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Instant Pot Chili Texas-Style

Texas-style Instant Pot Chili is made with ground beef, beer and the perfect blend of bold spices. Add your favorite toppings and enjoy this hearty and satisfying bowl of comfort food!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
40 mins
Servings: 8 servings
Calories: 383 kcal
Course: Main Course , Dinner
Cuisine: Tex-Mex

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 ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 2 (15-ounces) cans diced tomatoes
  • 1 (6-ounces) can tomato paste
  • 12 ounces beer (amber ale)
  • 1 cup beef broth
  • 2 tablespoons masa harina
Optional Toppings
  • Cheddar cheese, shredded
  • Onions, chopped
  • sour cream
  • Jalapenos, sliced
  • Tortilla chips or corn chips

Instructions

    Cup of Yum
  1. 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.
  2. Stir in the onions and garlic and cook for about 3 minutes or until soften.
  3. Add the chili powder, paprika, ground cumin, oregano and salt and mix well.
  4. Stir in the tomatoes, tomato paste, beer and broth. Press "cancel" to turn the IP off.
  5. Cover with lid and seal. Make sure the valve is on the sealing position.
  6. Select "Manual" mode (high pressure) and set the timer for 20 minutes.
  7. When the cooking is done, allow the pressure to release naturally for 10 minutes, then do a quick release.
  8. 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.
  9. Let the chili simmer for about 3 minutes or until it has reached your desired thickness. Press "cancel".
  10. Season to taste and serve with your favorite toppings.

Notes

  • If you use ground beef with a higher fat content, you may need to drain any excess fat accumulated when browning the beef.
  • If you don't have ancho chili powder, you can use any type of chili powder.
  • If you would like to add beans to your chili:
  • For Canned Beans: Add 1 or 2 (15-ounces) can(s) of beans at the same time you add the tomatoes. Follow the recipe as written.
  • For Dried Beans: Add 8 ounces (1/2 pound) of dried beans, rinsed - right after cooking the onions. Cook on high pressure for 35 minutes. After the cooking is done, allow the pressure to release naturally for 15 minutes, then do a quick release.
  • Nutrition facts are only an estimate and will vary depending on the brand of ingredients used.

Nutrition Information

Calories 383kcal (19%) Carbohydrates 15g (5%) Protein 23g (46%) Fat 25g (38%) Saturated Fat 9g (45%) Cholesterol 81mg (27%) Sodium 835mg (35%) Potassium 856mg (24%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 1479IU (30%) Vitamin C 17mg (19%) Calcium 91mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 383

% 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.