Instant Pot Chili Texas-Style
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
10 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
383 kcal
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Course
Main Course, Dinner
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Cuisine
Tex-Mex
Instant Pot Chili Texas-Style
Description
The Instant Pot Chili Texas-Style recipe starts by browning ground beef seasoned with classic Texan spices including ancho chili powder, paprika, and cumin. Onions and garlic are cooked in the same pot for a layered aromatic base. After adding tomatoes, tomato paste, beer, and beef broth, the chili is cooked under high pressure for 20 minutes, sealing in flavors quickly.
Finishing the chili involves naturally releasing the pressure and stirring in a masa harina slurry to thicken the chili, producing a rich, slightly thickened sauce consistent with Texas-style chili textures. The deep spice blend complements the hearty beef and adds warmth.
This chili can be served on its own or with toppings like shredded cheddar, sour cream, or jalapeño slices to adjust flavor and heat to taste. Optional additions include various beans, incorporated either canned or dried, adjusting cooking times accordingly. The recipe notes accommodate ingredient substitutions and offer tips for fat content and seasoning changes.
Ingredients
- 1 tablespoon olive oil (vegetable or canola oil)
- 2 pounds ground beef (I use 90% lean)
- 1 large onion diced
- 5 garlic cloves, minced
- 2 tablespoons ancho chili powder
- 1 tablespoon paprika
- 2 teaspoons cumin ground
- 1/2 teaspoon oregano dried
- 1 teaspoon salt
- 2 (15-ounces) diced tomatoes canned
- 1 (6-ounces) tomato paste canned
- 12 ounces beer (amber ale)
- 1 cup beef broth
- 2 tablespoons masa harina
Optional Toppings
- cheddar cheese shredded
- onion chopped
- sour cream
- jalapeño sliced
- tortilla chips or corn chips
Instructions
- Turn your instant pot to "saute", and add the oil. Once the instant pot is hot, add the ground beef and cook breaking up the meat with a wooden spoon, until browned.
- Stir in the onions and garlic and cook for about 3 minutes or until soften.
- Add the chili powder, paprika, ground cumin, oregano and salt and mix well.
- Stir in the tomatoes, tomato paste, beer and broth. Press "cancel" to turn the IP off.
- Cover with lid and seal. Make sure the valve is on the sealing position.
- Select "Manual" mode (high pressure) and set the timer for 20 minutes.
- When the cooking is done, allow the pressure to release naturally for 10 minutes, then do a quick release.
- Make a slurry by mixing the masa harina with 2-3 tablespoons of water until smooth. Turn the instant pot to "saute", and add the masa harina slurry stirring constantly. Let the chili simmer for about 3 minutes or until it has reached your desired thickness. Press "cancel". Season to taste and serve with your favorite toppings.
- Let the chili simmer for about 3 minutes or until it has reached your desired thickness. Press "cancel".
- Season to taste and serve with your favorite toppings.
Notes
- Drain excess grease if using higher-fat ground beef.
- Ancho chili powder can be substituted with other chili powders if unavailable.
- To add canned beans, include them with the tomatoes and proceed as directed.
- For dried beans, rinse and add after cooking onions, increasing pressure cooking time to 35 minutes with a natural release.
- Nutrition varies based on ingredient brands and specific choices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 15g | 5% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 81mg | 27% |
| Sodium | 835mg | 35% |
| Potassium | 856mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1479IU | 30% |
| Vitamin C | 17mg | 19% |
| Calcium | 91mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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