Instant Pot Texas Style Chili: The Ultimate No-Bean Pressure Cooker Recipe
This Instant Pot Chili recipe brings the rich, smoky flavors of authentic Texas-Style Chili to your table in a fraction of the time. Featuring tender chunks of beef slow-cooked in a robust chili paste sauce, this hearty, no-bean dish is an absolute touchdown for Game Day or any family meal. Experience deep, complex flavors with unparalleled ease thanks to your pressure cooker!
For years, my kitchen adventures have revolved around traditional methods, especially slow braises in my trusty Dutch oven. However, a recent acquisition has completely changed my cooking game: the Instant Pot. After much deliberation and hearing countless rave reviews across my Instagram account and beyond, I finally decided to embrace the multicooker revolution.
My previous experience with electric pressure cookers was, to put it mildly, underwhelming. That older unit was notoriously finicky and inconsistent, relegating its use primarily to simple tasks like boiling potatoes. But the Instant Pot promised more – a versatile appliance capable of everything from pressure cooking to sautéing, slow cooking, and even making yogurt. This promise of efficiency without compromising on flavor was too enticing to ignore.
The verdict? It’s a culinary marvel! While my beloved Dutch oven still holds a special place in my heart for classic slow-cooked dishes, the Instant Pot has consistently delivered incredibly delicious meals in a fraction of the time. Within days of unboxing, I effortlessly prepared sumptuous Osso Buco, a perfectly creamy Saffron Risotto (without constant stirring!), and individual Pots de Crème that were the epitome of rich indulgence. For anyone embarking on their Instant Pot journey, I highly recommend Melissa Clark’s Dinner in an Instant, which was my go-to guide for these initial triumphs.
Unleashing the Power of the Instant Pot for Game Day Chili
With the excitement of a major football game on the horizon, my thoughts naturally turned to Game Day fare. Knowing how beautifully the pressure cooker tenderizes meats, I decided to tackle a variation of the legendary **Texas Chili con Carne** using my new Instant Pot. The result was nothing short of spectacular – arguably one of the **best bowls of chili** I’ve ever tasted, marrying robust flavor with melt-in-your-mouth beef, all ready significantly faster than traditional methods.
What Defines Authentic Texas Style Chili? (No Beans Allowed!)
The topic of “chili” is often a passionate one, sparking lively debates about what truly belongs in the pot. Culinary styles of chili vary dramatically across regions and even within individual households, with each recipe fiercely defended as the ultimate and rightful bearer of the name. It’s clear that chili is more than just a dish; it’s a source of immense culinary pride.
In any great chili discussion, the first and most contentious question often arises: **to include beans or not to include beans?** (For a deeper dive, check out “To Bean or Not To Bean: Jumping into the National Chili Debate” from National Geographic.) If you pose this question in the context of Texas-Style Chili, you’ll be met with an unequivocal and resounding “no.”
True Texas Chili, often referred to as “Texas Red Chili,” adheres to a strict philosophy. It’s fundamentally a meat dish, typically crafted with generously cubed beef chuck, slowly simmered in a rich, deeply flavored chili sauce. That’s the essence. While a handful of recipes might feature ground beef, the vast majority call for substantial **beef chuck cubes**, providing a robust texture and bite. Crucially, most authentic recipes contain **no tomatoes** and, most certainly, **no beans**. This purist approach focuses on the unadulterated flavor of the beef and chilies.
The distinctive, deep flavor and vibrant color of Texas-Style Chili primarily come from a homemade chili paste. This paste, created from dried chiles, provides layers of smoky, earthy, and spicy notes that commercial chili powders can rarely replicate. Some traditional recipes do substitute a significant amount of chili powder, often with a particular allegiance to the revered Gebhardt’s brand, but a fresh paste truly elevates the dish.
In my adaptation, I introduced a slight deviation from strict authenticity by **deglazing the Instant Pot with a touch of beer** after browning the beef and sautéing the onions. The idea of beer-stewed meats has always appealed to me, and the classic pairing of a cold beer with chili seemed like a match made in culinary heaven. While it might not be a traditional Texan addition, the subtle malty notes it imparted were absolutely delicious and well worth the creative liberty.
Crafting Texas-Style Chili in Your Instant Pot: Speed Meets Flavor
Traditionally, preparing Texas-Style Chili in a cast iron pot or Dutch oven is an all-day commitment, requiring hours of slow simmering to achieve truly tender beef and a fully developed sauce. However, the Instant Pot fundamentally transforms this process, delivering that same depth of flavor and incredible tenderness in a fraction of the time, and with significantly less liquid.
The journey begins by utilizing the Instant Pot’s “Sauté” function, allowing you to brown the bacon and then the beef and onions directly in the insert. This crucial step develops rich, caramelized flavors that form the foundation of the chili. It’s vital **not to overcrowd the pan** during browning; doing so steams the meat instead of searing it, preventing that desired flavorful crust from forming. Work in batches to ensure optimal browning.
Once your beef is beautifully browned and the onions and garlic are fragrant, you deglaze the pot, stirring in the homemade chili paste and beef broth. Instead of hours on the stovetop, this chili achieves its perfect consistency and tender beef through **just 30 minutes of high-pressure cooking**, followed by a **10-minute natural pressure release**. This method not only drastically cuts down on active cooking time but also infuses the beef with the rich flavors of the chili paste more efficiently.
The beef that emerges from the pressure cooker is nothing short of **ethereally tender**, practically falling apart at the touch, and deeply imbued with the smoky, complex notes of the homemade chili paste. To achieve that characteristic thick, glossy sauce, a few tablespoons of masa harina (corn flour) are stirred in during the final sauté phase. This traditional thickener adds a subtle corn flavor that complements the chili beautifully. Adjust the amount of masa harina to achieve your preferred sauce consistency – less for a looser chili, more for a hearty, spoon-coating texture.
If you’re looking for another fantastic beef recipe to conquer with your electric pressure cooker, be sure to try my Instant Pot Corned Beef. It’s a reader favorite for its simplicity and incredibly tender results!
Perfecting Your Instant Pot Texas Chili Experience
Serving Suggestions and Game Day Toppings
While this Texas-Style Chili is absolutely delicious served immediately after cooking, it truly benefits from a little patience. If you have the luxury of time, letting the chili rest overnight in the refrigerator before gently re-warming and serving allows the flavors to meld and deepen even further, creating an even more harmonious and complex dish. When reheating, remember to **stir gently** to ensure those perfectly tender beef cubes remain intact and don’t break up excessively.
(A valuable lesson I learned during a photoshoot: overzealous stirring while transferring the chili between bowls for styling resulted in fewer large, satisfying beef chunks in the final plated dish compared to when it first finished cooking. Handle with care!)
Like many chili recipes, this Texas-style version truly shines with a thoughtful array of **toppings**. We found it utterly delightful when garnished with a sprinkle of finely diced red onion, a generous grating of sharp cheddar cheese, a scattering of fresh chopped cilantro, a bright squeeze of fresh lime juice, and a creamy dollop of sour cream. These additions provide wonderful textural contrast and bursts of freshness that complement the rich, smoky chili. However, the chili is so impeccably flavored on its own that you could easily forgo all toppings and still enjoy an absolutely amazing bowl.
Instant Pot Texas Chili is the quintessential comfort food, made even better when paired with a cold beer and warm tortillas, a slice of fluffy buttermilk cornbread, or my irresistibly easy Beer Bread recipe. No matter which team you’re cheering for on Game Day, this incredible chili on the menu is guaranteed to be a flavorful touchdown!
Why This Instant Pot Texas Chili Will Be Your New Favorite
This Instant Pot Texas Style Chili transcends a simple recipe; it’s an experience. It brings together the rugged, authentic flavors of the Lone Star State’s most iconic dish with the modern convenience of pressure cooking. The result is a chili that boasts incredibly tender beef, a deeply smoky and spicy sauce from homemade chili paste, and zero beans—just as tradition dictates. It’s a hearty, satisfying, and deeply flavorful meal that is perfect for feeding a crowd on Game Day or simply enjoying a comforting weeknight dinner. Say goodbye to all-day simmering and hello to rich, complex chili in record time!
More Game Day Favorites
- Creamy Spinach and Artichoke Dip
- Maple-Sriracha Devils on Horseback
- Decadent Crab Stuffed Mushrooms with Gouda
- Loaded Potato Chips with Bacon and Gorgonzola
- Flavorful Mojo Beef Burgers with Tequila-Lime Aioli
- Classic Muffuletta Sandwiches
Instant Pot Chili (Texas Style)
Texas-Style Chili in half the time? Make it in the Instant Pot! This rich and smoky (no bean) chili is perfect for Game Day! (Note that to make this recipe, you’ll have to make a batch of chili paste ahead. Recipe linked in the ingredients list below.)
Ingredients
- 4 ounces bacon, cut into 1/4-inch dice
- 1 teaspoon canola oil
- 3 pounds beef chuck, cut into 1-1/2 inch pieces
- 1 large onion, diced (about 1-1/2 cups)
- 3 large garlic cloves, minced
- ½ cup beer (lager-style, nothing too bitter)
- ¾ cup homemade chili paste (1 recipe)
- 1-1/2 cups beef broth
- 2-3 tablespoons masa harina (depending on how thick you like your chili)
- kosher salt and freshly-cracked black pepper, to taste
Instructions
- Add bacon and canola oil to your multi-cooker insert and set the “Sauté” function to high. Cook until the bacon fat is rendered and the bacon is just beginning to crisp. Remove bacon with a slotted spoon, leaving drippings in the insert. (You should have about 2 tablespoons of bacon fat in the pan.)
- Season beef cubes all over with salt and pepper. Add to the multi-cooker insert in small batches and brown on all sides. Remove browned beef cubes to a plate to hold while searing each batch of meat. Ensure not to overcrowd the pot to achieve a good sear.
- Add onions to the insert with 1/2 teaspoon each kosher salt and pepper and sauté until onions begin to soften, about 5 minutes. Stir in minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
- Deglaze the insert with beer, scraping up any browned bits from the bottom of the pot. Simmer until the beer is slightly reduced, about 3 minutes. Stir in chili paste and beef broth until thoroughly combined.
- Add the browned beef cubes and reserved cooked bacon back into the pot. Stir gently to coat all the beef with the rich sauce. Place the lid onto the multi-cooker and lock into place with the vent in the “sealing” position.
- Switch to the pressure cooker function and set it to HIGH pressure for 30 minutes. Once cooking is finished, allow the steam to naturally release for 10 minutes to further tenderize the meat, and then carefully quick release any remaining pressure.
- Switch the multi-cooker back to the Sauté function. Stir masa harina into the chili until smooth and simmer gently until the sauce has thickened to your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, ideally after letting it rest for a bit for flavors to deepen. Garnish generously with your favorite toppings such as lime wedges, sour cream, shredded sharp cheddar, chopped fresh cilantro, sliced jalapeño, and finely diced onion.
Nutrition Estimate
Calories: 561kcal | Carbohydrates: 15g | Protein: 47g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 168mg | Sodium: 392mg | Potassium: 972mg | Sugar: 4g | Vitamin A: 95IU | Vitamin C: 7.4mg | Calcium: 56mg | Iron: 5.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.