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!
Servings 8 servings
Calories 383kcal
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.
- 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
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
Calories: 383kcal | Carbohydrates: 15g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 835mg | Potassium: 856mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1479IU | Vitamin C: 17mg | Calcium: 91mg | Iron: 5mg