This flavorful, budget-friendly Instant Pot Texas Chili is made with ground beef, beer, and a bold blend of chili spices—true Texas-style, without beans. It’s a quick, hearty version of the classic red chili that pressure-cooks in 20 minutes and is ready in under an hour, while tasting like it simmered all day.
If you enjoy comforting, one-pot dinners that are easy to prepare, try this chili. It pairs wonderfully with favorite toppings and dishes like the family favorite Chili Mac and Cheese.
Instant Pot chili delivers the rich aroma and deep flavors of long-simmered chili with minimal effort. Using the pressure cooker shortens the cooking time dramatically while concentrating flavor. Top with shredded cheese, sour cream, or avocado for a satisfying meal any night of the week.
✔️ Instant Pot Chili Ingredients
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Ground beef: Lean ground beef (90/10 ground sirloin recommended). Using lean meat reduces the need to drain excess fat, but any ground beef will work.
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Onion: One large onion, diced (brown, yellow, white, or red).
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Oil: Olive oil, avocado, vegetable or canola oil.
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Garlic: Fresh garlic minced. Garlic paste or powder can be used in a pinch.
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Tomatoes & tomato paste: Canned diced tomatoes and a 6-ounce can of tomato paste. Use tomatoes with chiles if you prefer extra heat.
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Beer: An amber ale or Mexican cerveza adds depth. If you prefer to avoid alcohol, substitute additional beef broth.
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Beef broth: Or chicken broth if it’s what you have on hand.
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Masa harina: Used as a slurry to thicken the chili and add a subtle Tex-Mex flavor.
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Spices: Ancho chile powder, ground cumin, paprika, dried oregano, and salt.
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Toppings (optional): Shredded cheddar, sour cream, sliced jalapeños, diced onion, tortilla or corn chips, and avocado slices.
🔎 How To Make Instant Pot Chili
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Press “Sauté” on the Instant Pot. Heat the oil and brown the ground beef, breaking it up with a spoon until no longer pink.
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Add the diced onion and minced garlic; cook a few minutes until softened.
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Stir in ancho chili powder, paprika, cumin, oregano, and salt until fragrant.
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Mix in the diced tomatoes, tomato paste, beer, and beef broth. Stir to combine and press “Cancel.”
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Secure the lid, set the valve to sealing, and cook on Manual (high pressure) for 20 minutes.
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When finished, allow a natural pressure release for 10 minutes, then perform a quick release.
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Whisk masa harina with 2–3 tablespoons water to make a smooth slurry.
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Turn Sauté back on and slowly stir in the masa slurry, simmering about 3 minutes until the chili thickens. Press “Cancel.” Adjust seasoning and serve with desired toppings.
🔎 What Makes Texas Chili Different?
Texas chili, often called “Texas Red,” emphasizes beef and bold spices and traditionally omits beans. Opinions vary on adding tomatoes—some purists avoid them, others include them—but the no-beans rule is a common hallmark of Texas-style chili.
🔎 How Long Does It Take To Cook Chili In An Instant Pot?
Cook time on Manual (high pressure) is 20 minutes. Add about 10 minutes for browning and sautéing, plus time for the pot to come to pressure and for a 10-minute natural release. With prep included, the recipe can be completed in under an hour.
🔎 How Do You Thicken Chili in a Pressure Cooker?
This recipe uses a small amount of liquid so it thickens nicely, but masa harina is my preferred thickener. Mix masa with water to make a slurry and stir it in with the Instant Pot on Sauté. Stir frequently to prevent sticking and cook until the chili reaches your desired consistency.
🔎 Can You Freeze Homemade Chili?
Yes. Cool completely, then transfer to freezer-safe containers or resealable bags. Freeze up to 3 months. I recommend freezing individual portions for quick meals. Thaw overnight in the refrigerator and reheat in the microwave (stir every 40 seconds) or on the stovetop over low heat.
Texas Chili Recipe Tips and Notes
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If you prefer chili with beans, add canned beans when you add the tomatoes.
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For canned beans: Add one or two 15-ounce cans with the tomatoes and follow the recipe.
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For dried beans: Rinse 8 ounces (1/2 pound) dried beans and add them after cooking the onions. Cook on high pressure for 35 minutes, allow a 15-minute natural release, then quick release.
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Serve with cornbread, tortilla chips, or your favorite toppings.
More easy Instant Pot recipes to try:
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Instant Pot Pot Roast
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Instant Pot Shredded Chicken (Mexican Style)
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Instant Pot Chicken Wings
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Instant Pot Brisket
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Instant Pot Duo 6Qt.
A reliable pressure cooker speeds cooking and locks in flavor—this model is a kitchen staple for fast, flavorful meals.
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Dried Oregano Organic
Instant Pot Chili Texas-Style
Kathy McDaniel
Ingredients
- 1 tablespoon olive oil
- 2 pounds ground beef
- 1 large onion, diced
- 5 garlic cloves, minced
- 2 tablespoons ancho chili powder
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 2 (15-ounces) cans diced tomatoes
- 1 (6-ounces) can tomato paste
- 12 ounces beer
- 1 cup beef broth
- 2 tablespoons masa harina
Optional Toppings
- Cheddar cheese, shredded
- Onions, chopped
- Sour Cream
- Jalapenos, sliced
- Tortilla chips or corn chips
Instructions
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Turn the Instant Pot to Sauté, add the oil, and brown the ground beef, breaking it up until browned.
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Add onions and garlic; cook about 3 minutes until softened.
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Stir in chili powder, paprika, cumin, oregano, and salt.
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Add diced tomatoes, tomato paste, beer, and beef broth. Press Cancel.
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Secure the lid and set the valve to sealing.
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Select Manual (high pressure) for 20 minutes.
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After cooking, allow a 10-minute natural release, then quick release remaining pressure.
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Mix masa harina with 2–3 tablespoons water into a smooth slurry. Turn Sauté on and stir in the slurry, simmer about 3 minutes until thickened. Press Cancel. Season to taste and serve with toppings.
Notes
- If using higher-fat ground beef, drain excess fat after browning.
- If you don’t have ancho chili powder, any chili powder will work.
- Adding beans: For canned beans, add 1–2 (15-ounce) cans with the tomatoes. For dried beans, add 8 ounces (1/2 pound) rinsed dried beans after cooking the onions and pressure cook for 35 minutes with a 15-minute natural release.
- Nutrition facts are estimates and will vary by brand and ingredient choices.