This delicious, budget-friendly Instant Pot Texas Chili recipe is made with ground beef, beer, no-beans and the perfect robust blend of chili spices. This quick version of the world’s famous Texas chili is hearty, ridiculously easy to make and the perfect bowl of comfort food any day of the week.
We love warming and satisfying dinner recipes that are brimming with flavor, yet are easy to make. This family’s favorite Chili Mac and Cheese recipe is all that – and then you add the toppings!!
Nothing beats the aroma and flavors of a good bowl of chili, except for a bowl of Instant Pot chili that tastes as if it has simmered on the stove top all day although, it pressure cooks in only 20 minutes and it’s completely ready in less than an hour.
I am a big fan of effortless homemade one-pot and instant-pot meals. Especially comfort food meals like chili con carne, red Texas chili, stews and soups.
This Instant Pot chili is everything you want in a chili recipe. Bold flavors, the right amount of spices and the heartiness delivered only by long hours of simmering. Add your favorite toppings like cheese and sour cream and you have the perfect weeknight or weekend dinner ready in no time!
Instant Pot Chili Ingredients
- Ground Beef: I use lean ground beef for this chili recipe. I usually get ground sirloin (90% lean – 10% fat). I use lean beef so I don’t have to drain the meat, however, this recipe works with all hamburger meat!
- Onions: Brown, yellow, white or red onions, diced.
- Oil: I use olive oil but any mild oil like avocado, vegetable or canola oil can be used.
- Garlic: I use fresh garlic but garlic paste can be used as well. In a pinch, you can use garlic powder.
- Tomatoes and Tomato Paste: Canned diced tomatoes. You can use tomatoes with chiles if you like.
- Beer: You can use any amber ale beer or Mexican cerveza. Although the alcohol in the beer cooks off, If you prefer not to use beer add extra beef broth.
- Beef Broth: I often use chicken broth as I always have some in my pantry.
- Masa Harina: Masa gives a very distinct flavor to chilis and Tex Mex dishes.
- Spices: Ancho chile powder, ground cumin, paprika, dried oregano, salt
- Toppings: Optional but highly recommended. Here are some suggestions: Shredded Cheese, sour cream, sliced jalapeños, diced onions, tortilla chips, corn chips, avocado slices.
How To Make Instant Pot Chili
- First, press the “saute” setting on your pressure cooker. Brown the ground beef in a bit of oil until the beef is no longer pink.
- Add the onions and garlic and cook for a few minutes.
- Stir in the spices and salt.
- Add the tomatoes, tomato paste, beer and beef broth. Stir to combine and then press “cancel”.
- Cover and seal the instant pot. Cook on manual mode (high pressure) for 20 minutes.
- When the cooking is complete, allow the pressure to release naturally for 10 minutes and then do a quick release.
- While the pressure is releasing naturally, make a slurry by mixing the masa harina with water.
- Turn the saute setting on and slowly stir in the masa mixture. Cook for about 3 minutes, then press “cancel”. Serve with your preferred toppings.
What Makes Texas Chili Different?
Texas Chili or Texas Red is a bold flavored chili made with beef and spices but no beans!! When it comes to tomatoes however, the opinion is divided. Some people are opposed to adding tomatoes to their favorite Texan “Bowl o’ Red”, while others don’t seem to mind. When it comes to beans however, everyone seems to agree in thick and beefy with no-beans!
How Long Does It Take To Cook Chili In An Instant Pot
This Texas chili recipe cooks in just 20 minutes using the “manual” mode – at high pressure. In addition, you will need a few minutes to sauté the onions and to brown the beef plus the time it takes for the pressure cooker to come to pressure. After the cooking is done, you can do a quick release or allow the pot to naturally release for about 10 minutes. With the small prep needed, you can get dinner ready in less than an hour.
How Do You Thicken Chili in aPressure Cooker?
Although the consistency of this chili recipe is perfect due to the small amount of liquid used, I like to use masa harina to thicken and add that extra Tex-Mex flavor to the dish.
After adding the masa harina slurry, stir the chili a few times to prevent it from sticking to the bottom of the pot.
Can You Freeze Homemade Chili?
Absolutely! Chili freezes well. Let the Texas chili cool completely and place it in freezer safe containers or resealable freezer bags. Store in the freezer for up to 3 months.
I like freezing single servings or small portions that can be served as a quick lunch or dinner. It’s best to defrost each portion in the refrigerator overnight.
To reheat, microwave the beef chili stirring, every 40 seconds until heated through. You can also reheat smaller or larger portions in a pot on the stovetop over low-heat.
Texas Chili Recipe Tips and Notes
- If you are a “chili with beans lover”, you can certainly add beans to this chili recipe.
- For Canned Beans: Add 1 or 2 (15-ounces) can(s) of beans at the same time you add the tomatoes. Follow the recipe below.
- 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.
- Serve this homemade chili with cornbread, or tortilla chips and your favorite toppings.
Take a look at some delicious and easy Instant Pot recipes:
- Instant Pot Pot Roast
- Instant Pot Shredded Chicken Mexican Style (from fresh or frozen)
- Instant Pot Chicken Wings (from fresh or frozen)
- Instant Pot Brisket
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Instant Pot Chili Texas-Style
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
- 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.
Video
Chef’s Tips
- 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.
Wayne Thomason says
Made it without the beer and used 28 oz of crushed tomatoes instead of diced. It was very good and my wife liked it too. If I had to give one thing to change, I’d have to say it was maybe a little too bright with tomato flavor, maybe a bit too much tomato paste but it was fine as written.
One error I see on the picture with all the ingredients though, it says “Pepper” instead of “Oregano”.
Kathy says
Thanks Wayne! We will rectify the photo.
Vicky says
Great recipe! The only things I added were 1 red, green and yellow bell peppers chopped, and served it over elbow macaroni (that was prepared separately on the stove). Delicious!
Kathy says
Thank you!
Rachael says
Wow! Your recipes never disappoint! This is so delicious, and tastes so good leftover! This was my first time ever making chili. I also used beef broth in place of amber ale.
Kathy says
Hi Rachael, I am so glad you like the chili. Thank you for the feedback!
Kim says
I used chorizo turkey instead of ground beef and this chili was awesome! Easy to make and delicious
Kathy says
Chorizo sounds fabulous! Thank you.
Sonya says
This chili is amazing! So easy to make and turned out incredible. I added some canned beans for my husband as he likes beans in his chili. I had it without. I will make a double batch next time for game night.
Paola says
What if you don’t have a pressure cooker? What other way could you make this? In a crock pot? Or just the stove? Anything you would have to do different in either cooking way?
Rosie says
I was wondering the same thing… I hope to see an answer. I may try this on the stovetop. Did you try it that way, Paola?
Kathy says
Hi! Sorry I think I missed the question from Paola. You can make this recipe on the stove top and on the crock pot! If using a slow cooker, I will still brown the beef first. I hope that helps.