Instantpot Jalapeño Chili




  • 1/2 lb. (about 8 strips) bacon, diced
  • 2 lb. sirloin steak, cubed
  • 1 large onion, diced
  • 2 cloves garlic, diced
  • 3 Jalapeños, diced, (seeded or unseeded)
  • 2 (10 oz.) can beef broth
  • 1 Tbsp. Worcestershire sauce
  • 3 Tbsp. chili powder
  • 1 Tbsp. paprika, smoked or regular
  • 1/2 Tbsp. black pepper, coarsely ground
  • 1/2 Tbsp. cumin
  • 1/4 tsp. dried oregano, optional
  • 2 (15 oz.) can plain pinto beans, undrained
  • 1 (28 oz.) can crushed tomatoes
  • 1/4 Cup. masa harina
  • 1/2 Cup. water


  1. Push the sauté button and let preheat for about 5 minutes.
  2. Add the diced bacon and cook until crispy, about 5-7 minutes. Place bacon bits aside while reserving the bacon drippings in the pot
  3. Sauté the steak, onion, garlic and jalapeños till meat is browned and vegetables are tender.
  4. Add the beef broth, Worcestershire sauce, and spice, then mix until incorporated. Turn off the sauté button.
  5. Add the beans and tomatoes on top , but DON'T MIX (it might activate the burn error).
  6. Place the lid on with the vent closed and push the chili/bean button (it will take a little time to get up to temperature, then it will count down to 30 minutes).
  7. When the chili cooks for 30 minutes , do not quickly release the steam, let the chili rest in the pot for 15 more minutes. Then, release the vent.
  8. Once done, open the lid, and mix until blended. Mix the masa with water and add to the chili and mix. Then, add back the bacon bits. Serve with rice, cheese, sour cream, cornbread etc.