Instant Pot Texas-Style Chili

1. Sear the Beef:

• Season chuck roast cubes with 1 teaspoon salt. Heat vegetable oil in the Instant Pot set to Sauté mode, medium heat.
• Add half the cubes in a loose single layer and sear until well browned on one side, about 4 minutes. Avoid crowding the pot or the cubes will steam instead of brown. Transfer browned cubes to a bowl and repeat with remaining cubes.

2. Sauté the Aromatics:

• Add the onions, garlic, and jalapeño to the pot, and sprinkle with remaining 1/2 teaspoon salt. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of beef.
• Make a hole in the middle of the onions and add the chili powder, cumin, oregano, and chipotle in adobo. Cook until the chili powder is fragrant, about one minute, then stir the spices into the onions. Stir in the beer, bring to a boil and simmer for 1 minute.

3. Pressure Cook:

• Add the browned beef cubes with their juices to the pot and stir to coat the beef with the spices. Spread the crushed tomatoes in a single loose layer over the top of the beef.
• Lock the lid and set on Pressure Cook mode for 30 minutes. Let the pressure come down naturally, about 20 more minutes. Remove the lid, tilting it away from you to avoid the hot steam.

4. Finish the Chili:

• Bring the chili back to a simmer over low heat (Sauté mode adjusted to low). Scrape the bottom of the pot to make sure nothing is sticking.
• Stir in lime juice and crushed tortillas; simmer for 5 minutes to thicken the chili. Taste for seasoning, adding salt and pepper as needed.

5. Serve:

• Serve with your favorite chili toppings such as sour cream, diced onions, pickled jalapeños, and fresh cilantro.