Instant Pot Texas Brisket Chili Recipe
Introduction
This Instant Pot Texas Brisket Chili is a hearty and flavorful dish perfect for a cozy meal. Tender chunks of brisket simmer with a bold blend of spices and peppers, creating a rich and satisfying chili in just over an hour.
Ingredients
- 3 pounds beef brisket (cooked and chopped)
- 2 tablespoons vegetable oil
- 1 yellow onion (diced)
- 1 jalapeno (seeds removed and minced)
- 1 red chili pepper (diced)
- 4 cloves garlic (minced)
- 1/4 cup chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon cumin
- 1 tablespoon liquid smoke
- 2 teaspoons salt (or to taste)
- 1 teaspoon coarse ground black pepper
- 28 ounces crushed tomatoes
- 2 cups beef broth (low-sodium)
Instructions
- Step 1: Click sauté on the Instant Pot and adjust to High.
- Step 2: Once it reads Hot, add vegetable oil and sauté the diced onion, jalapeno, and red chili pepper until tender, about 4–6 minutes.
- Step 3: Add cooked brisket, minced garlic, chili powder, smoked paprika, cumin, liquid smoke, salt, black pepper, crushed tomatoes, and beef broth. Stir well to combine all ingredients.
- Step 4: Cover and lock the Instant Pot lid, ensuring the valve is in the closed position.
- Step 5: Pressure cook on High for 30 minutes. After cooking, let the pressure release naturally for 15 minutes, then carefully open the valve to release any remaining pressure.
- Step 6: If the chili is too liquidy, mix 1 tablespoon cornstarch with 2 tablespoons water. Add this slurry to the chili, turn on sauté, and bring the chili to a boil to thicken.
- Step 7: Serve hot, garnished with fresh parsley, sour cream, and extra diced red chili peppers if desired.
Tips & Variations
- For extra heat, keep the jalapeno seeds or add a pinch of cayenne pepper.
- Use smoked brisket or add more liquid smoke for a deeper smoky flavor.
- Substitute beef broth with vegetable broth for a milder taste or to lighten the chili.
- Serve with cornbread or over rice for a complete meal.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. To reheat, warm the chili gently on the stove over low heat, stirring occasionally. Add a splash of broth or water if it has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw brisket instead of cooked?
Yes, but cooking times will need to be adjusted. Brown the brisket first, then pressure cook longer (about 60 minutes) to ensure it becomes tender.
Is this chili spicy?
The heat level is moderate, but you can adjust the spice by adding more or fewer chili peppers or including their seeds to increase heat.
Print
Instant Pot Texas Brisket Chili Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
This Instant Pot Texas Brisket Chili is a hearty, smoky chili made with tender cooked brisket, bold spices, and a rich tomato base. Using the Instant Pot speeds up the cooking process while locking in deep flavors, making it a perfect comforting meal for chili lovers who want a true Texas-style taste without the long cooking time.
Ingredients
Meat
- 3 pounds beef brisket (cooked and chopped)
Vegetables
- 1 yellow onion (diced)
- 1 jalapeno (seeds removed and minced)
- 1 red chili pepper (diced)
- 4 cloves garlic (minced)
Spices and Seasonings
- 1/4 cup chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon cumin
- 1 tablespoon liquid smoke
- 2 teaspoons salt (or to taste)
- 1 teaspoon coarse ground black pepper
Liquids
- 2 tablespoons vegetable oil
- 28 ounces crushed tomatoes
- 2 cups beef broth (low-sodium)
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Garnishes
- Parsley (just a bit, for serving)
- Sour cream (for serving)
- Diced red chili peppers (for serving)
Instructions
- Preheat Instant Pot: Press the ‘Sauté’ function on the Instant Pot and adjust the setting to High heat to get the pot ready for cooking.
- Sauté Aromatics: Once the display reads ‘Hot,’ add the vegetable oil followed by the diced onions, minced jalapeno, and diced red chili pepper. Sauté these vegetables until tender, approximately 4 to 6 minutes, stirring occasionally to prevent burning.
- Add Remaining Ingredients: Incorporate the chopped cooked brisket, minced garlic, chili powder, smoked paprika, cumin, liquid smoke, salt, black pepper, crushed tomatoes, and beef broth into the pot. Stir well to combine all ingredients evenly.
- Seal and Pressure Cook: Secure the Instant Pot lid and lock it in place. Make sure the pressure release valve is in the closed position. Set the pot to pressure cook on high for 30 minutes to allow flavors to develop and the brisket to become tender within the chili.
- Release Pressure: After the cooking cycle completes, allow the pot to naturally release pressure for 15 minutes. Then carefully open the valve to release any remaining pressure before opening the lid.
- Thicken Chili (if needed): If the chili is thinner than desired, mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Press the ‘Sauté’ function again, add the cornstarch mixture to the chili, and bring it to a boil. Stir frequently until it thickens to your preferred consistency.
- Serve and Garnish: Ladle the chili into bowls and garnish with a small sprinkle of fresh parsley, a dollop of sour cream, and some diced red chili peppers for extra heat and presentation.
Notes
- Beef brisket should be cooked and chopped prior to starting this recipe; leftovers work well.
- Adjust the jalapeno and red chili peppers according to your preferred spice level.
- For a thicker chili without cornstarch, allow it to simmer on ‘Sauté’ mode longer after pressure cooking.
- Serving suggestions include cornbread or steamed white rice.
- This chili can be stored in the refrigerator for up to 4 days and freezes well.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Texan, American
Keywords: Instant Pot chili, Texas brisket chili, pressure cooker chili, beef brisket chili, smoked chili, easy chili recipe
