Instant Pot Cowboy Chili Recipes

Steps:

• Preheat a 6- or 8-quart Instant Pot® on the saute setting until the display reads "hot" (see Cook's Note). Sprinkle the chuck roast and pork shoulder all over with 1 teaspoon of salt and a generous amount of pepper. Add 2 tablespoons oil to the pot, then add the chuck roast and brown on all sides, about 2 minutes per side. Remove to a sheet pan or large plate.
• Add more oil to the pot, if necessary, and repeat the process with the pork shoulder, browning on all sides. Remove and set aside with the beef.
• Add the onion and poblano to the pot along with 1 teaspoon salt and cook, stirring occasionally, with a wooden spoon and scraping the browned meaty bits from the bottom of the pot, until the onion is translucent, about 5 minutes. Add the chili powder, cumin, paprika, oregano and cook, stirring to evenly distribute and heat the spices until fragrant, about 1 minute. Add the tomato paste and garlic and continue to cook, stirring, 2 minutes more. Add the tomatoes and beef broth and stir to combine, scraping the bottom with your spoon. Turn the pot off.
• Cut the chuck and pork shoulder into 3/4-inch pieces. Add to the pot along with the chorizo and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Stir the chili and serve with toppings such as sour cream, shredded Cheddar and chopped cilantro.

Steps:

• Begin by placing your two meats and onion into the basin. Press the Sauté button and cook until the meats are no longer pink, shifting the contents regularly to break them up. This will take around 5 minutes or so. Now add in the remaining ingredients. Give them a quick stir and press the Keep Warm/Cancel button (high pressure, 30 minutes). Now secure the lid, close off the pressure valve and press the Bean/Chili button. Allow the contents to cook and once complete, quick-release the pressure valve. Remove the lid when safe to do so and press Keep Warm/Cancel, and then press the Sauté button. This will help reduce the chili liquid and help thicken it up. Sauté your chili for about 10 minutes, stirring each minute or so. Serve with dairy-free sour cream, jalapeño slices and dairy-free cheese.

Steps:

• Turn the crock pot on to low.
• Prepare the Cowboy Steak Seasoning following the separate recipe posting.
• Roll cubed steak around in the seasoning mix until they are thoroughly coated.
• In a large, heavy fry pan over medium high heat, brown off the bacon (if using) until crisp.
• Remove and drain on paper towels or clean newspaper, reserving the drippings.
• Brown the coated cubes of steak in the bacon drippings (or oil), working in batches if necessary.
• Transfer browned steak to the crock pot.
• Add the chorizo or pork and cook it down, stirring, for about 5 minutes.
• Transfer the chorizo or pork to the crock pot.
• Add all the "aromatics" to the fry pan and sweat them down, stirring frequently, about 5 minutes.
• Transfer them to the crock pot.
• Stir in all the "other good stuff" and the reserved bacon to the crock pot.
• If there's not enough liquid to cover, add some beef stock or more beer. Put the lid on. Cook for @ 7 hours and then give it a taste and adjust the seasoning if needed and let it simmer at least another hour. The longer the better!