Instant Pot Texas Chili
Texas chili or 'bowl of red' is bean free and chock full of beef. This Instant pot recipe will have this delicious dinner ready for you in 30 minutes.
Recipe type: Dinner
Cuisine: American
  • 3 dried New Mexico (Hatch) chilies, stemmed and seeded
  • 3 dried Ancho chilies, stemmed and seeded
  • 2 dried Cascabel chilies, stemmed and seeded
  • 2 dried Chipotle chilies, stemmed and seeded
  • 1½ quarts chicken stock
  • 4 pounds beef chuck roast, fat trimmed and cut into 2-3 large pieces
  • kosher salt
  • freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground allspice
  1. Place dried chilies on a microwave safe plate, or bowl, and microwave on high for 15 second increments until pliable and toasty smelling, about 30 seconds total. Transfer to a 2-quart microwave safe bowl. Add chicken broth and cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and pour into blender and puree. Make sure to vent your blender so that the hot liquid doesn't explode. Set aside.
  2. Season chuck steak pieces generously with salt and pepper. Heat oil in Instant Pot then add beef chuck in a single layer and cook, without flipping, until browned, about 6 minutes per side. Flip steaks and brown on other side, 3 to 4 minutes longer. Transfer steaks to a cutting board.
  3. Add onions to Instant Pot and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly, until fragrant, about 1 minute. Add the chili puree and bring to a simmer.
  4. Cut the seared chuck steak into 1½- to 2-inch chunks and transfer to the Instant Pot. Bring to a simmer, season gently with salt and pepper, seal cooker, and cook on high pressure for 40 minutes.
  5. Release pressure using quick release valve. Remove lid. Season to taste with salt. For best flavor, allow chili to cool and store in the refrigerator at least overnight. Reheat the next day to serve.
Recipe by My Man's Belly at