Jump to recipe
I finally got to test out my Instant Pot the other day and it certainly was worth the wait! I decided to be adventurous and make Brisket Chili as my first (of many) recipe. The Instant Pot was quite easy to use and did everything that I expected and more! The brisket came out very tender and the chili had a nice spicy flavor, but not overpowering.
-
Ingredients
- 1 lb dried pinto beans (washed and separated)
- 4 cup beef stock
- 1 green bell pepper (diced)
- 1 medium yellow onion (diced)
- 2 lbs brisket (browned and cubed)
- 1 28 oz can Rotel Tomatoes
- 1/2 cup fresh Jalapeño (diced)
- 1/2 cup Sliced carrot chips
- Seasonings
- 4 tsp salt
- 2 TBS chili powder
- 1 TBS canola oil
- 1 TBS minced garlic
- 1 tsp cayenne pepper
Instructions
- Soak dried pinto beans. Drain, and pour into instant pot. Add beef stock, 2 tsp. salt, 1 tsp. black pepper, 1 Tbsp. chili powder. Set instant pot to “Beans” cycle. This should be about 30 minutes (excluding the heat up time).
- While the beans are cooking, sauté onions, peppers, jalapenos, and garlic soften and slightly browned. Brown the brisket, cut into cubes and set aside, (You don't have to cook the brisket fully, it will finish in the instant pot).
- When the first cycle is completed, manually release steam, then add in tomatoes, onions, peppers, garlic, jalapeno, carrot chips, and cubed brisket. Set Instant Pot for “Bean” Cycle again and start.
- Allow instant pot to cook for cycle, then allow it to release steam naturally. Open instant pot, stir, and taste, adding additional seasonings if necessary.
