Instant Pot Texas-Style Chili  recipe provided by the Certified Angus Beef® brand.

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Instant Pot Texas-Style Chili

Serves 10 - 12
Cuisine: American
Category: Soups & Stews, Instant Pot, Slow Cooker
Instant Pot Texas-style Chili is rich, thick, and deeply spiced. Make this homemade chili recipe for game day or to warm up with on a cold day.
Prep Time
10 mins
Other Time
30 mins
Cook Time
1 hr
Total Time
1 hr 40 mins
  • 3 pounds Certified Angus Beef ® chuck roast, cut in 2-inch cubes
  • 1 1/2 teaspoons kosher or sea salt, divided
  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, crushed
  • 1 jalapeño, seeded and minced
  • 1/3 cup chili powder
  • 1 tablespoon cumin
  • 1 teaspoon oregano
  • 1 minced chipotle in adobo, with sauce (or another minced jalapeño)
  • 1 cup beer or beef broth
  • 1 (15-ounce) can crushed tomatoes
  • Juice of 1 lime
  • 2 ounces tortilla chips, crushed (about 20 chips, optional), finely crushed
  • 1/2 teaspoon fresh ground black pepper
  • Optional toppings: sour cream, diced onions, pickled jalapeños, fresh cilantro
  • Recipe provided by Mike Vrobel,
  1. Season chuck roast cubes with 1-teaspoon salt. Heat the vegetable oil in the Instant Pot set to Sauté mode, medium heat. Add half the cubes in a loose single layer and sear until well browned on one side, about 4 minutes. (Avoid crowding the pot or the cubes will steam, not brown). Transfer browned cubes to a bowl and repeat with remaining cubes.
  2. Add the onions, garlic, and jalapeño to the pot, and sprinkle with remaining 1/2 teaspoon salt. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of beef. Make a hole in the middle of the onions and add the chili powder, cumin, oregano and chipotle in adobo. Cook until the chili powder is fragrant, about one minute then stir the spices into the onions. Stir in beer, bring to a boil and simmer for 1 minute.
  3. Add the browned beef cubes with its juices to the pot and stir to coat the beef with the spices. Spread the crushed tomatoes in a single loose layer over the top of the beef.
  4. Lock the lid, set on “Pressure Cook” mode for 30 minutes. Let the pressure come down naturally, about 20 more minutes. Remove the lid, tilting it away from you to avoid the hot steam.
  5. Bring the chili back to simmer over low heat (“Sauté” mode adjusted to low). Scrape bottom of the pot to make sure nothing is sticking. Stir in lime juice and crushed tortillas; simmer 5 minutes to thicken chili. Taste for seasoning, adding salt and pepper as needed.
  6. Serve with your favorite chili toppings.
Calories: 216cal total
Recipe provided by Mike Vrobel,
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