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–+ servings

Homemade Chili con Carne

This Instant Pot Chili con Carne is the ultimate one-pot recipe featuring tender chunks of beef in a rich, smoky, chile-infused sauce.
The recipe combines convenience with bold Texan flavors, using corn tortillas for a unique thickening method and a pressure cooker to deliver melt-in-your-mouth results in under two hours.
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Total Time 1 hour 30 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 6 to 8 people

Equipment

  • Instant Pot or pressure cooker
  • food processor

Ingredients
  

  • 4 6-inch corn tortillas, chopped coarse
  • 3½ pounds boneless beef chuck-eye roast pulled apart at seams, trimmed, and cut into 1-inch pieces
  • 1 teaspoon table salt
  • ½ teaspoon pepper
  • 3 tablespoons vegetable oil divided
  • 1 onion chopped
  • 1 jalapeño chile stemmed, seeded, and minced
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 5 garlic cloves minced
  • 1 –2 tablespoons minced canned chipotle chile in adobo sauce
  • 1½ cups chicken broth plus extra as needed
  • 1 28-ounce can crushed tomatoes
  • Lime wedges for serving

Instructions
 

Prepare Tortilla Crumbs:

  • Process tortilla pieces in a food processor to fine crumbs (about 30 seconds). Set aside.

Season and Brown the Beef:

  • Pat beef dry with paper towels, then season with salt and pepper. Using the sauté or browning function of your pressure cooker, heat 2 tablespoons of oil until just smoking. Brown half the beef for 8–10 minutes, then transfer to a bowl. Repeat with the remaining 1 tablespoon of oil and beef.

Cook Aromatics and Build the Base:

  • Add onion and jalapeño to the remaining fat in the pressure cooker. Cook on the highest sauté or browning function until softened and lightly browned (about 5 minutes).
  • Stir in chili powder, cumin, garlic, and chipotle, cooking until fragrant (about 1 minute).
  • Stir in chicken broth, scraping up browned bits. Add tomatoes, beef, and accumulated juices, then sprinkle tortilla crumbs over the top.

Pressure Cook the Chili:

  • Lock the lid and close the pressure release valve. Select the high-pressure cook function and cook for 27 minutes. Quick-release pressure and carefully remove the lid, allowing steam to escape away from you.

Adjust and Serve:

  • Stir the chili to combine, adjusting the consistency with extra broth if needed. Season to taste with additional salt and pepper. Serve with lime wedges and your favorite chili garnishes.
Keyword Easy one-pot chili recipe, Pressure cooker beef chili, Quick weeknight chili recipe, Smoky chipotle chili, Texan chili con carne
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