Instant Pot Texas Chili


Instant Pot Texas Chili
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Course: Main Course
Cuisine: American
Keyword: Chili, No Beans Chili, Texas Chili
Servings: 8
Author: My Portable Pantry
  • 2 pounds 90/10 hamburger meat
  • 1 fifteen-ounce can tomato sauce
  • 3 cups can beef broth
  • 1 small onion diced
  • 3 tablespoons dark chili powder
  • 3 tablespoons light chili powder
  • 1 tablespoons onion Powder
  • 1/4 teaspoon cayenne
  • 2 beef bouillon cubes
  • 2 chicken bouillon cubes
  • 2 teaspoons garlic powder
  • 1 tablespoon cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon white pepper
  • 2 package Sazón Goya seasoning
  • Sour Cream
  • Cilantro
  • Cheese shredded
  1. Turn your instant pot to sauté and add hamburger meat and diced onions, cook until browned. 

  2. Drain off any excess grease, just tilt the pot and use a large spoon. 

  3. Add in all the remaining ingredients, stir to incorporate. 

  4. Turn the instant pot to chili and cook for 30 minutes. Allow pressure to release for 10-15 minutes or quick release with the vent.

Recipe Notes

For the stove: Cook everything in the pot just like you do for the instant pot and then allow to simmer on low heat for 3 hours.

Most batches will be done after 30 minutes, however if the flavor just wasn’t there yet, so feel free to pressure cook a little longer for more flavor.

To freeze, cool the chili completely. Place in a large ziploc bag or FoodSaver, removing all air and freeze by laying flat for up to 2 months.

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