Brisket Chili in the Instant Pot

Love Chili?  Love Brisket?  Here’s a super simple recipe for Brisket Chili in the Instant Pot!

Recently, a friend recommended me trying the Instant Pot for cooking.   Now, I know that they have been the craze for a while, but I’m not usually one to jump on a fad, and frankly I have more than enough cooking gadgets at my house.  However, I decided to get one, and there it sat on my counter, forlorn and forgotten, as I didn’t have anything I was just dying to try in it.

Snow Days make you want Comfort Food!

We’ve had a bad patch of weather here lately, and it has really been playing havoc with my schedule.  I did cook a brisket a couple of days previously, just to try out a new smoker.  As it was just the fam around, I had plenty of leftovers.  So, another snow day (enough already!) and I decided to break out the instant pot and make a brisket chili!  Bam! Multiple goals in one meal accomplished- use leftover brisket, try out instant pot, and have a warming meal!

Beans, Beans, Beans

I am not a fan of canned beans, though I am forced to occasionally use them.  However, armed with my new appliance I wanted to test it out, so went with dried beans (unsoaked- remember this is kind of a spur of the moment thing here!)

Dried beans are super easy in the instant pot.  Basically, wash and sort them, then just give them a run through the “bean” cycle with stock (I use 4 cups liquid per 1 lb beans.) Then, add remaining ingredients and run through another bean cycle and voila!  You have dinner!

Here’s the recipe- Tell me how you like it!


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Brisket Chili in the Instant Pot

  • Total Time: 1 hour 5 minutes
  • Yield: 4 people 1x


Brisket chili will make you crave a cold day! This super easy recipe uses some leftover brisket to make a great bowl of smoky, delicious chili- perfect for those cool nights!


  • 1 lb dried pinto beans (washed and sorted)
  • 4 tsp kosher salt (divided; or to taste)
  • 4 cup beef stock
  • 2 TBS chili powder (divided)
  • 1 TBS canola oil
  • 1 TBS minced garlic
  • 1/2 green bell pepper (diced)
  • 1 medium yellow onion (diced)
  • 1 tsp cayenne pepper (or to taste)
  • 1.5 lbs cooked brisket (cubed)
  • 1 28 oz can diced tomatoes
  • 1/2 cup Diced fresh Jalapeños (optional)
  • 1/2 cup shredded cheddar (for garnish)


  1. Wash dried pinto beans. Drain, and pour into instant pot
  2. Add beef stock, 1 tsp salt, 1 tsp black pepper, 1 TBS chili powder. Turn on instant pot to “Beans” cycle, which will take 30 minutes plus the time it takes to heat up.
  3. While instant pot is cooking beans, sautée onions, peppers and garlic until golden.
  4. When cycle is finished, manually release steam. Add in brisket, tomatoes, remaining seasonings, onions, peppers, and garlic, and cubed brisket. Set Instant Pot for “Bean” Cycle again and start.
  5. Allow instant pot to cook for cycle, then release steam naturally (about 20 more minutes than cooking cycle.) Open instant pot, stir, and taste for seasonings. You may need to add some for your taste.
  6. garnish with cheese, and jalapeños if desired. Serve this bowl of smoky deliciousness and enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 1 hour

12 Responses

  1. I just made this again using leftover smoked spareribs and it was fantastic! I threw in a little grilled corn and the sweetness made it pop! I love this recipe, thank you, Melissa!

  2. Hello,
    I was wondering if I made this without beans is there anything to modify in the recipe?

  3. Just made this tonight, DELICIOUS!!! Will definitely do again. Fiance loved it ! 🙂 Thank you!

  4. 5 stars
    Everyone in my family really enjoyed this chili, even my kids! As much as i wanted to I only included half the chili powder recommended. My kids wont eat it if its too spicy. Thanm you for the great recipe.😀

  5. Well I’m currently making the recipe right now I’m on the last 30 minutes of it I will let you know how it comes out I also added chorizo sausage to it

  6. My instant pot kept saying “burn” even though I stirred it over and over and felt nothing sticking. It wouldn’t cook do I ended up having to do it on the stove.
    So disappointed.

  7. How is it that you made a recipe exactly tailored to what I had in the fridge and pantry? Right down to the leftover brisket and dried pinto beans. It was perfect! Served with a side of corn bread it was perfect for 8 people! I only modified the chili powder because the 15 month old can’t handle his spice haha.

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