ Sauce
Salad greens, sliced jalapeno, cilantro leaves, slice radishes and sliced avocado, for serving
What you do
- Season beef with salt and pepper. Turn on Instant Pot and use the Saute option with the “More” heat level. Once the display shows “Hot,” add Lemon Garlic to Instant Pot insert and add half of beef in a single layer and cook without moving until deeply browned, about 6 minutes. Flip beef pieces and brown second side, another 4 minutes. Remove from insert and set aside. Repeat with remaining half of beef.
- Add onion, garlic, and jalapeno to pot, sprinkle with salt and pepper and cook, stirring often, until softened, about 4 minutes. Add chili powder, cumin and oregano and cook, stirring, for 1 minute.
- Add chicken broth and beef back into Instant Pot insert, cover and seal Pot and cook on High pressure for 35 minutes.
- Allow pressure to release naturally for 20 minutes, then carefully release pressure manually. and stir in Matty’s BBQ Sauce and season to taste with more salt and pepper. Serve over salad greens topped with jalapeno, cilantro, radishes and avocado, if desired.