Description
A rich and hearty beef brisket chili cooked to perfection in an Instant Pot.
Ingredients
Scale
- 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 smoke
- 2 teaspoons salt (or to taste)
- 1 teaspoon coarse ground black pepper
- 28 ounces crushed tomatoes
- 2 cups beef broth (low-sodium)
Instructions
- Click saute on Instant Pot and adjust to High.
- Once it reads Hot, add oil and saute 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 cook 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 liquidy, add a mixture of cornstarch and water (1 tablespoon of cornstarch dissolved in 2 tablespoons of water, add on Saute and bring to a boil).
- Serve with just a bit of parsley, sour cream, and diced red chili peppers on top.
Notes
- For an added kick, you can increase the amount of jalapeno or red chili pepper.
- Good for meal prep and freezes well!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg