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Instant Pot Traditional Texas Chili

Instant Pot Traditional Texas Chili

Steven Pennington
Award winning chili recipe in Austin Texas
5 from 3 votes
Prep Time 15 mins
Cook Time 30 mins
Cooking The Base 4 mins
Total Time 45 mins
Course Main Course
Cuisine Classic Texas
Servings 7 People
Calories 420 kcal

Suggested Equipment

Instant Pot
Food Processor
Chef Knife
Large Kitchen Towel


  • 1 Large Vidalia Onion
  • 6 tablespoon Garlic minced
  • 2 cups + Beef or Chicken Stock / only fill to cover the meat and base





  • Do not worry if you cannot find these chili powders. You can use what you can find in the store. The key is to use a few different ones to create a complex and deep flavor profile.
    I have added links to Amazon for chili powder purchase.
  • San Antonio Chili Powder
    San Antonio Chili Powder
  • New Mexico Chili Powder
    New Mexico Chili Powder
  • Chipotle Chili Powder
  • Ancho Chili Powder
    Ancho Chili Powder


  • The level of HEAT will be controlled by how you handle the fresh chile peppers.
    Three HEAT Options:
    *Low/Medium Heat (remove the seeds and the rib (Rib= the white part the seeds are connected to)
    Medium+ (only remove the seeds)
    HOT ( Only remove the stem from the chili pepper)

Creating the TEXAS CHILI Flavor"BASE"

  • Using a food processor works best.
    Start by cutting the peppers to your liking. Use the HEAT instruction chart above to control the heat level.
    Be sure to read the section In-Article above covering, How To Shop For Peppers - Controlling The Heat Level
  • Keep half of the poblano, ½ onion, ½ jalapeno, ½ bell pepper, ½ anaheim pepper to the side after cutting. We will be dicing these up to add texture to the chili later.
  • First, add onion and garlic to the food processor. Keep the food processor on while you add all the peppers.
  • Add the Habanero, Thai Chiles, ( I cut each in half and add the bottom half to the base and discard the top/stem half)
  • Add to the Base, 1 jalapeno, 2 serranos, 2 Fresno chiles, half of one poblano pepper, half of the red bell pepper, half of the anaheim pepper,
  • Dried ancho and guajillo peppers, remove the stems and seeds, and slice/chop to help the food processor. Add the dried peppers. Have a towel ready to cover the top to reduce any mess. The dried peppers can give the food processor a quick hiccup. The other peppers chop up very easily in the food processor.

Making Instant Pot Traditional TEXAS CHILI

  • The MEAT: try to use more than one cut of beef or protein you enjoy most. Venison, Elk, Pork, Chicken, Tofu, Beef.
    Suggestions for Cuts Of Beef:
    *Chuck *Short Rib *Brisket *Sirloin
    Meat Mix: Use cubed chunks of beef along with ground beef (Sirlion)
  • Turn the Instant Pot ((Saute)) feature on by pressing the button ON the front panel.
    Set to Normal heat. The timer should be set to 30 minutes.
    instant pot control interface
  • As the Instant Pot heats up cut up your beef. Sprinkle kosher salt all over the beef and rub it into the meat.
  • Next< add oil to the Instant Pot. Give the oil a short moment to heat up and add the cut up beef. Save the ground beef for later.
  • Sear the beef then remove it from Instant Pot and reserve in a bowl. Clean out the Instant Pot pot then replace it with the saute feature still turned ON.
  • Add the BASE to the pot and cook. This will deepen the flavor and marry the flavors together and create the magic. The cooking process also softens the HEAT level. Cook for around 5 minutes or you can see that the BASE has tightened up/thickened UP.
  • Add the seared beef to the pot with the cooked BASE and add the ground beef and combine/stir together. Cut up the peppers we saved to the side. Dice them up to your liking. Adds texture to the chili.
  • Next< add the dry seasonings and spices according to the measurements outlined in the ingredients section above. Add the BEEF STOCK. Stir everything together and cook for 3 minutes.
    Visit OUR Beef Stock Stock Recipe Link Below Recipe Card
    How To Make Clean Homemade Beef Stock
    homemade beef stock
  • Place the Instant Pot cover on. Make sure the plastic circle ring/gasket is installed on the cover. Turn to exhaust value to sealing.
  • Press the Pressure Cook button and set the timer to 30 to 35 minutes. Make sure the Heat setting is set to "Normal" (the middle setting). And the pressure setting is set to "High Pressure".
  • Once the timer is up you can do a quick release with the sealing value. I like placing a knife under the value a small bit and allow the steam to release. Once the small metal PIN drops the pressure has left the Instant Pot and it is now safe to open.



Serving: 1cupCalories: 420kcalCarbohydrates: 24gProtein: 29gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 34mgSodium: 670mgFiber: 4gIron: 2mg
Keyword chilies in texas chili described, how to shop for peppers, Instant Pot Traditional Texas Chili
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