Instant Pot Brisket Chili Recipe
Description
This Instant Pot Brisket Chili recipe is a hearty, flavorful meal that is sure to please any crowd. It's made with tender beef brisket, a variety of veggies, and a delicious blend of spices. The chili is slow cooked in the Instant Pot, which makes it a cinch to prepare. Serve it with a side of cornbread or tortilla chips for a complete meal that is sure to satisfy.
Prep Time
This Instant Pot Brisket Chili recipe takes only 15 minutes to prepare. You'll need to chop the veggies and measure out the ingredients, which can all be done ahead of time to save you time when you're ready to cook.
Cook Time
Once everything is prepped and ready to go, you can cook the chili in the Instant Pot for about 1 hour. The chili will be done when the beef brisket is fork-tender and the vegetables are cooked through. The chili can be served immediately or stored in the refrigerator for later.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and diced
- 1 bell pepper, diced
- 1 pound beef brisket, cut into cubes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (4-ounce) can fire-roasted green chiles
- 1 cup beef broth
- Salt and pepper, to taste
Instructions
1. Heat the olive oil in the Instant Pot on the sauté setting. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes.
2. Add the jalapeño, bell pepper, and beef brisket cubes. Sauté for an additional 5 minutes, stirring occasionally.
3. Add the chili powder, cumin, oregano, diced tomatoes, kidney beans, fire-roasted green chiles, and beef broth. Stir to combine.
4. Secure the lid on the Instant Pot, making sure the valve is set to the sealing position. Set the pot to manual high pressure for 60 minutes.
5. When the timer goes off, allow the pressure to release naturally for 10 minutes. Carefully open the lid and stir the chili. Season with salt and pepper to taste.
6. Serve with your favorite toppings and enjoy!
Equipment
To make this Instant Pot Brisket Chili recipe, you will need an Instant Pot or other electric pressure cooker. You will also need a sharp knife and cutting board for chopping the vegetables. A ladle or spoon is also helpful for stirring the chili.
Notes
This chili can be served as is, or with your favorite toppings such as sour cream, shredded cheese, diced avocado, and/or diced onion. It can also be served over rice or with a side of cornbread.
Nutrition: Per Serving
Calories: 265; Fat: 12g; Protein: 19g; Carbohydrates: 20g; Fiber: 5g; Sugar: 4g; Sodium: 446mg
Recipe Tips
If you don't have an Instant Pot, you can make this chili on the stovetop. Just sauté the vegetables and beef in a large pot, then add the remaining ingredients and simmer for 1-2 hours, stirring occasionally. You may need to add more liquid if the chili gets too thick.
For a spicier chili, add more jalapeño pepper or a pinch of cayenne pepper. You can also add a can of diced green chiles for extra flavor and spice.
This chili can be made ahead of time and frozen for up to three months. Reheat in the microwave or on the stovetop for an easy and delicious meal.
Leftovers can be stored in an airtight container in the refrigerator for up to five days. Reheat in the microwave or on the stovetop.
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