Instant Pot Carne Asada Chili: The Ultimate Hearty & Flavor-Packed Recipe

Instant Pot Carne Asada Chili is a deeply rich and exceptionally hearty dish, making it the quintessential comfort food for crisp winter days or any time you yearn for a satisfying meal. The authentic carne asada flavor shines through in every succulent, meaty bite, promising a delightful culinary experience. This recipe generously serves 4 to 6 people.

It’s quite peculiar, but this year I find myself fully embracing the colder temperatures. Normally, as the calendar turns to this time of year, I’m already anticipating warmer weather, eagerly looking forward to the arrival of Spring and brighter days.

Perhaps it’s the calming rhythm of our home, or maybe the recent lack of sleep has me craving deeper comfort, but I am utterly smitten with this cozy, comforting world we currently inhabit. The chill in the air feels inviting, perfect for hunkering down and enjoying warming meals.

This newfound appreciation for winter’s embrace is precisely why I felt compelled to share another chili recipe with you all. There’s something inherently satisfying about a steaming bowl of chili that perfectly complements the season’s mood.

For a long time, I wasn’t particularly enthusiastic about chili. However, once I started grad school, it swiftly evolved into a full-blown obsession. It might have been the overwhelming stress from endless hours of reading and writing, prompting a subconscious need for hearty, comforting sustenance. Or perhaps it was simply a desperate craving for indulgent food and a convenient excuse to linger in the kitchen, skillfully procrastinating on my academic responsibilities.

Regardless of its origin, my love affair with chili blossomed during that period, and it’s an obsession that has happily persisted to this very day. Each spoonful brings a wave of nostalgia and warmth, making it a truly cherished dish in my repertoire.

While I typically opt for ground beef in my chili recipes, this year I found myself desiring something even more substantial and flavorful. Plus, as per my doctor’s recent recommendations, I’m encouraged to incorporate more delicious red meat into my diet, making this a perfect opportunity for a culinary upgrade.

This Instant Pot Carne Asada Chili is absolutely bursting with incredible flavor, making it the ideal dish to keep you warm and cozy through the remaining winter weeks. The meticulously crafted combination of tender, shredded meat, aromatic spices, robust beans, sweet fire-roasted tomatoes, and a splash of beer (because, let’s be honest, beer undeniably enhances the depth and complexity of almost any savory soup or stew) creates a truly rich and profound taste experience.

What’s even better about this chili is that its flavors deepen and meld beautifully over time. This means your leftovers are not just good, they’re guaranteed to be even more delicious the next day, making it an excellent meal prep option!

Why You’ll Love This Instant Pot Carne Asada Chili

This isn’t just another chili recipe; it’s a culinary journey packed with flavor and convenience. Here’s why this Instant Pot Carne Asada Chili will quickly become a favorite in your kitchen:

Unbeatable Flavor: Infused with the iconic, smoky, and zesty notes of authentic carne asada, this chili goes beyond traditional ground beef recipes. Each bite offers a rich, complex flavor profile that’s both familiar and exciting.
Effortless Perfection with Instant Pot: Say goodbye to hours of simmering on the stovetop. Your Instant Pot transforms tough cuts of beef into incredibly tender, shreddable meat in a fraction of the time, while simultaneously developing deep, cohesive flavors.
Hearty and Satisfying: Loaded with succulent beef, multiple types of beans, and a thick, savory broth, this chili is incredibly filling. It’s the ultimate comfort food that will warm you from the inside out, perfect for chilly evenings.
Perfect for Meal Prep: Chili is one of those magical dishes that often tastes even better the next day. The flavors continue to meld and deepen, making it ideal for leftovers, lunches, or freezing for future quick meals.
Customizable Spice Level: Whether you prefer a mild warmth or a fiery kick, this recipe is easily adjustable to your personal preference.
Versatile Toppings: Serve it plain or go wild with an array of toppings. From classic cheese and sour cream to fresh cilantro, avocado, or crispy tortilla strips, the possibilities are endless and always delicious.

Looking for more delicious Instant Pot recipes? Try these:

Instant Pot BBQ Turkey Enchilada Soup | Instant Pot White Cheddar Mac and Cheese | Instant Pot BBQ Short Rib Tacos | Instant Pot Chipotle Chicken Tacos

Essential Equipment for This Recipe

To whip up this incredible Instant Pot Carne Asada Chili, you’ll need a few key tools to make the process smooth and enjoyable:

Instant Pot: This is the star of the show! I personally recommend the Instant Pot Ultra for its versatility and advanced features, but any Instant Pot model, like the popular Instant Pot DUO, will work beautifully. It’s what makes this recipe so quick and the meat so tender.
Tongs: Essential for handling and searing the steak in the hot Instant Pot insert. I’m particularly fond of these “clongs” as they combine the functionality of tongs and a spoon, making them incredibly handy for various kitchen tasks.
Wooden Spoon (with a flat edge): Crucial for mixing ingredients and, more importantly, for deglazing the Instant Pot insert. A flat edge makes scraping up any browned bits from the bottom much easier, preventing the “burn” error.
Cutting Board: You’ll need a sturdy surface for cutting the steak into chunks and later for shredding the cooked meat. An organic bamboo cutting board is a great durable option.
Two Forks: These are indispensable for easily shredding the incredibly tender carne asada once it’s finished pressure cooking.

How to Make Instant Pot Carne Asada Chili!

Creating this flavorful chili in your Instant Pot is surprisingly straightforward. Follow these steps for a perfect, hearty meal:

1. Sear the Steak

Begin by setting your Instant Pot to the “Saute” function and add 1 tablespoon of olive oil to the inner pot. Once the oil is hot and shimmering, carefully add the seasoned steak chunks. Make sure to season your meat generously with salt and pepper before adding it to the pot. Sear the pieces on all sides until nicely browned, which typically takes about 5 to 6 minutes in total. The goal here is to develop a rich crust on the meat, which adds significant depth of flavor to your chili. I usually find I can sear all the steak in one batch, but if you’re using a smaller Instant Pot model, you might need to work in two batches to avoid overcrowding and ensure proper browning.

2. Sauté Aromatics and Deglaze

Once the steak is beautifully seared, remove it from the Instant Pot and set it aside on a plate. Add the remaining tablespoon of olive oil to the pot, then toss in the finely chopped onion. Sauté the onion, stirring occasionally, until it has softened and become translucent, which should take approximately 3 to 4 minutes. Next, stir in the minced garlic and cook briefly, just until it becomes fragrant, about 30 seconds. Be careful not to burn the garlic! At this point, turn off the Instant Pot’s “Saute” function.

Now, pour in the liquids – chicken stock, beer, and lime juice. Immediately use a sturdy wooden spoon (a flat-edged one works wonders here) to thoroughly scrape the bottom of the Instant Pot insert. This critical step, known as deglazing, ensures you loosen and scrape up any browned bits that may have stuck during the searing and sautéing process. If these bits remain stuck, the Instant Pot might trigger a “burn” error during pressure cooking, so make sure the bottom is sparkling clean!

3. Pressure Cook to Perfection

With the pot deglazed, it’s time to bring all the flavors together. Stir in all the remaining ingredients: chili powder, unsweetened cocoa powder, smoked paprika, ground cumin, cayenne pepper, hot chili beans, black beans, fire-roasted diced tomatoes, and tomato paste. Give everything a good, thorough stir to ensure all the spices and ingredients are well combined. Then, add the seared meat chunks back into the mixture, nestling them down into the liquid and beans.

Secure the lid on your Instant Pot, making sure the sealing valve is set to the “Sealing” position. Select the “Manual” (or “Pressure Cook”) setting and set the cooking time to 30 minutes on High pressure. When the timer goes off, allow the pressure to naturally release for 10 minutes. This natural release time is crucial as it helps the meat become even more tender and allows the flavors to deepen. After 10 minutes, carefully release any remaining pressure manually by switching the sealing valve to “Venting.”

4. Shred and Serve

Once all the pressure has been released and it’s safe to open the lid, carefully remove the tender chunks of meat from the chili to a cutting board. Using two forks, easily shred the meat into bite-sized pieces – it should be incredibly tender and fall apart effortlessly. Return the shredded meat to the chili, stirring it well to fully incorporate it into the flavorful soup. Serve your Instant Pot Carne Asada Chili immediately with your favorite toppings for a truly satisfying meal!

Craving more hearty and flavorful soups? Explore my comprehensive soups and stews recipe page for abundant inspiration!

Frequently Asked Questions About Carne Asada Chili

What kind of steak should I use for this chili?

For this specific Instant Pot Carne Asada Chili recipe, I highly recommend using either skirt steak or flank steak. These cuts are traditionally used for carne asada, and they become incredibly tender and flavorful when cooked under pressure, absorbing all the delicious spices and liquids. While you could technically use ribeye, I find that the less expensive cuts like skirt or flank steak not only provide an even better texture for shredding but also deliver that authentic, robust beefy flavor characteristic of carne asada, all without breaking the bank. Always look for good marbling for the best results.

How can I make this soup spicier?

If you’re a fan of a fiery kick, it’s very easy to adjust the spice level in this chili to your liking. The recipe, as written, offers a mild to medium spice level, which is perfect for most palates. To amp up the heat, simply increase the amount of cayenne pepper in the mixture. I’d suggest starting by adding an extra 1/4 teaspoon to 1/2 teaspoon for a medium-hot to hot chili. For those who crave extreme heat, you can also add a finely minced jalapeño or serrano pepper along with the onion and garlic, or a dash of your favorite hot sauce at the end.

What kind of beer is best for chili?

The type of beer you choose can significantly impact the final flavor of your chili. For this Carne Asada Chili, I personally prefer using a lager. A Mexican lager, especially one from a local craft brewery, works exceptionally well. Lagers tend to be lighter and crisper than darker beers, providing a subtle depth and slight bitterness without overpowering the delicate balance of spices and beef flavor. Avoid overly hoppy or heavy stouts, as they can sometimes introduce unwanted flavors. A good quality light or amber lager will complement the carne asada profile beautifully.

Can I make this chili ahead of time?

Absolutely! This Instant Pot Carne Asada Chili is an excellent candidate for making ahead. In fact, like many great chili recipes, it often tastes even better the next day as the flavors have more time to meld and deepen. Prepare the chili as directed, let it cool completely, and then store it in an airtight container in the refrigerator for up to 3-4 days. When ready to serve, gently reheat it on the stovetop over medium-low heat or in the microwave until warmed through, adding a splash of chicken stock or water if it’s too thick.

How do I store and reheat leftovers?

To store leftovers, allow the chili to cool completely before transferring it to airtight containers. It will keep well in the refrigerator for 3-4 days. For longer storage, this chili freezes beautifully. Divide it into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. When you’re ready to enjoy, thaw frozen chili overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally, until heated through. Alternatively, reheat individual portions in the microwave.

Bowl with Instant Pot chili image, rich and inviting

Instant Pot Carne Asada Chili

A hearty and meaty chili featuring the bold, authentic carne asada flavor you love, made effortlessly in your Instant Pot!

Prep Time:
5 minutes

Cook Time:
40 minutes

Additional Time:
10 minutes

Total Time:
55 minutes

Equipment

Organic Bamboo Cutting Board
Wooden Spoon & Scraper
Instant Pot Ultra
Instant Pot DUO

Ingredients

2 Tbsp olive oil
2 lbs skirt steak or flank steak (cut into 4 large chunks)
1/2 tsp salt
1/2 tsp black pepper
1 large onion (finely chopped)
4 cloves garlic (minced)
3 cups chicken stock
12 oz beer (a lager is recommended)
2 Tbsp lime juice
2 Tbsp chili powder
1 Tbsp unsweetened cocoa powder
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp cayenne pepper
1 14.5 oz can hot chili beans
1 14.5 oz can black beans
1 28 oz can fire-roasted diced tomatoes
2 Tbsp tomato paste

Toppings

Shredded cheddar cheese
Fritos or tortilla chips
Lime wedges
Sliced jalapeños (fresh or pickled)
Freshly chopped cilantro
Sour cream or Greek yogurt
Avocado, diced or sliced

Instructions

Set your Instant Pot to the “Saute” function and add 1 tablespoon of olive oil to the inner pot. Allow it to heat until shimmering.
Season the steak chunks generously with salt and pepper. Once the oil is hot, add the seasoned steak and sear it on all sides until beautifully browned. This process will take approximately 5 to 6 minutes in total. Once seared, remove the steak to a clean plate and set aside.
Add the remaining 1 tablespoon of olive oil to the Instant Pot, then add the finely chopped onion. Sauté, stirring occasionally, until the onion softens and becomes translucent, which usually takes about 3 to 4 minutes. Stir in the minced garlic and cook for just about 30 seconds until it becomes fragrant. Turn off the Instant Pot.
Pour in the chicken stock, beer, and lime juice. Immediately use a sturdy wooden spoon (preferably with a flat edge) to vigorously scrape the bottom of the Instant Pot insert, ensuring all browned bits that may have stuck are fully released. This deglazing step is crucial to prevent a “burn” error during pressure cooking.
Stir in all the remaining ingredients: chili powder, unsweetened cocoa powder, smoked paprika, ground cumin, cayenne pepper, hot chili beans, black beans, fire-roasted diced tomatoes, and tomato paste. Give everything a good stir to combine. Then, carefully add the seared steak chunks back into the mixture, nestling them down into the chili.
Secure the lid on your Instant Pot, ensuring the sealing valve is set to “Sealing.” Select the “Manual” (or “Pressure Cook”) setting and set the cooking time to 30 minutes on High pressure. Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes. After 10 minutes, carefully manually release any remaining pressure by switching the sealing valve to “Venting.”
Carefully remove the tender chunks of meat to a cutting board. Using two forks, shred the meat into desired bite-sized pieces; it should be incredibly tender and easy to shred. Return the shredded meat to the chili in the Instant Pot, stirring it well to fully incorporate.
Ladle the hearty Instant Pot Carne Asada Chili into bowls and serve immediately with your favorite toppings! Enjoy this ultimate comfort food!

Cuisine:
Mexican-inspired

Category:
Instant Pot, Chili, Main Course