Instant Pot Philly Cheesesteak Chili

Recipe Creator: Bothwell Cheese

Two delicious and comforting classics are fused together in the popular, time-saving Instant Pot for an easy and fuss-free dinner solution that everyone will devour.


2 tbsp vegetable oil
1 lb flank steak, sliced thinly across the grain
8 oz sliced button mushrooms
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1/2 Spanish or Vidalia onion, thinly sliced
4 tsp smoked paprika
2 tsp chili powder
1 tsp each salt and pepper
Pinch red chili flakes
1/4 cup tomato paste
1 can (28 oz) diced tomatoes
1 cup sodium-reduced beef broth
1 tbsp Worcestershire sauce
1/2 cup Bothwell Lactose Free Old Cheddar or Bothwell Lactose Free 18 Month Old Cheddar, cubed



  1. Heat oil in Instant Pot or multi-cooker on the high sauté setting. Add sliced steak; cook for 3 to 5 minutes or until browned. Add mushrooms, green pepper, red pepper, onion, smoked paprika, chili powder, salt, pepper and chili flakes.
  2. Cook for about 10 minutes or until vegetables are softened. Stir in tomato paste; cook for 3 minutes. Add diced tomatoes, broth and Worcestershire sauce. Select manual setting and adjust pressure to high; set time for 15 minutes.
  3. Quick-release pressure according to manufacturer’s direction. Stir in cubed cheese; let stand for 3 minutes.
  4. Garnishes: Top each serving with shredded cheese and chives. Serve with sourdough bread.

Tip: Freezing the steak for 30 minutes before slicing makes it easier to cut into thin, even slices.