Instant Pot Tex-Mex Chili

Tex-Mex Chili

One day, as I was eating a burrito and a few American-style beef tacos made from a classic at-home DIY kit, I was inspired to give all the flavors of the Old El Paso the chili treatment. The result is Tex-Mex Chili, where arroz amarillo (yellow rice) is what gives the chili its rich, thick texture, almost serving as a Tex-Mex porridge of sorts. Of course, it’s loaded with meat (but you can use plant-based), beans, diced tomatoes, and taco seasoning. The end result is a tasty fiesta where you can enjoy it in a bowl topped off with some sour cream, guacamole, shredded cheese, and/or tortilla strips. Or spoon some into tortillas and make roll-ups or serve over chips and enjoy the ultimate nachos! Any way you have it, it’s the perfect recipe to serve your loved ones any time of the year.

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Instant Pot Tex-Mex Chili

Sauté Away

Add some olive oil to the Instant Pot and give it some heat.
Once the oil’s heated, add a ground meat of your choice (see Jeff’s Tips).
Sauté the meat until crumbly and browned, leaving their juices ion the pot.

Putting It Together

Add some tacon seasoning…
broth of your choice
…can of diced tomatoes…
arroz amarillo (yellow rice)
…frozen corn…
…and stir well, making sure the bottom of the pot is nice and smooth.
Top it off with some canned beans that have been rinsed and drained, but don’t stir them in! Just let them rest on top. Secure the lid and pressure cook!

The Finishing Touches

When done, it’ll look very soupy, but this is deceiving. Give it all a good stir.
And what did I tell you? A rich and thick chili will form!
It’s time to give this Tex-Mex Chili a finishing flavor punch. Add some Creole seasoning or seasoned salt (see the recipe card below)…
…and some shredded cheese for an optional cheesy finish, if desired.
Stir until the cheese is melded into the chili.
Plate topped with some optional enhancement toppings.

The Taste Test

And hoo-boy! The best part of any recipe process- the taste test!
Play a delicious game of airplane…
…and give it a try. What you’ll experience is a loud fiesta in your mouth! But eating it in a bowl isn’t the only want to enjoy this Tex-Mex Chili. No Siree! Check out the recipe card below for many other greta ways to serve this remarkably simple and flavor-filled dish! Check out my contest-winning Blue Ribbon Chili as well
Yield: 8

Instant Pot Tex-Mex Chili

Instant Pot Tex-Mex Chili

One day, as I was eating a burrito and a few American-style beef tacos made from a classic at-home DIY kit, I was inspired to give all the flavors of the Old El Paso the chili treatment. The result is Tex-Mex Chili, where arroz amarillo (yellow rice) is what gives the chili its rich, thick texture, almost serving as a Tex-Mex porridge of sorts. Of course, it's loaded with meat (but you can use plant-based), beans, diced tomatoes, and taco seasoning. The end result is a tasty fiesta where you can enjoy it in a bowl topped off with some sour cream, guacamole, shredded cheese, and/or tortilla strips. Or spoon some into tortillas and make roll-ups or serve over chips and enjoy the ultimate nachos! Any way you have it, it's the perfect recipe to serve your loved ones any time of the year.

Prep Time 5 minutes
Cook Time 25 minutes
Additional Time 20 minutes
Total Time 50 minutes

Ingredients

Optional Enhancements

  • 2 cups (8-ounce bag) shredded Mexican blend cheese, plus more for topping
  • Sour cream, for topping
  • Guacamole, for topping
  • Tortilla strips/chips, for nachos/dipping
  • Flour or corn tortillas, for roll-ups

Instructions

  1. Add the oil to the Instant Pot and hit Sauté and Adjust to the More or High setting. Once heated (about 3 minutes), add the meat and sauté for 3-5 minutes, until crumbly and browned. Leave the juices in the pot.
  2. Add the taco seasonings, broth, tomatoes, and corn to the pot and stir well, making sure the bottom of the pot is nice and smooth. Add the beans on top but do not stir (see Jeff's Tips). Secure the lid, move the valve to the sealing position, and hit Cancel followed by Pressure Cook or Manual at High Pressure for 25 minutes. Allow a 20-minute natural release and finish with a quick release.
  3. Stir in the Creole seasoning or seasoned salt (start with 1 tablespoon of either) and cheese, if using. Stir until the cheese is melded into the chili. Taste it. If you decide you want it more savory, add more of the Creole seasoning or seasoned salt, to taste.
  4. Serve with any of the methods under the optional enhancements. This means you can have a bowl of it on its own and top with some sour cream, additional cheese and/or tortilla strips, pour it over tortilla chips for the ultimate nachos (or simply use it as a dip), and scoop some in a flour or corn tortilla for a Tex-Mex chili roll-up!

Jeffrey's Tips

You can use literally any form of ground meat you wish. This included beef, chicken, turkey, sausage or, if you want it plant-based, even Impossible/Beyond meat to make it vegan/vegetarian.

Cant find/don't want to buy arroz amarillo? 1 1/2 cups jasmine rice is fine too - just don't rinse it.

Feel free to add the beans AFTER pressure cooking as well. They'll have more body this way.

For lower-sodium options, use those varieties for the broth, taco seasoning, and beans.

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