Okay, let’s dive into a chili that’s become an absolute legend in our household! The first time I made this Instant Pot Texas Chili, the aroma alone had my family circling the kitchen like delighted sharks. My husband, a self-proclaimed chili connoisseur, declared it “the real deal,” and even my usually picky kids went back for seconds, mopping up every last bit with chunks of cornbread. What I love most is how the Instant Pot transforms tough cuts of beef into incredibly tender, flavorful morsels, all while infusing them with that deep, smoky, and perfectly spiced chili goodness that defines authentic Texas Red. It’s a rich, beefy, and bean-free bowl of comfort that’s surprisingly easy to make, thanks to the magic of the pressure cooker. Forget hours of simmering; this recipe delivers that slow-cooked taste in a fraction of the time, making it a weeknight hero and a weekend showstopper.

Ingredients: Crafting Your Bowl of Red

This recipe focuses on the core elements of authentic Texas chili: quality beef, a complex blend of dried chiles, and aromatic spices. We’re keeping it traditional – no beans, no tomatoes (except perhaps a touch of paste for depth).

For the Beef & Base:
- 2.5 – 3 lbs Boneless Beef Chuck Roast, trimmed of excess hard fat and cut into 1-inch cubes
- 2 tablespoons Olive Oil or Beef Tallow (for searing)
- 2 large Yellow Onions, chopped (about 2 cups)
- 6-8 cloves Garlic, minced
- 1-2 Jalapeños, minced (seeds removed for less heat, optional)
- 4 cups Beef Broth (low sodium preferred)
- 2 tablespoons Tomato Paste
- 1 tablespoon Apple Cider Vinegar (for a touch of tang)
- 1 teaspoon Liquid Smoke (optional, for an extra smoky layer)
- Salt and freshly ground Black Pepper, to taste
For the Chile Paste & Spices:
- 4 Ancho Chiles, dried, stems and seeds removed
- 2 Guajillo Chiles, dried, stems and seeds removed
- 2-3 Chile de Árbol, dried, stems and seeds removed (adjust for desired heat)
- 2 cups Hot Water (for rehydrating chiles)
- 2 tablespoons Chili Powder (a good quality, dark blend)
- 1 tablespoon Smoked Paprika
- 1 tablespoon Ground Cumin
- 1 teaspoon Dried Mexican Oregano
- 1/2 teaspoon Cayenne Pepper (optional, for extra heat)
- 1/4 teaspoon Ground Cloves (a secret weapon for depth)
- 1 bay leaf
For Thickening (Optional Slurry):
- 2 tablespoons Masa Harina (corn flour, not cornmeal)
- 1/4 cup Cold Water or Beef Broth

Instructions: Your Instant Pot Journey to Chili Perfection

Follow these steps carefully to build layers of flavor that make this Texas chili truly exceptional.

Prepare the Dried Chiles:
- Wearing gloves if sensitive to chiles, remove the stems and seeds from the Ancho, Guajillo, and Chile de Árbol. Tear them into smaller pieces.
- Place the dried chile pieces in a heatproof bowl and pour 2 cups of hot water over them. Ensure they are submerged (use a small plate to weigh them down if needed). Let them rehydrate for 20-30 minutes until softened.
- Once softened, transfer the chiles and about 1/2 cup of their soaking liquid to a blender. Blend until a smooth paste forms. Add a little more soaking liquid if needed to get the blender going. Set aside. Discard the remaining soaking liquid.
Sear the Beef:
- Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- Set your Instant Pot to “Sauté” mode on high. Once hot, add 1 tablespoon of olive oil or beef tallow.
- Working in batches to avoid overcrowding (which steams rather than sears), brown the beef cubes on all sides. This takes about 3-5 minutes per batch. Remove the browned beef to a clean plate and set aside. Add the remaining tablespoon of oil if needed for subsequent batches.
Sauté Aromatics:
- To the now-empty Instant Pot (don’t clean it!), add the chopped onions. Sauté for 5-7 minutes, stirring occasionally, until they soften and become translucent.
- Add the minced garlic and jalapeños (if using). Sauté for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
Deglaze and Build Flavor Base:
- Pour about 1/2 cup of the beef broth into the pot. Scrape the bottom of the pot with a wooden spoon or spatula to loosen any browned bits (fond). This is crucial for flavor and preventing a “burn” notice.
- Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
- Add the prepared chile paste, chili powder, smoked paprika, ground cumin, dried Mexican oregano, cayenne pepper (if using), and ground cloves. Stir well to combine with the aromatics and cook for 1-2 minutes, until the spices are fragrant.
Combine and Pressure Cook:
- Return the seared beef (and any accumulated juices) to the Instant Pot.
- Pour in the remaining beef broth, apple cider vinegar, and liquid smoke (if using). Add the bay leaf. Stir everything together to ensure the beef is mostly submerged.
- Secure the lid on the Instant Pot, ensuring the steam release valve is set to the “Sealing” position.
- Select “Pressure Cook” (or “Manual”) mode and set the timer for 40 minutes on high pressure.
Natural Pressure Release (NPR):
- Once the 40-minute cooking cycle is complete, allow the pressure to release naturally for at least 15-20 minutes. This helps the beef remain tender.
- After 15-20 minutes of NPR, carefully perform a quick release for any remaining pressure by moving the steam release valve to the “Venting” position. Be cautious of hot steam.
Thicken and Finish (Optional):
- Once the pin drops and it’s safe to open, remove the lid. Remove and discard the bay leaf.
- If you prefer a thicker chili, prepare the masa harina slurry. In a small bowl, whisk together the masa harina and cold water (or broth) until smooth.
- Set the Instant Pot to “Sauté” mode on low. Stir in the masa slurry and let the chili simmer for 5-10 minutes, stirring occasionally, until it thickens to your desired consistency.
- Taste the chili and adjust seasonings as needed. You might want more salt, pepper, or a pinch more cayenne for heat.
Rest and Serve:
- For the best flavor, let the chili rest for at least 15-20 minutes before serving. The flavors will continue to meld and deepen. It’s even better the next day!

Nutrition Facts

Servings: This recipe yields approximately 6-8 hearty servings.
Calories per serving (approximate): Around 450-550 calories, depending on the exact cut of beef, amount of oil used, and any toppings. This is an estimate as nutritional values can vary significantly.
- Note: This estimate does not include toppings or accompaniments like cornbread or rice.

This chili is high in protein due to the generous amount of beef. The fat content will vary based on how well you trim the chuck roast. It’s relatively low in carbohydrates since it’s bean-free and uses minimal sugar-containing ingredients.

Preparation Time

Understanding the time commitment helps plan your chili adventure:

Active Prep Time (Chopping, Searing, Sautéing): 30-40 minutes
- This includes cubing the beef, chopping vegetables, and preparing the chile paste.
Chile Rehydration Time: 20-30 minutes (can be done while prepping other ingredients)
Instant Pot Sauté Time (for browning & aromatics): 15-20 minutes
Pressure Building Time: 10-15 minutes (varies by Instant Pot model and contents)
Pressure Cooking Time: 40 minutes
Natural Pressure Release: 15-20 minutes
Thickening & Resting Time (Optional but Recommended): 15-30 minutes

Total Estimated Time: Approximately 2 hours 15 minutes to 2 hours 55 minutes from start to when it’s ready to serve (including resting). While this seems like a while, much of it is hands-off time while the Instant Pot does its work.

How to Serve: The Perfect Bowl of Red Experience

Serving Texas chili is an art form in itself. Here are some classic and creative ways to enjoy your masterpiece:

Classic Toppings (Offer a “Chili Bar” for guests!):
- Shredded Cheese: Cheddar, Monterey Jack, or a Mexican blend are popular choices.
- Sour Cream or Crema: A dollop adds coolness and creaminess to balance the spice.
- Diced Onions: White or red onions for a sharp, fresh bite.
- Chopped Cilantro: For a burst of freshness.
- Sliced Jalapeños: Fresh or pickled, for those who like an extra kick.
- Crushed Tortilla Chips or Fritos: For a salty crunch.
- Lime Wedges: A squeeze of fresh lime juice brightens all the flavors.
Perfect Pairings & Accompaniments:
- Cornbread: A slightly sweet, crumbly cornbread is the quintessential side for Texas chili. Consider a jalapeño cheddar cornbread for an extra flavor dimension.
- White Rice: A simple bed of steamed white rice helps soak up the rich chili sauce and tempers the heat.
- Saltine Crackers or Oyster Crackers: Classic, simple, and perfect for dipping.
- Flour Tortillas: Warm tortillas for scooping or wrapping.
Beyond the Bowl – Creative Serving Ideas:
- Chili Cheese Fries: Ladle over crispy French fries and top with melted cheese.
- Chili Dogs: A generous spoonful over a hot dog in a bun, topped with your favorite fixings.
- Loaded Baked Potatoes: Split a baked potato and fill it with chili and toppings.
- Chili Mac: Serve over a bowl of macaroni and cheese for an ultimate comfort food mashup.
- Frito Pie: A Texan classic! Serve directly in a bag of Fritos (or on a plate with a base of Fritos) and add your favorite toppings.

Additional Tips for Chili Supremacy

Elevate your Instant Pot Texas Chili with these pro tips:

Toast Your Dried Chiles: Before rehydrating, briefly toast the dried chile pieces in a dry skillet over medium heat for 1-2 minutes per side until fragrant. This awakens their oils and deepens their smoky, complex flavors. Be careful not to burn them, or they’ll turn bitter.
Don’t Skip the Sear: Properly browning the beef in batches is crucial. This Maillard reaction creates a deep, savory foundation that a simple dump-and-go recipe can’t replicate. It’s worth the extra few minutes for the incredible depth of flavor it adds.
Bloom Your Spices: After sautéing the aromatics, add your ground spices (chili powder, cumin, paprika, etc.) directly to the pot with a little oil or fat and cook for a minute or two, stirring constantly, before adding liquids. This “blooming” process intensifies their flavor and aroma.
The Masa Harina Magic: While optional, using masa harina as a thickener is a traditional Texas chili technique. It not only thickens the sauce beautifully but also adds a subtle, authentic corn flavor that complements the chiles and beef. Don’t substitute with cornmeal (it’s too coarse) or regular flour (which can make it pasty).
Let It Rest (The Hardest Part!): Chili, like many stews and braises, tastes significantly better the next day after the flavors have had ample time to meld and marry. If you can resist, make it a day ahead, cool it down, refrigerate, and then gently reheat to serve. The improvement in flavor is remarkable.

FAQ Section: Your Instant Pot Texas Chili Questions Answered

Here are some common questions about making this delicious chili:

Q: What’s the best cut of beef for Texas chili?
- A: Boneless beef chuck roast is ideal. It has a good amount of fat and connective tissue that breaks down during pressure cooking, resulting in incredibly tender, flavorful meat. Brisket (specifically the point cut) is another excellent, albeit often pricier, option. Avoid lean cuts like sirloin or round, as they can become dry and tough even with pressure cooking. If you must use ground beef, opt for an 80/20 blend for better flavor and texture, but cubed chuck is king for authentic Texas chili.
Q: Can I make this chili spicier or milder?
- A: Absolutely! The heat level is easily adjustable.
  - To make it spicier: Increase the number of Chile de Árbol (they pack a punch!), leave the seeds in your jalapeños, add more cayenne pepper, or even a dash of your favorite hot sauce at the end. A pinch of chipotle powder can also add smoky heat.
  - To make it milder: Omit the Chile de Árbol and cayenne pepper entirely. Ensure all seeds and membranes are removed from the Ancho, Guajillo, and any jalapeños used. You can also reduce the amount of chili powder if your blend is particularly spicy.
Q: Why no beans or tomatoes in Texas chili?
- A: Authentic “Texas Red” chili, by traditional definition, is all about the meat and chiles. Beans are considered filler and are famously eschewed by Texas chili purists. Similarly, while a small amount of tomato paste is sometimes used for umami and depth (as in this recipe), large amounts of diced or crushed tomatoes are generally not part of a classic Texas chili, which aims for a deep, rich, reddish-brown sauce derived primarily from the chiles themselves, not tomatoes. If you love beans, you can certainly add them, but it would then be “chili with beans” rather than traditional Texas chili.
Q: Can I make this recipe on the stovetop or in a slow cooker if I don’t have an Instant Pot?
- A: Yes, with adjustments:
  - Stovetop: Follow steps 1-4 in a large Dutch oven or heavy-bottomed pot. For step 5, bring the chili to a simmer, then cover and cook on low heat for 2.5 – 3.5 hours, or until the beef is very tender, stirring occasionally. You may need to add more beef broth if it reduces too much. Proceed with thickening (step 7) if desired.
  - Slow Cooker: Follow steps 1-4, browning the meat and sautéing aromatics in a skillet on the stovetop. Deglaze the skillet and transfer everything to your slow cooker. Add the remaining ingredients as per step 5. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender. If thickening, you can either stir in the masa slurry during the last 30-60 minutes of cooking or transfer the chili to a pot on the stove to simmer with the slurry.
Q: How do I store and reheat leftover chili?
- A: Leftover chili is fantastic!
  - Storage: Allow the chili to cool completely to room temperature (but no longer than 2 hours out) before transferring it to airtight containers. Store in the refrigerator for up to 3-4 days. For longer storage, chili freezes beautifully. Portion into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace, and freeze for up to 3-6 months.
  - Reheating:
    - From Refrigerator: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave.
    - From Freezer: Thaw overnight in the refrigerator for best results. Then, reheat as above. If you’re in a hurry, you can also thaw and reheat from frozen on the stovetop over low heat, stirring frequently as it thaws and heats. You may need to add a splash of beef broth or water if it has thickened too much upon reheating.

This Instant Pot Texas Chili is more than just a meal; it’s an experience. The rich, complex flavors and fall-apart tender beef make it a true crowd-pleaser. Enjoy the process, savor every spoonful, and don’t be afraid to make it your own with your favorite toppings!