Photo: Jennifer Causey; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall
Active Time
20 Mins
Total Time
55 Mins
Yield
Serves 6 

A hearty beefy stew is just the ticket for a satisfying meal on a cool fall evening. We’ll be making warm, filling soups like this one all season long. Since this recipe can be ready in under an hour, it deserves to be added to your weeknight dinner lineup. It’s perfect to whip up when you’re busy, but still want a satisfying home-cooked meal. Only 20 minutes of hands-on time lets you have plenty of time for your long to-do list while it’s cooking in the pressure cooker. While the beef bones in the recipe are optional, they give the chili a greater depth of flavor. Most meat departments sell bones, or you can add a meaty piece of beef with the bone still attached. Add a loaf of warm bread to round out the meal. Leftover stew is even better and makes a great lunch to take to the office.

How to Make It

Step 1

Heat oil in a programmable pressure cooker (such as Instant Pot) set on sauté or in a heavy-bottomed pressure cooker over medium-high. Add beef to the pot, and cook, stirring once, until browned, about 10 minutes. Remove the beef from pot. Add onion and poblano chile to pot, and cook, stirring occasionally, until starting to soften, about 3 minutes.

Step 2

Add tomato paste, cocoa, chili powder, salt, pepper, and sugar; cook, stirring often, until fragrant, about 2 minutes. Add broth, tomatoes, beans, browned beef, and, if desired, beef bones to pot; bring to a boil. Cover pot with lid, and bring to full pressure according to manufacturer’s directions. Reduce heat to normal or medium, and maintain high pressure for 30 minutes. Remove from heat, if needed, and release steam according to manufacturer’s directions. Discard beef bones, if using.

Step 3

Serve chili with cheese, sour cream, cilantro, and jalapeño slices for topping.