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Tasty Tuesday: Instant Pot Hearty Rump Roast Chili

This super-simple hearty chili will warm you up combining rump roast, black beans, onions, salsa, and Tex-Mex spices.


  • 2 lbs boneless Fleming Family Beef Rump Roast, cut into 1/2-inch pieces
  • 2 cans (15-1/2 ounces each) black beans, rinsed, drained
  • 1 can (15-1/2 ounces) diced tomatoes (chili or zest-style)
  • 1 medium onion, chopped
  • 2 teaspoons chile powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1 cup prepared thick-and-chunky salsa (room temperature)


Shredded Cheddar cheese, diced red onion, diced green onion, diced avocado and dairy sour cream (optional)


  1. Place Rump Roast, black beans, tomatoes, onion, chile powder, salt, cumin, and pepper into pot.
  2. Cook for 22 minutes using beef or stew setting.
  3. Assemble toppings for self-serve.
  4. When the chili is done, stir in the salsa. 
  5. Ladle into bowls and serve warm. Allow guests to garnish chili with toppings. 

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