Instant Pot Texas-Style Chile Con Carne

Course Main Course
Cuisine Mexican
Keyword beef chuck, sweet dried chilies, Texas-Style Chile Con Carne
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 546kcal


  • 3 whole sweet dried chilies
  • 2 small hot dried chilies
  • 1 1/2 cups chicken broth
  • 4 lb beef chuck
  • kosher salt to taste
  • black pepper to taste
  • 2 tbsp vegetable oil
  • 1 onion diced
  • 4 garlic cloves minced
  • 1/2 tsp ground cinnamon
  • 1 tbsp ground cumin
  • 1/4 tsp ground allspice
  • 2 tsp dried oregano
  • 2 tbsp fish sauce
  • 2 tbsp apple cider vinegar
  • hot sauce to taste


  • Turn on the instant pot and select sauté.
  • Add chilies in it and roast them until you scent an amazing aroma and take them out in a bowl.
  • Season the beef chuck with salt and pepper.
  • Add oil, beef chuck in the pot and sauté for 3 minutes on each side.
  • Now take out the steaks and transfer them on a cutting board.
  • Add onions pot in the instant pot and sauté for 2 minutes.
  • Further add garlic, cumin, cinnamon, allspice, oregano and sauté for about 1 minute.
  • Add the chilies in the instant pot, also add the chicken broth.
  • Mix well and let it simmer for a while.
  • Now cut steaks into halves and add them to the instant pot.
  • Close the lid of the instant pot.
  • Set instant pot to Manual at high pressure and cook for 30 minutes. Release the pressure quickly through steam vent.
  •  Open the lid of the instant pot and select sauté.
  • Stir in hot sauce, fish sauce, apple cider vinegar and let simmer for 5 minutes,
  • Serve with anything you like.


Calories: 546kcal