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

Scale

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