This hearty, budget-friendly Instant Pot Texas Chili is made with ground beef, beer, no beans, and a bold blend of chili spices. It delivers the deep, slow-simmered flavor you want but pressure-cooks in just 20 minutes, so you can enjoy a comforting bowl in under an hour.
If you love simple, flavor-forward one-pot meals, this chili fits the bill. It’s easy to prepare, family-friendly, and perfect topped with shredded cheese, sour cream, diced onions, jalapeños, or crispy tortilla chips.
The aroma of a good chili is irresistible, and this Instant Pot version tastes like it simmered on the stove for hours even though the pressure cooking time is only 20 minutes. A short sauté and a few minutes for the pot to come to pressure are all that’s needed for a rich, satisfying dinner any night.
✔️ Instant Pot Chili Ingredients
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Ground beef – lean ground beef (90% lean) works well so you don’t need to drain excess fat, but any ground beef will do.
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Onion – diced (brown, yellow, white, or red).
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Oil – olive, avocado, vegetable, or canola oil for sautéing.
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Garlic – fresh, minced (garlic paste or powder in a pinch).
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Canned tomatoes and tomato paste – use diced tomatoes; fire-roasted or tomatoes with chiles add extra flavor.
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Beer – an amber ale or Mexican cerveza adds depth; substitute extra beef broth if you prefer no alcohol.
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Beef broth – or chicken broth if that’s what you have on hand.
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Masa harina – mixed into a slurry to thicken the chili and add a subtle Tex‑Mex note.
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Spices – ancho chili powder, ground cumin, paprika, dried oregano, and salt.
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Toppings (optional) – shredded cheddar, sour cream, sliced jalapeños, diced onions, tortilla or corn chips, avocado slices.
🔎 How to Make Instant Pot Chili
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Set the Instant Pot to Sauté and heat the oil. Add the ground beef and brown, breaking it up with a spoon.
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Add the diced onion and garlic; cook until softened, about 2–3 minutes.
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Stir in the spices and salt to coat the meat and vegetables.
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Add the diced tomatoes, tomato paste, beer, and beef broth; stir to combine and press Cancel to stop sautéing.
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Secure the lid and set the valve to Sealing. Cook on Manual (High Pressure) for 20 minutes.
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After cooking, 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 slurry. Turn on Sauté and slowly whisk the slurry into the chili.
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Simmer for about 3 minutes until the chili thickens to your liking. Taste and adjust seasoning, then serve with desired toppings.
🔎 What Makes Texas Chili Different?
Texas chili, or Texas Red, focuses on beef and bold chiles with no beans. Tomatoes are a matter of preference—some purists avoid them, while others include them. The defining trait most agree on is a thick, meaty chili without beans.
🔎 How Long Does It Take To Cook Chili In An Instant Pot?
The pressure-cook time is 20 minutes on high. Factor in about 5–10 minutes to brown the beef and sauté the aromatics, plus the time the pot needs to reach pressure. Allowing a 10-minute natural release and a short finishing step with masa means you can have dinner ready in under an hour.
🔎 How Do You Thicken Chili in a Pressure Cooker?
This recipe uses masa harina to thicken the chili and add a subtle corn flavor. Mix the masa into water to form a smooth slurry, then stir it into the hot chili on Sauté and simmer a few minutes until it reaches the desired thickness. Stir frequently to prevent sticking.
🔎 Can You Freeze Homemade Chili?
Yes. Cool the chili completely, then portion into freezer-safe containers or resealable bags and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in the microwave, stirring every 30–45 seconds, or gently warm on the stovetop over low heat.
Texas Chili Recipe Tips and Notes
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If you prefer chili with beans, add them—either canned or cooked dried beans will work.
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For canned beans: Stir 1–2 (15-ounce) cans of beans in when you add the tomatoes.
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For dried beans: Add 8 ounces (about 1/2 lb) rinsed dried beans after sautéing the onions and cook on high pressure for 35 minutes. Allow a 15-minute natural release before quick releasing.
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Serve with cornbread, tortilla chips, or your preferred toppings.
Instant Pot-friendly recipes to try next:
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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 quality pressure cooker speeds cooking and locks in flavor—this model is a reliable choice for weeknight meals and hearty recipes like this chili.
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Wok Spatula and Ladle Set
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Liquid Measuring Cups (Set of 3)
A set of measuring cups makes prep accurate and easy—good tools make a difference.
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Dried Oregano Organic
Instant Pot Chili Texas-Style
Kathy McDaniel
Ingredients
- 1 tablespoon olive oil, (vegetable or canola oil)
- 2 pounds ground beef, (I use 90% lean)
- 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, (amber ale)
- 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 oil, and brown the ground beef, breaking it into pieces as it cooks.
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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 until well combined.
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Add tomatoes, tomato paste, beer, and broth; stir and press Cancel to stop Sauté.
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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 10-minute natural release, then quick-release any remaining pressure.
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Mix masa harina with 2–3 tablespoons water to form a smooth slurry. Turn Sauté on and whisk the slurry into the chili, stirring constantly.
Simmer about 3 minutes until thickened, then press Cancel.
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Taste and adjust seasoning. Serve hot with your favorite toppings.
Notes
- If using higher-fat ground beef, drain excess fat after browning.
- If you don’t have ancho chili powder, substitute your preferred chili powder.
- For canned beans: Add 1–2 (15-ounce) cans when you add the tomatoes.
- For dried beans: Add 8 ounces (1/2 lb) rinsed dried beans after cooking the onions and increase the high-pressure cook time to 35 minutes with a 15-minute natural release.
- Nutrition values are estimates and will vary by brand and portion size.