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Brisket Chili Pressure Cooker Recipe

This pressure cooker brisket chili delivers deep, spicy flavor quickly by combining tender brisket, beans, and tomatoes in a rich broth infused with chili spices—all in one easy pot.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 420 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main Ingredients

  • 2 tablespoons vegetable oil to get the flavors started right
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 pounds cooked brisket chopped into chunks
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper optional, for a kick
  • 1 can diced tomatoes 14.5-ounce
  • 2 cans beans kidney and pinto, rinsed
  • 1 cup beef broth
  • salt to taste
  • black pepper to taste

Instructions
 

Instructions

  • Heat your pressure cooker pot with the vegetable oil on medium heat. You want a good sizzle before tossing in the onions.
  • Add diced onion and let it get soft and sweet, about 5 minutes.
  • Stir in the garlic and cook for just 1 more minute until you start smelling that garlicky goodness.
  • Dump in the chopped cooked brisket and mix everything together so those spices stick along.
  • Sprinkle chili powder, cumin, smoked paprika, and cayenne pepper over the mix. Let it cook another 2 minutes to bloom the flavors.
  • Add diced tomatoes, kidney beans, pinto beans, and beef broth. Stir well.
  • Close the pressure cooker lid, bring to pressure, then reduce heat and cook for 45 minutes.
  • Let pressure release naturally to let flavors settle and the brisket tenderize fully.
  • Open, season with salt and pepper to taste, and serve hot.

Notes

Brisket chili stores well in the fridge for up to 4 days and freezes even better for quick meals later. Reheat slowly on stove or microwave with a splash of broth.