Instant Pot Texas Brisket Chili

We are officially in chili season, and my Instant Pot Texas Brisket Chili is the perfect meal to enjoy on a cold evening with the family. My recipe is packed with tender brisket and simmered in broth, chiles, spices, tomatoes, and a splash of liquid smoke until the meat is loaded with rich flavor. I love that everything cooks together in the Instant Pot in only 30 minutes, and after the release time I am happily serving big warm bowls to my crew.

In my house we are all chili fans, and we crave it the most when early fall arrives and the evenings start to cool down after long school days and weekend activities. That craving continues through winter because hearty dishes like a chili mac or my instant pot turkey chili make dinner so easy and satisfying during the colder months. But let me say this clearly, there are no beans in my brisket chili, this one is true Texas chili. Unlike my classic chili recipe, this version uses only brisket, and that is exactly what makes it so unique.

My Instant Pot Texas Brisket Chili also uses crushed tomatoes, plenty of garlic and onions, a mix of spices, two types of chiles, and a splash of liquid smoke for a flavor combo that stands out. It tastes earthy and very savory, and the brisket turns tender in the Instant Pot so each bite melts in your mouth. I usually make a big pot and store it in the fridge to enjoy during the week, or I freeze portions so we can enjoy it later with fresh bread or potatoes. I love making this chili for my family, and I can not wait for you to try it too.

Why you will love this recipe 

• Rich and hearty flavors: I like how the crushed tomatoes, garlic, onions, broth, and spices blend together with the brisket to make a savory chili that warms us on cold evenings.
• The most tender brisket: The Instant Pot makes the beef incredibly soft, and I never have to worry about babysitting a pot on the stove. My kids enjoy the melt in your mouth texture, and it is one of the main reasons this recipe stays on our fall and winter rotation.
• Simple one pot cooking: Everything cooks right inside the Instant Pot which saves me time on busy weekdays. I just add the brisket, spices, tomatoes, and broth, press a button, and the chili cooks gently on its own.
• Perfect for leftovers and meal prep: I often make a big batch and store it for easy lunches or freeze it to enjoy later. It is a great recipe for families who want warm comfort meals ready with very little work.

What you will need

• Brisket: I cut the cooked brisket into cubes and sear it so it builds a rich base for the chili.
• Spices: I mix smoked paprika, cumin, chili powder, and black pepper to season the meat.
• Aromatics: I start the pot with minced garlic and onion to build a savory base.
• Chiles: I mince a red chili pepper and a jalapeno and choose to leave the seeds in or out depending on how hot I want the chili.
• Liquid smoke: I add a small splash to bring a smoky flavor.
• Crushed tomatoes: I pour these in to add rich color and a light tangy taste that elevates the chili.
• Broth: I use this as the main liquid to help the brisket cook until it is tender.

How to make

1. Saute the veggies: I click the saute button on the Instant Pot and set it to High. Once the screen shows Hot, I pour in the oil and cook the onions and peppers for about 4 to 6 minutes until they are tender.

2. Add the ingredients: I pour in the remaining ingredients and stir everything together until the brisket, spices, tomatoes, broth, and chiles are well combined.

3. Seal the Instant Pot: I place the lid on top, lock it into place, and check that the valve is closed so the pressure can build properly.

4. Pressure cook the chili: I set the Instant Pot to cook for 30 minutes, then let it release pressure naturally for about 15 minutes before opening the valve to release the rest. Once it is safe to open, I serve the chili with a little parsley, sour cream, and diced red chili peppers on top.

Expert tip

Bloom the spices

One thing that always makes my brisket chili richer is taking a minute to cook the spices in the pot before adding the broth. When I sprinkle in the paprika, cumin, chili powder, and pepper right after the onions and peppers finish sauteing, the heat wakes up the flavors and makes the whole chili taste deeper and more savory.

More tips to consider:

• If my kids want a milder bowl, I take the seeds out of the peppers. When the grown ups want extra warmth, I leave some seeds in or add a small pinch of extra chili powder.
• I add a little salt at the start and taste again at the end. The broth reduces slightly in the Instant Pot, so adding too much early on can make it too salty.
• I let the chili sit for a few minutes after cooking so the brisket relaxes and the flavors settle into the broth.
• I give the pot a big stir before serving to mix in the settled spices and make the broth richer.
• If I have time, I save a portion for the next day because the spices mellow and the brisket absorbs even more flavor, making the chili extra hearty.
  

Recipe variations and add-ins:

• New Chile choices: I like to switch up the heat by using ancho chiles, roasted green chiles, dried chiles, or a small amount of habanero when I want a spicy pot. I adjust the amount based on who is joining us for dinner.
• Veggie boost: I sometimes add one cup of diced carrots, potatoes, sweet potatoes, or squash when I want more body in the chili. These veggies cook down well and add a soft natural sweetness.
• Extra flavor mix: I love mixing in chopped bacon, fire roasted tomatoes, or a pinch of coriander, oregano, cinnamon, cumin seeds, or chipotle chili powder. A splash of black coffee or one teaspoon of cocoa also adds more depth to the sauce.
• Bolder liquid base: When I want a stronger sauce, I pour in one cup of Mexican beer or a dark beer. The flavor becomes richer and pairs so well with the brisket.
• Add beans: I stir in one cup of pinto beans, kidney beans, or black beans when I want a heartier bowl. They make the chili extra filling and it is perfect for larger groups.

Serving suggestions:

When I serve this Texas Brisket Chili, I usually keep things simple with warm dinner rolls or a slice of my beer bread to absorb the rich sauce. Some nights I ladle the chili into bread bowls because it is my kids’ favorite way to enjoy chili.

For me, it is using my oven baked potatoes as the base, I cut the potato in half, load it with chili, add cheese on top, and it tastes so good after a long day. Chili is such a flexible meal, so you can explore my blog for endless sides that pair well with it. If you want to serve a little more classic, a scoop of corn pudding casserole always hits the spot too. Enjoy it!

How to store leftovers:

• Refrigerate: I keep any leftover brisket chili in an airtight container in the fridge for up to 5 days.
• Freezing: I freeze portions in freezer safe containers, and they stay good for about 3 months.
• Reheating: To warm it up, I pour the chili into a pot and heat it over medium heat until it is hot and steamy, or I microwave a bowl in short intervals until it is warmed through.

Frequently asked questions

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