Texas Roadhouse Chili {Instant Pot}

Texas roadhouse chilli in a bowl, garnished with tortilla chips and fixings.

5 from 7 votes

Texas Roadhouse Chili {Instant Pot}

This Texas Roadhouse chili is the ultimate comfort food on a cool day. While chili typically takes hours to simmer and develop those deep, rich flavours we all know and love, this chili comes together in just 40 minutes in the Instant Pot! Served with homemade jalapeño corn bread, comfort food has never been easier.

Prep Time5

Cook Time35

Total Time40

Course: Main Dishes

Cuisine: American

Keyword: chili con carne, chili in an instant pot, how to make chili in an instant pot, instant pot chili, texas roadhouse chili

Servings: Servings

Calories: 480kcal

Author: The Sassy Foodie

Equipment

Instant Pot

Ingredients

½ Yellow onion diced
3 cloves Garlic minced
1 lb Ground beef 80/20 fat content
1 ½ tablespoon Chili powder
1 tablespoon Adobo seasoning
½ tablespoon Smoked paprika
1 teaspoon Cayenne pepper
1 cup Chicken broth
15 oz can Red kidney beans drained and rinsed
10 oz can Rotel diced tomatoes
4 oz can Diced green chiles
1 tablespoon Corn starch
1 tablespoon Cold water
Salt to taste

Instructions

Saute the onions: Turn your Instant Pot on sauté mode, on HI. Spray with some cooking spray, and add the chopped onions and garlic. Sweat the onions until they are translucent - they do not need to be brown.
½ Yellow onion, 3 cloves Garlic
Brown the beef: Once the onions have softened, add the ground beef to the Instant Pot. With a wooden spoon or silicon spatula, break down the ground beef. Again, it does not need to be browned, just broken down.
1 lb Ground beef
Add the remaining ingredients: Add the chopped chiles, diced tomatoes, chicken broth, kidney beans, and spices to the pot. Stir, and cover with the lid.
1 ½ tablespoon Chili powder, 1 tablespoon Adobo seasoning, ½ tablespoon Smoked paprika, 1 teaspoon Cayenne pepper, 1 cup Chicken broth, 15 oz can Red kidney beans, 10 oz can Rotel diced tomatoes, 4 oz can Diced green chiles, Salt to taste
Pressure cook: Ensure your pressure valve is set to sealing position. Pressure cook the chili for 20 minutes on HI. Quick release once done. While the chili is cooking, mix together the corn starch slurry and set aside.
1 tablespoon Corn starch, 1 tablespoon Cold water
Thicken: Once the pressure has released, switch to sauté mode once again on HI. Let the chili simmer for 5 minutes. After 5 minutes, add the corn starch slurry and simmer for another 5 minutes.

Notes

For an authentic texas chili, you can leave the beans out. Texas roadhouse does serve their chili with beans, but in Texas the state, beans are a no-no. The choice is yours!
For the best texture, make sure you break down the beef into small crumbles before pressure cooking. This will give the chili a nice, rich texture without large chunks of ground meat.
Serve with tortilla chips, sour cream, shredded cheese, or anything else you prefer.

Nutrition