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5 from 4 votes

Instant Pot Texas Beef Brisket Chili

Prep Time15 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
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


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


  • 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


  • 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


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



  • Deseed the dried ancho (mild heat) or guajillo (medium heat) peppers and discard the seeds.
  • In a medium size pan: add 2 cups of water and bring it to a boil. Add the dried peppers and cook for 1 minute. Remove the pan from the heat source. Let cool for at least 10 minutes. Reserve 1 cup of the infused water.
  • Place the boiled peppers, 1 cup of infused water, and the rest of the mixture ingredients into a blender. Blend until smooth.


  • Clean and pat dry the meat with a paper towel.
  • Trim the fat off the meat (make sure to leave some fat). Cut the meat into 1½" x 1½" cubes.
  • Season the meat with 1 tsp salt, 1 tsp pepper and mix well. Set aside until ready to cook.
  • Dice cut the bacon strips and set aside.

Pressure Cook

  • Set cooker to saute-high. 
  • Add diced bacons to the cooker and saute for 5-8 minutes or until crispy. Remove the cooked bacon bites and set aside. Discard most of the bacon grease but leave at least 3 tbsp for cooking purposes.
  • Add the seasoned meat to the cooker. Mix and cook for 8-10 minutes or until all sides of the meat have browned.
  • Add chopped onions and cook for 1 minute.
  • Add pepper mixture, Mexican beer and mix.
  • Add fire roasted diced tomatoes with green chilies, bacon bites and bay leaves. Submerge the leaves into the liquid and do not stir the tomatoes. Watch video for reference.
  • Place the lid on. Pressure cook on high for 50 minutes with a natural release (approx. 45-50 min). Remove the lid.
  • Discard the bay leaves. Stir the chili and season with salt to taste.

Optional: add shredded cheese, sliced red onions, chopped cilantro, avocado, fresh sliced jalapeño, sour cream and squeeze lime on top of the chili.

    Serve with cornbread, cracker or toast.