Instant Pot Chili (Texas Style)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 25 mins
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Servings
6 to 8 servings
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Calories
561 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chili (Texas Style)
Description
The Instant Pot Chili (Texas Style) begins by rendering bacon fat and crisping bacon pieces, which add smoky depth. Cubes of beef chuck are browned in batches in the same fat, locking in flavor. Onions and garlic are then sautéed to develop aromatics before deglazing with lager-style beer and reducing for concentrated flavor.
Chili paste and beef broth are added to create a thick sauce, with masa harina stirred in to achieve the desired chili thickness and body. Returning the meat and bacon into the pot before pressure cooking ensures the flavors meld fully, producing a tender beef chili characteristic of Texas style without beans.
This chili can be served as a main dish accompanied by bread, rice, or simple sides, highlighting the rich meat flavor. Its cooking in an Instant Pot makes the process more efficient while still developing the traditional robust taste.
Ingredients
- 4 ounces Bacon , cut into 1/4-inch dice
- 1 teaspoon canola oil
- 3 pounds beef chuck , cut into 1-1/2 inch pieces
- 1 large onion , diced (about 1-1/2 cups)
- 3 large garlic minced, cloves
- 1/2 cup beer (lager-style, nothing too bitter)
- 3/4 cup chili paste 1 recipe, homemade
- 1-1/2 cups beef broth
- 2-3 tablespoons masa harina (depending on how thick you like your chili)
- kosher salt freshly-cracked
- black pepper freshly-cracked
Instructions
- Add bacon and canola oil to your multi-cooker insert and set the "Sauté" function to high. Cook until the bacon fat is rendered and the bacon is just beginning to crisp. Remove bacon with a slotted spoon, leaving drippings in the insert. (You should have about 2 tablespoons of bacon fat in the pan.)
- Season beef cubes all over with salt and pepper. Add to the multi-cooker insert in small batches and brown on all sides. Remove browned beef cubes to a plate to hold while searing each batch of meat.
- Add onions to the insert with 1/2 each teaspoon kosher salt and pepper and sauté until onions begin to soften, about 5 minutes. Stir in minced garlic and cook until fragrant, about 1 minute.
- Deglaze the insert with beer, and simmer until reduced, about 3 minutes. Stir in chili paste and beef broth until combined.
- Add beef cubes and reserved cooked bacon back into the pot. Stir to coat with the sauce. Place the lid onto the multi-cooker and lock into place with the vent in "sealing" position.
- Switch to the pressure cooker function and set it to HIGH pressure for 30 minutes. When finished cooking, let the steam naturally release for 10 minutes, and then quick release the remaining pressure.
- Switch the multi-cooker back to the Sauté function. Stir masa harina into the chili until smooth and simmer until thickened. Season to taste with salt.
- Serve hot with toppings such as lime wedges, sour cream, shredded cheddar, chopped cilantro, sliced jalapeño, and diced onion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 15g | 5% |
| Protein | 47g | 94% |
| Fat | 34g | 52% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 168mg | 56% |
| Sodium | 392mg | 16% |
| Potassium | 972mg | 21% |
| Sugar | 4g | 8% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 7.4mg | 8% |
| Calcium | 56mg | 6% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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