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4.49 from 25 votes

Instant Pot Texas Beef Brisket Chili

This Instant Pot Texas beef brisket chili is bean-less, deeply spiced, and loaded with tender brisket — a hearty, low-fuss meal any night of the week.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: American
Keyword: best Instant pot texas beef brisket chili recipe, best texas brisket chili, Instant pot texas beef brisket chili, pressure cooker texas beef brisket chili
Servings: 8
Calories:

Equipment

  • Pressure Cooker/Instant Pot (6 or 8 qt)

Ingredients

  • 4 lbs flat cut beef brisket
  • 6 bacon strips diced
  • 1 large onion (or 2 medium) chopped
  • 20 oz fire roasted diced tomatoes with green chilies 2 cans
  • 12 oz Mexican beer
  • 3 bay leaves
  • 1 tsp salt
  • 1 tsp black pepper

Mixture

  • 5 dried ancho (mild heat) or guajillo (medium heat) chiles
  • 5 garlic cloves
  • 1 cup water
  • 2 tbsp chili powder
  • 1 tbsp spanish paprika
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp ground coriander
  • 1 tsp salt

Toppings

  • purple onion finely chopped
  • cilantro finely chopped
  • lime juice sliced
  • jalapeño sliced
  • sour cream
  • shredded cheese

Instructions

Pepper Mixture

  • Deseed the dried ancho or guajillo peppers and discard the seeds.
  • Boil 2 cups water, add the peppers, cook 1 minute, and remove from heat.
  • Let cool at least 10 minutes; reserve 1 cup of the infused water.
  • Blend the cooled peppers, reserved water, and remaining pepper mixture ingredients until smooth.

Prepare

  • Clean, pat dry, and trim fat from the meat (leave some fat).
  • Cut the meat into 1½" x 1½" cubes.
  • Season with 1 tsp salt and 1 tsp pepper; set aside.
  • Dice the bacon strips.

Pressure Cook

  • Set the cooker to sauté-high; add bacon and cook 5–8 minutes until crispy.
  • Remove the bacon; discard most of the grease, keeping about 3 tbsp.
  • Add the seasoned meat; cook 4–5 minutes until browned on all sides (may need two batches).
  • Add chopped onions and minced garlic; cook 1 minute.
  • Add the pepper mixture and Mexican beer; mix well.
  • Add the fire roasted tomatoes with green chilies, bacon, and bay leaves; submerge the leaves without stirring.
  • Cover and pressure cook on high for 50 minutes, with a natural release of 45–50 minutes.
  • Remove the lid, discard the bay leaves, optionally skim excess grease, stir, and season with salt to taste.
  • Serving: Top with shredded cheese, onions, cilantro, jalapeño, avocado, sour cream, and lime juice as desired. Serve with cornbread, crackers, corn tortillas, or toast.

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