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Instant Pot® Texas-Style Chili

This Texas classic, which has no beans or tomatoes, lets chilies make up the base of this flavorful and spicy chili. Using the Instant Pot® cuts down the cooking time to make this an easy recipe for the big game.

Serves 12
Ready in 105 mins
Prep time 25 mins
Cooking time 80 mins
404 calories per serving


> 4 dried chilies like guajillo or ancho, stemmed and seeded (optional)
> 1/2 (7 oz) can chipotle peppers in adobo sauce
> 4 cloves garlic
> 1 tbsp brown sugar
> 4 cups low-sodium beef broth, divided
> 4 lbs boneless beef chuck roast
> 1 medium onion, chopped

To Serve (optional):

> Shredded cheddar cheese
> Sour cream
> Chopped fresh cilantro
> Chopped jalapenos


Set the Instant Pot® to saute on medium. Add dried chilies (if using) and cook 2 min. per side until toasted and fragrant. Add the chipotle peppers and sauce; cook 3-4 min., stirring occasionally. Add the garlic, brown sugar, and 1 1/2 cups beef broth. Bring to a boil, then reduce to a simmer. Cook 8-10 min. Season with salt and pepper. Let mixture cool slightly, then transfer to a blender. Puree 1-2 min., until smooth. Set aside.
While chili mixture is simmers, cut the beef into 2-inch cubes. Season with salt and pepper. Set Instant Pot® to sauté on medium. In batches, add beef to pot. Cook 6–7 min., searing on all sides, until golden brown. Transfer seared beef to a bowl. Repeat with remaining beef.
To Instant Pot®, add the onion. Cook 5 min., until softened. Add remaining 2½ cups broth and stir to combine. Return chili mixture and beef to pot. Lock the lid and close the pressure release valve. Set Instant Pot® to pressure cook on high. Cook 70 min., then let naturally release for 20 min.
If desired, skim excess fat off chili. Garnish with the cheese, sour cream, cilantro, and jalapeños, as desired.


For mac & cheese, prepare 1 (28 oz) pkg family-size macaroni & cheese; top with the chili and garnish as desired. For nachos, spread 1 (15 oz) bag corn chips on a parchment-lined sheet pan. Top with chili and 1 (8 oz) bag nacho taco cheese blend. Bake at 425° for 5-10 min. Garnish as desired.

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