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Instant Pot Texas Brisket Chili
Texan brisket in the instant-pot Chili is an all-beef, no-bean stew that is simmered until meltingly tender in broth, chiles, seasonings, tomatoes, and a touch of liquid smoke. Talk taste!
Instant pot Texas brisket chili
For a taste combination unlike any other, the Instant Pot Texas Brisket Chili contains a ton of garlic and onions, a variety of seasonings, two kinds of chiles, and liquid smoke. Because of the Instant Pot, the beef practically melts in your mouth and has an earthy, intensely savory flavor.
Just to be clear, you won’t find any beans here. This one only contains beef, unlike the original. But don’t let that stop you from experimenting with different vegetables, bacon additions, and other variants that we’ll discuss later. Prepare to compete for the leftovers because this dish grows better with time.
Try this dessert: Lemon Pound Cake
Ingredients
- 3 pounds beef brisket (cooked and chopped)
- 2 tablespoons vegetable oil
- 1 yellow onion (diced)
- 1 jalapeno (seeds removed and minced)
- 1 red chili pepper (diced)
- 4 cloves garlic (minced)
- 1/4 cup chili powder
- 2 tablespoons smoked paprika.
- 1 tablespoon cumin
- 1 tablespoon liquid smoked.
- 2 teaspoons salt (or to taste)
- 1 teaspoon coarse ground black pepper
- 28 ounces crushed tomatoes
- 2 cups beef broth (low- sodium)
Instructions
- Click sauté on Instant Pot and adjust to High.
- Once it reads Hot, add oil and sauté the onions and peppers until tender, for 4-6 minutes.
- Add in the rest of the ingredients and stir to combine.
- Cover and lock the lid, make sure the valve is also closed.
- Pressure cooks for 30 minutes, followed by 15 min Natural Pressure Release and after that open the valve to release the remaining pressure.
- If the chili is too liquidly, add a mixture of cornstarch and water (1 tablespoon of cornstarch dissolved in 2 tablespoons of water, add on Sauté and bring to a boil).
- Serve with just a bit of parsley, sour cream, and diced red chili peppers on top.
