Instant Pot Carne Asada Chili is rich and hearty, perfect for cold days or whenever you crave comforting, meaty flavor. The carne asada seasoning shines through every bite. Serves 4 to 6.
This year I’ve unexpectedly been enjoying colder weather more than usual. Normally I’m eager for spring, but lately the cozy rhythm of home life and the lack of sleep have made me appreciate long, chilly days. That’s exactly the kind of weather that calls for a pot of comforting chili.
I wasn’t always a chili fan, but grad school changed that. Whether it was stress, late-night studying, or the need to procrastinate in the kitchen, I discovered how satisfying a big bowl of chili can be. That appreciation stuck with me, and I now return to chili recipes again and again.
Usually I make chili with ground beef, but this version uses carne asada-style steak for an even heartier, bolder flavor. It’s also a great way to enjoy red meat if you’re trying to add more to your diet.
This Instant Pot carne asada chili layers steak, spices, beans, roasted tomatoes and beer for depth and richness. The flavors meld beautifully and the chili often tastes even better the next day, making it ideal for leftovers.
table of contents
Other yummy Instant Pot recipes: IP BBQ Turkey Enchilada Soup | IP White Cheddar Mac and Cheese | IP BBQ Short Rib Tacos | IP Chipotle Chicken Tacos
this recipe’s must-haves
Your Instant Pot is the star here — any Instant Pot model will work, though the Instant Pot Ultra offers extra controls if you prefer them.
Other helpful tools: a pair of tongs for handling the seared steak, a wooden spoon (a flat-edged one is handy for scraping the bottom), a cutting board and two forks for shredding the meat when it’s done.
here’s how to make Instant Pot Carne Asada Chili!
Sear Steak
Set the Instant Pot to Sauté and heat 1 tablespoon of oil in the insert. Season the steak chunks with salt and pepper. When the oil is shimmering, sear the steak on all sides until browned, about 5 to 6 minutes total. Remove the steak and set it aside. If your pot is small, sear in batches so pieces brown evenly.
Saute Onion
Add the remaining tablespoon of oil and the chopped onion. Sauté until the onion is softened, about 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds, then turn the Instant Pot off.
Pour in the chicken stock, beer and lime juice and use a wooden spoon to scrape up any browned bits from the bottom of the insert. Getting those bits up is important to prevent a burn notice and to add flavor.
Pressure Cook
Stir in the remaining ingredients and nestle the seared steak back into the mixture. Seal the Instant Pot and cook on Manual (High Pressure) for 30 minutes. When the cook time finishes, allow a natural pressure release for 10 minutes, then release any remaining pressure manually.
Shred and Serve
Transfer the cooked meat to a cutting board and shred with two forks. Stir the shredded meat back into the chili. Serve hot with your favorite toppings.
Need more inspiration for soups and stews? Check your favorite recipe collection for more comforting ideas.
what kind of steak should I use?
Skirt steak or flank steak are my top picks — they develop great flavor and shred nicely. Ribeye works too if you prefer a richer, fattier cut, but skirt or flank deliver excellent texture and are more budget friendly.
how can I make this soup spicier?
The recipe’s heat level is mild-to-medium. To increase the spice, raise the cayenne pepper by 1/4 to 1/2 teaspoon depending on whether you want medium-hot or very spicy.
what kind of beer is best?
A light lager works nicely here — a Mexican-style lager is ideal if you have one available. It adds flavor without overpowering the chili.
Instant Pot Carne Asada Chili
equipment
- Instant Pot (any model)
- Cutting board
- Wooden spoon
- Two forks for shredding
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 (lager 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 (adjust to taste)
- 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
- Shredded cheddar cheese
- Fritos
- Lime wedges
- Sliced jalapeños
- Freshly chopped cilantro
instructions
- Set Instant Pot to Sauté and add 1 Tbsp oil to the insert.
- Season steak chunks with salt and pepper. When the oil is hot and shimmering, sear steak on all sides, about 5 to 6 minutes total. Remove steak to a plate.
- Add remaining tablespoon of oil and the onion. Sauté until softened, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Turn the Instant Pot off.
- Stir in chicken stock, beer and lime juice. Use a wooden spoon to scrape up any browned bits from the bottom of the insert.
- Stir in chili powder, cocoa powder, smoked paprika, cumin, cayenne, tomato paste, beans and diced tomatoes. Nestle the seared steak back into the mixture.
- Seal the Instant Pot and cook on High pressure (Manual) for 30 minutes. Let naturally release for 10 minutes, then release remaining pressure manually.
- Remove meat to a cutting board and shred with two forks. Return shredded meat to the chili and stir to combine.
- Serve immediately with your favorite toppings.